I remembered a dim-sum dish I used to eat as a young child on Sunday mornings: shrimp and chive dumplings. I've always loved chives, I grew up growing chives in the backyard of my home. They have an aroma that just makes my mouth water. I decided to make some shrimp and chive wontons to reminisce those days I spent in Bolings. They turned out so tasty!!!
Ingredients:
20 large shrimp, peeled and deveined
3 1/2 cups of chives, chopped
1 package of wontons
2 inch piece of ginger, minced
Salt
White pepper
Garlic powder
1 egg
Garlic chili sauce
Black vinegar
Sesame oil
Soy sauce
Defrost 20 large shrimp in room temperature water..
De-vein and peel the shrimp.
Slice the back of the shrimp and pat down both sides with a knife. Fold the shrimp back up. This will allow for easier mincing.
Mince the shrimp. Put this in a large mixing bowl.
Chop up some chives, make sure they're sliced thinly and evenly.
Chop up the chives. Make sure they're thin slices.
Combine the chives in the mixing bowl, along with the minced ginger, salt, white pepper, and garlic powder.
Mix together well.
Beat one egg, this will become the sealer for the wontons.
Take a wonton skin, and put about one tablespoon of filling in the middle. The cats were caught in this photo, they smelled the fish!!
Take a brush, and brush the beaten egg onto two consecutive sides of the wonton. Fold in half, diagonally.
This recipe made about 60 wontons. In a large pot, in boiling water, cook the wontons until they float, or about 4 minutes.
Meanwhile, mix together the sesame oil, garlic chili sauce, vinegar, and soy sauce. This will be your dipping sauce.
Enjoy! Nom, nom, nom...
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