Serving Size: 6
Shrimp Wontons:
- 1 lb shrimp peeled and deveined (I used 20-25 ct. size), diced medium
- 1 Tbsp garlic minced
- 1 Tbsp fresh ginger minced
- 1 cup shiitake mushrooms finely chopped
- 5 oz water chestnuts diced small
- 1 egg
- 2 Tbsp cornstarch
- 1 Tbsp sesame oil
- 1 tsp salt
- 1-2 packets wonton wrappers
- 1 egg whisked + 2 tsp water
Dipping Sauce:
- ⅓ cup soy sauce
- ¼ cup rice vinegar
- 2 Tbsp hot sauce/sriracha
- 1 Tbsp sesame oil
- ½ Tbsp fresh ginger peeled & minced
- ½ Tbsp garlic minced
- Garnish: diced scallions, cilantro, and chili crisp
- Start by preparing the filling for your shrimp wontons. To a large mixing bowl, add finely diced shrimp & shiitake mushrooms, minced garlic, minced ginger, minced water chestnuts, 1 egg, cornstarch, sesame oil and salt. Stir until evenly combined.
- In a small bowl, add your second egg plus 2 tsp water and whisk to combine. Set aside. You will use this to help seal the wontons.
- Take out a single wonton wrapper and add about 1 tablespoon of the shrimp filling to the middle of the skin. Wet 2 edges with the whisked egg and water mixture, and then make a triangle by bringing opposite corners together (wet edges to dry edges), and press the edges, being careful to remove any air bubbles.
- Place prepared wontons on a parchment lined baking tray without touching each other, until all filling has been used. Extra wonton wrappers can be wrapped in saran wrap and stored in the freezer.
- Bring a large pot of water to boil. Add filled wontons to boiling water in batches of 10-12 each. Allow to cook for 3-4 minutes (they will float to the top). Remove cooked wontons to drain in a colander. Once all wontons have been cooked, move drained wontons to your desired serving bowl.
- Prepare the dipping sauce by whisking together soy sauce, rice vinegar, sesame oil, hot sauce, fresh garlic, and ginger.
- Top cooked wontons with dipping sauce and garnish with scallions, cilantro, and crispy chili oil. Serve immediately and enjoy!