Shrimp Wontons

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

1. 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.
2. 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. 
3. 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. 
4. 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.
5. 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.
6. Prepare the dipping sauce by whisking together soy sauce, rice vinegar, sesame oil, hot sauce, fresh garlic, and ginger. 
7. Top cooked wontons with dipping sauce and garnish with scallions, cilantro, and crispy chili oil. Serve immediately and enjoy!