Name: Shrimp Wontons with Black Vinegar Chili Crisp Dipping Sauce
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 servings
Ingredients: 1 large egg white; 1 tablespoon cornstarch; 1 pound shrimp, peeled and deveined, tails removed; 1/2 cup water chestnuts, chopped; 1 tablespoon fish sauce; 1 teaspoon grated ginger, grated on a rasp grater; 2 scallions, thinly sliced, greens and whites separated; 1 bird’s eye chile, thinly sliced; 1 clove garlic, smashed; Canola oil, for cooking; Kosher salt, if needed; 1/2 cup soy sauce; 1/2 cup black vinegar; 1 teaspoon chili crisp; 1 teaspoon grated ginger, grated on a rasp grater; 1 clove garlic, smashed; 1 large egg; 1 tablespoon water; 1 package wonton wrappers; 6 to 8 Napa cabbage leaves or perforated parchment paper rounds

Directions

Special equipment:

a bamboo steamer and perforated parchment paper rounds

For the filling: Whisk to combine the egg white and cornstarch in a medium bowl and set aside.
Add the shrimp to a food processor and pulse into a chunky paste. Transfer the shrimp to a medium bowl and stir in the cornstarch and egg white mixture. Stir in the water chestnuts, fish sauce, ginger, scallion whites, bird's eye chili and garlic.
To determine if the filling is seasoned well, make a small patty, about 2 tablespoons. Place a small sauté pan over medium-high heat with canola oil. Once heated, add the tester patty and cook on both sides until browned, 2 to 3 minutes. Remove from the pan and place on a paper-towel-lined plate, then taste. Adjust the seasoning of the remaining filling with salt if needed.
For the dipping sauce: Combine the soy sauce, black vinegar, chili crisp, ginger, garlic and scallion greens in a container. Then cover and shake to combine. Set the dipping sauce aside while you assemble the dumplings.
For the dumplings: Whisk together the egg and water in a small bowl and set aside. Place half of the wonton wrappers on a clean surface and add about 2 teaspoons of the shrimp filling to the center of each wrapper. Working one at a time, brush the edges of the wrapper with egg wash and fold over to make a triangle, making sure to push out any air bubbles. Pinch the ends together to make a wonton shape.
Line each tray of a bamboo steamer with the cabbage leaves (or a round of perforated parchment paper if using instead) and cover with the lid. Bring 1 to 2 inches of water to a boil in a large, wide pan. Set the bamboo steamer over the pot. Continue to add water as needed.
Working in batches, place the shrimp wontons in the steamer and cover with the lid. Steam the wontons until cooked through, 4 to 5 minutes.
Serve the wontons with the dipping sauce.

Shrimp Wontons with Black Vinegar Chili Crisp Dipping Sauce

Ingredients

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Dumplings:

Directions

Special equipment:

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