Shrimp Wontons with Black Vinegar Chili Crisp Dipping Sauce
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 367
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 50
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 27
- Cholesterol
- 159
- Sodium
- 1955
- Total: 1 hr
- Active: 1 hr
Ingredients
Filling:
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
Sauce:
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
Dumplings:
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.