Shrimp Wonton with Ginger Sauce

Posted on 02. Jan, 2010 by grace in Appetizers/Dim Sum, Chinese, Dumplings

Shrimp Wonton with Ginger Sauce

Serves 4

Wrapper
4 ounces Twin Marquis Hong Kong-Style Dumpling Wrapper

Filling
3 ounces lean pork
2 ounces bamboo shoot
5 ounces shrimp

Seasoning
½ teaspoon salt
1 teaspoon light soy sauce
1 teaspoon corn starch
¼ teaspoon 5 spices powder

Ginger sauce
1 teaspoon oil
¼ teaspoon sugar
1 teaspoon light soy sauce
1 teaspoon ginger shreds
2 teaspoon scallion shreds
4 ounces broth

1. Mince pork. Remove shells and intestines from shrimp. Use corn starch to wash and wipe. Chop shrimp and bamboo shoot into small pieces. Add seasoning into filling ingredients. Mix and stir well.

2. Put suitable amount of filling on wrapper. Put water on the edges. Fold opposite sides to form triangles. Put water on both sides and fold again to form a hat shape. Put dumpling into boiling water until cooked.

3. Heat wok and put into oil. Add ginger and scallion. Then add all the remaining sauce ingredients. Pour the sauce on the top of the wonton and serve.

Tags: Twin Marquis

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3 Responses to “Shrimp Wonton with Ginger Sauce”

Penny Cunningham 19 February 2010 at 2:29 am #

So glad you’re sticking with it – keep up the good work!!!
New Asian Cuisine 19 February 2010 at 3:30 pm #

Thanks for your support!
++MIRA++ 5 August 2010 at 12:08 am #

i LOve me some shrimp wontons. never had the ginger sauce though with it. looks great