Description
These wontons combine the sweetness of shrimp with the freshness of chives, all wrapped in wonton wrappers and served with delicious chili oil. These shrimp and chive wontons are perfect for appetizers, snacks, or light meals!
Ingredients
Scale
- 1 pack wonton wrapper (40–50 wrappers)
- 2 lb shrimp
- 1/2 cup chives, chopped
- 5 clove garlic, minced
- 2 tsp ginger, minced
- 2 green onions, chopped (save some for garnish)
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp sesame oil
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 large egg
- 1 tbsp cornstarch
- 1 tsp sugar
- Chili Oil (store-bought or homemade*see NOTE)
Instructions
- Devin the shrimp and remove the shell (see above post for instructions on how to devein shrimp).
- Start by finely chopping the shrimp until it forms a sticky shrimp paste. This is optional, but I like to leave a few big chunks of shrimp to retain some texture for a nice bite.
- In a bowl, combine chopped shrimp, chopped chives, soy sauce, Shaoxing wine, sesame oil, garlic, ginger, egg, salt, white pepper, cornstarch, and sugar. Mix well until the ingredients are fully incorporated.
- Wrapping Wontons: Use a tongue depressor or wooden stick to scoop 1 tsp of wonton filling, and place it onto the center of a wonton wrapper. Alternatively, you can use a wooden spoon or chopsticks to scoop the filling. Use your other hand to wrap the filling around and make a fist to seal the edges. Squeeze your hands tight to make sure that the wonton wrappers are sealed. Slide the wooden stick out and repeat the process with the remaining wonton filling and wrappers.
- Cooking Wontons: Bring a large pot of water to a boil. Once boiling, carefully drop the wontons into the water and stir gently to prevent sticking. Boil the wontons for 4-5 minutes or until they float to the water surface.
- Transfer the wontons to a bowl. Add chili oil and garnish with more chopped chives and green onions. Serve hot and enjoy!
Notes
- You can use store-bought chili oil, or use this easy recipe for HOMEMADE CHILI OIL: combine 2 tbsp soy sauce, 1 tbsp black vinegar, 1/2 tbsp chili flakes, 1/2 tsp chili powder, 3 clove minced garlic, and 1 chopped green onion. Heat 2 tbsp of neutral oil over medium-high heat, and pour hot oil over the chili sauce.
- You can freeze uncooked wontons for later use. Prepare a baking pan and dust it with flour or cornstarch to prevent sticking. Arrange the wontons on the baking sheet in a single layer and freeze them for 1-2 hours or until solid. Once the wontons are frozen, transfer them to a zip-lock bag. Wontons can be stored in the freezer for up to 3 months.