Small bites

So I had extra shrimp left over this week so in a rush, I threw together some shrimp wontons for dinner. They are surprisingly fast and simple to make and most delicious to eat. So good that we immediately dug into dinner and I forgot to take a picture. I served about 6 wontons per bowl with noodles and baby bok choy in a brothy soup. Ok so they were instant sichuan noodles from a package with shrimp soup flavouring! But I did add the wontons and bok choy to make it somewhat more nutritionally redeeming.

Shrimp wontons (adapted from K. Kwong, Simple Chinese Cooking)

~3/4 lb peeled, deveined shrimp, cut into 4 pieces

1 tbsp green onions, minced

1 1/2 tsp ginger, minced

1 tsp dry sherry (optional)

1 tsp soy sauce

1 tsp oyster sauce

1/4 tsp white sugar

1/4 tsp sesame oil

wonton wrappers

Mix together the above ingredients (except the wonton wrappers)

Put about a teaspoon of filling in the middle of the wrapper

Using your fingers, wet edges of wrapper with water

Fold wonton wrapper in half forming a triangle

Press edges firmly then take two ends of the triangle and bring them together, dab with water to seal shut.

The wonton will kind of look like a tortellini. If you are in a super rush and don't care terribly about how it looks, you can shape the wontons by pinching up the edges and sealing it shut. They'll look like little balls with a squishy top. 

Drop wontons into boiling water for about 4 minutes, lift out with slotted spoon and serve immediately in noodle soup. Or serve as a starter with soy-chili sauce.

If you make more than you can eat, you can place them on a cookie sheet and freeze them. Transfer into a freezer bag once they're frozen.