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.
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