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shrimp and snow pea wontons

(1 rating)
bmnich avatar
Recipe by
Brad Nichols
@bmnich
Pleasantville, NY

I tasted these at Dim Sum in Singapore once and loved the combined flavor of the snow pea and shrimp. Make sure to chop the snow peas fine! Dipped in a little Gyoza sauce or light soy these are scrumptious! The family was very happy with the outcome we barely had enough to freeze for a second meal after making a double batch - Enjoy!

(1 rating)
yield 8 -10 as appetizers, 5-6 in noodle soup
prep time 1 Hr
cook time 5 Min
method Stove Top

Ingredients For shrimp and snow pea wontons

  • 1 lb
    raw shrimp - diced fine
  • 1/4 c
    ground pork - about 2 oz
  • 1/2 c
    snow peas, strings removed and diced fine
  • 2 Tbsp
    corn starch
  • 1 Tbsp
    chinese cooking wine
  • 1 1/2 tsp
    sesame oil
  • 1/2 Tbsp
    fresh ginger - diced fine
  • 1 clove
    garlic - minced fine
  • 1 tsp
    salt
  • 1/2 tsp
    sugar
  • 1/4 tsp
    white pepper
  • 1 pkg
    wonton wrappers

How To Make shrimp and snow pea wontons

  • 1
    Combine all ingredients except wonton wrappers and mix well - note you may need to use your fingers! :)
  • 2
    Refrigerate for about 1 hour to allow marinade to set
  • 3
    Place one wonton wrapper in front of you on a 'diamond' angle - so one of the points is pointing directly at you.
  • 4
    Add a small dollop of the shrimp mixture (a bit bigger than a quarter) to the center of your wonton wrapper. Do not overfill or your wontons will be hard to seal properly
  • 5
    Dipping your index finger in water, trace the exposed edges of the wonton wrapper. This is what will make it stick together. Try not to get it too wet, just enough to moisten it.
  • 6
    Fold the edge of the wonton wrapper closest to you (that diamond point) over the dollop of shrimp and join it with the corresponding point on the other edge, pinching the wrapper together firmly
  • 7
    Using your index fingers, seal the edges of the wrapper on either side of the joined points, making a triangle 'pouch' . Avoid having air bubbles inside the wonton or it will rupture when boiled.
  • 8
    Turn the triangle pouch around so the center point is once again facing you
  • 9
    Moisten the top edge of the right point of the triangle, then gently bend the left and right points together firmly pinching the left point on top of the right.
  • 10
    Repeat until you have used all the shrimp mixture - about 30 dumplings
  • 11
    Cooking dumplings: - if Deep frying - cook in hot Vegetable or peanut oil for 4-5 mins or until golden brown - If Boiling - place the dumplings into boiling water (with a drizzle of sesame oil) for about 5 mins from fresh or 8-10 mins from Frozen. They float when fully cooked! - if Steaming - about 5-6 minutes from fresh or 10 mins from frozen
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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