● The white part of a Japanese leek (finely chopped)
10-15 cm worth (about 40 g)
● Ginger (grated)
1/2 a thumbtip's worth
● Sesame oil
● Chicken bone soup stock granules
To prepare the shrimp
For the green onion and soy sauce
Green onion (finely chopped)
a generous amount
To make the shrimp plump and juicy!! Devein, and rub with a little katakuriko and salt. Rinse well in cold water, and pat dry with paper towels.
Press the shrimp hard against the bowl to rip them into thumb sized pieces. Add 1/2 teaspoon each of katakuriko, sake and soy sauce to pre-season.
Combine all the ● ingredients from the ground meat on, and mix and knead until sticky.
Mix the Step 2 shrimp and the Step 3 meat mixture together. Use this to fill the wonton wrappers.
An easy way to form the wonton is to do it as you would form shumai dumplings. Press the wrapper with the filling on it in between your thumb and forefinger.
Squeeze the corners of the wrapper tightly (if you squeeze the part near the filling, the wrapper may rip).
This is how a formed wonton looks. Drop them into boiling water.
Enjoy with lots of green onion-filled soy sauce and vinegar sauce. You can add them to soups too.
Story Behind this Recipe
I love shrimp. More than the wrappers and more than the meat, I wanted to emphasize the shrimp! So I used very thin wrappers and filled them with lots of shrimp.
The keys to plump and juicy shrimp is to prepare the shrimp properly, and to not cut the shrimp with a knife. Once you boil the wonton they'll look OK, so you can be a bit sloppy when you make the dumplings. You can freeze the formed dumplings.