Plump and Juicy! Shrimp Wonton Dumplings

Introduce

Chef :

cookpad.japan

Plump and Juicy! Shrimp Wonton Dumplings

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.

Ingredient

pack of 30 Wonton wrappers

150 grams

Peeled shrimp

50 grams

● Ground pork

cm worth ● The white part of a Japanese leek (finely chopped)

1/2

a thumbtip's worth ● Ginger (grated)

1/2 tsp

● Sake

1/2 tsp

●Soy sauce

1/2 tsp

● Sesame oil

1/2 tsp

● Chicken bone soup stock granules

1/2 tsp

Katakuriko

1/2 tsp

Sake

2 tbsp

Soy sauce

generous amount Green onion (finely chopped)

1 tbsp

Vinegar

1 tsp

Sugar

Cooking instructions

* Step 1

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.

* Step 2

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.

* Step 3

Combine all the ● ingredients from the ground meat on, and mix and knead until sticky.

* Step 4

Mix the Step 2 shrimp and the Step 3 meat mixture together. Use this to fill the wonton wrappers.

* Step 5

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.