Prep 30 mins
Cook 10 mins
These are a little time consuming to make, but are worth the effort. The first time I made this recipe, I misread the amount of chili paste and added 2 tablespoons instead of 2 teaspoons and they were very spicy-hot, LOL. We like them with about 1 tablespoon of chili paste, but if you want them milder use the 2 teaspoons listed. From Betty Crocker's New Chinese Cookbook by Leeann Chin.
- 113.39 g medium raw shrimp (in shells)
- 56.69 g ground lean pork
- 3 water chestnuts, finely chopped
- 2 green onions, chopped (with tops)
- 4.92 ml cornstarch
- 2.46 ml salt
- 1.23 ml sesame oil
- 0.25 ml white pepper
- 78.07 ml ketchup
- 59.14 ml hoisin sauce
- 9.85 ml chili paste
- 14.79 ml soy sauce
- 24 wonton skins (about 1/2 pound)
- 1 egg white, slightly beaten
- 1182.95 ml water
- 29.58 ml vegetable oil
- Peel shrimp.
- Make a shallow cut lengthwise down back of each shrimp; wash out vein.
- Chop shrimp finely.
- Mix shrimp, pork, water chestnuts, green onions, cornstarch, salt, sesame oil and white pepper.
- Place 1/2 teaspoon shrimp/pork mixture in center of won ton skin. (Cover remaining skins with plastic wrap to keep them pliable.)
- Fold bottom corner of won ton skin over filling to opposite corner, forming a triangle.
- Brush right corner (not the whole side, just the corner) of triangle with egg white; bring corners together and press to seal.
- Repeat with remaining won ton skins. (Cover filled won tons with plastic wrap to keep them from drying out.)
- Heat 5 cups water to boiling in Dutch oven; add won tons.
- Heat to boiling; reduce heat.
- Simmer uncovered 2 minutes; drain.
- Immediately rinse won tons in cold water; cover with ice water to keep them from sticking together.
- Mix ketchup, Hoisin sauce, chili paste and soy sauce; set aside.
- Heat vegetable oil in 12-inch skillet over high heat; add ketchup mixture.
- Heat to boiling, stirring constantly.
- Add won tons; cook uncovered 3 minutes.
Great wontons with a delicious spicy sauce. I am allergic to shrimp, so I did substitute that ingredient with ground chicken but otherwise followed the recipe. I taste-tested the sauce with the 2 teaspoons of chili paste and decided to go ahead with your suggestion to use 1 tablespoon. I was not positive on the folding procedure for the won tons and found a great photo tutorial at angelfire dot com (folding wontons), Will definitely be making these again.