Shrimp and Brown Rice Wontons

These are by far my FAVORITE wontons! Recipe comes from a spa magazine.

• Ready In: 1 hr
• Serves: 6
• Yields: 20 1 ounce wontons

Ingredients

• 20  square wonton wrappers

• Filling

• 12  ounces shrimp, veins removed
• 1  tablespoon  sesame oil
• 1  tablespoon sugar
• 1  tablespoon parsley, chopped
• 2  teaspoons garlic, chopped
• 2  teaspoons gingerroot, chopped
• 3  tablespoons carrots, minced, blanched
• 3  tablespoons celery, minced, blanched
• 1 -2  teaspoon salt
• 1⁄2 teaspoon black pepper
• 3⁄4 cup brown rice, completely cooked

• Scallion Oil

• 2  bunches scallions, green only
• 2  teaspoons rice vinegar
• 2  tablespoons  peanut oil
• 4  tablespoons  neutral-flavored  vegetable oil
• 1⁄2 teaspoon salt

Directions

1. First, make scallion oil: Blanch scallions briefly in boiling water. Then place scallions and vinegar into a blender and puree until very smooth. Add the oil while the blender is running to form an emulsion. Season to taste with salt.
2. Next, prepare filling: Place shrimp, oil, sugar, parsley, garlic, ginger, salt and pepper into food processor and quickly pulse to make a coarse and chunky paste. Remove puree, put cooked rice into processor, and quickly puree just to break up the grains. Combine the rice, shrimp, and diced vegetables and mix.
3. Fill the wonton wrappers with shrimp filling as directed on wonton package. (If making ahead, transfer to a baking sheet lined with parchment; refrigerate or freeze until ready to cook.)
4. To cook wontons, heat a small amount of oil in large sauté pan and cook filled wontons lightly golden brown. Turn on side; add just enough water to cover the bottom of the pan. Cover; steam until centers are cooked, 4-5 minutes.
5. To serve, top each wonton with scallion oil and enjoy!