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Thursday, June 28, 2012

Seafood Wontons


These would be excellent with pork, but not everybody eats pork, so this recipe is my version of a meatless wonton.  I have served these to meat-eaters and they were completely fooled by the fake sausage.  The addition of the shrimp protein adds a meaty chew to the filling making it nearly impossible to discern these from the real deal.

This recipe is enough to fill two packages of wonton wrappers.  That is a lot even for our family of nine. My girls and I usually make these in two batches, freezing half the filling for another time.  The wontons can be made ahead and frozen so that they are available anytime a wonton craving strikes.



1 tablespoon toasted sesame oil
14 oz pkg GimmeLean sausage
2 teaspoons ginger, chopped
1 clove garlic, chopped
1 tablespoon shallot, chopped
1 1/2 tablespoon oyster sauce
1 lb medium raw shrimp (41-50 count)
1/2 can water chestnuts (about 8 whole)

2 pkg wonton wrappers
vegetable oil for frying

In a large fry pan, heat the toasted sesame oil over medium-high heat.  Add the GimmeLean sausage, breaking  it into chunks and fry until slightly golden brown.  Allow to cool.

Pulse ginger, garlic, shallot, and oyster sauce in food processor until minced.  Add the shrimp and chestnuts, and pulse 3-4 times to coarsely chop.  Working in two batches, remove half the seafood mixture and pulse with half the sausage just until incorporated.  Remove to bowl and repeat with the second batch, repeating to blend together.  Stir the mixture in a bowl to bring the two batches together.
Fill each wonton wrapper with a scant 1 teaspoon of filling, folding into desired shape and thoroughly sealed.  


These wontons are excellent steamed as potstickers or as dumplings in a savory broth.  Our favorite way is fried.   When folded properly they fry up easily with almost no splatter.  Fry at 350-degrees until golden brown, 3-5 minutes.

Serve with sweet and sour sauce and Chinese mustard.

Sweet and Sour Sauce

¾ cup cold water
1 ½ tablespoon corn starch
2 tablespoons rice vinegar
3 tablespoons ketchup
2/3 cup sugar
Dash soy sauce

Wisk to combine all ingredients in a medium sauce pan.  Bring to boil over medium-high heat, stirring occasionally.  Cook until the sauce turns translucent.  Serve warm or at room temperature. 

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