Steamed Wontons

Steam wontons is really something that I have grown to love mainly because of the husband . This is his go to comfort food  and over time it has become a taste of home.  I created this recipe because the version of steamed wontons we know from Trinidad isn't something that is easily found,  there are versions of boiled wontons or plain steamed wontons but I haven't encountered "the real deal".

This wonton filling recipe comes from my husband, since he has been making these with his mom since he was little so his wonton wrapping skills are honed to perfection while I try . I used to boil these separately and then toss them into the prepared sauce for a few minutes but there were so many wonton causalities that I decided to try placing the wontons in the sauce to cook while the sauce thickens and it has really saved wonton lives.

I will say :

• This wonton recipe takes you through the process of making the wontons from scratch but if you prefer to use pre-wrapped wontons feel free to skip over the preparation steps .

• This recipe makes an average of 2 dozen wontons (24) and wrapped wontons can be stored frozen for 3 - 6 months and can be defrosted before preparing.

• The wrapped wontons can be fried and enjoyed vs steaming if that is your preference .

• Mincing the ginger, garlic and green onion for the filling to ensure there are tiny pieces but rough chopping the shrimp gives a better texture for me.

• Unused wonton wrappers can be stored in the freezer for 3 months.

• Minced chicken can be substituted for shrimp if that is your preference.

Ingredients:

Wonton :

• 8 - 16-20 count shrimp roughly chopped

• 1/2 teaspoon of ginger

• 1/2 tablespoon of garlic

• 11/2 green onion / chives/scallion finely minced

• 1 tablespoon of water chestnuts finely minced .

• 1 teaspoon of toasted sesame oil

• 26 wonton wrappers.

• 1/8 teaspoon of salt

• 1/8 teaspoon of white or black pepper

• 2 tablespoon of corn starch for dusting

• 3 tablespoons of warm water for sealing wontons

Ginger & Garlic Sauce :

• 1/2 tablespoon corn starch

• 2 cloves of garlic finely minced

• 1/2 tablespoon of ginger finely minced

• 2 cups of water

• 1 tablespoon of light soy sauce

• 1/2 tablespoon of mirin or sugar

• 1/4 teaspoon of salt

• 1/4 teaspoon of black pepper

• 1 stalk of green onion/ chive/ scallion cut into 1/4 inch pieces

Preparation:

Mix the ginger, garlic, green onion and sesame oil into the shrimp mixture and set aside.

Organize the preparation area by place wonton skins, water and shrimp mixture and spreading or dusting the wonton filling area with corn starch to prevent sticking. (This helps because this can be a lengthy  and messy process so it helps to have everything in place. )

Start by placing a coin sized portion of the shrimp filling into the middle of the wonton skin.  Too much filling will tear the wrapper .

Dip a finger in the bowl of warm water and wet the edges of the wonton skin and fold into a triangle shape.

Carefully pressing the edges together to ensure they seal properly. Then bring the bottom edges of the triangle together at the edges  (you can gently wet it to help) . This will create a package or envelope like look for the wonton.

 Repeat until all of the filling or wonton wrappers are used or until you have enough. Remember unused wonton wrappers can be stored in the freezer .

Mix all of the sauce ingredients together and place  in a non-stick pot / pan on low heat  and add the wontons carefully ensuring there is no overlap and sufficient spacing.

Place a cover on the pot/pan and allow to cook for 15 minutes and the sauce should thicken and the wontons will be fully cooked, turn off heat and toss in the green onion .