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Shrimp Wontons with Hoisin Dipping Sauce
Shrimp Wontons with Hoisin Dipping Sauce
Makes about 40 wontons

1 package wonton wrappers
Egg white, beaten
Cornstarch, as needed
1 lb. shrimp, cleaned, peeled and finely chopped
2 tsp. garlic, grated from clove
2 tsp. ginger, grated
1/4 cup green onion, minced
2 tsp. Sesame oil
2 Tbsp. soy sauce
Combine all the filling ingredients in a bowl. Use your hands to blend the mixture.
Lay a wonton wrapper on a flat surface and brush with the beaten egg white. Drop 1 Tbsp. of the filling onto the center of the wrapper. Fold the wonton in half, corner to corner, to form a triangle.
Press around the filling to knock out any air bubbles, press the seam together to seal. You can leave them this shape or continue on by brushing the 2 side points with beaten egg white. Lay your index finger in the center so you have something to press up against, then fold the 2 sides into the center, slightly overlapping, and press the dough against your finger with your thumb to form a tight seal. Lightly dust the filled wontons with cornstarch to keep them from sticking together and place them on a cookie sheet.
Heat 2 to 3 inches of oil in a deep heavy saucepan to 375°F on a deep-fry thermometer. Add a few of the wontons to the oil and cook, turning them a few times to get them nicely browned all over. Carefully lift them out of the pan with a slotted spoon and onto a paper towel-lined platter to drain. Repeat with remaining wontons. Serve with Hoisin Dipping sauce.
Hoisin Dipping Sauce

1/2 cup hoisin
2 tsp. sesame oil
1 tsp. sriracha sauce
Mix all ingredients together in a small bowl, serve with pork wontons.


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