Shrimp and chicken wonton filling

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  12 oz or 340g

• Salt

  Table

  1 dash or 0.4g

• Ginger

  Spices, ground

  100g

• Ground chicken

  Raw

  8 oz crumbled or 224g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Cornstarch

  1 tbsp or 8g

• Oyster sauce

  Ready-to-serve

  1 tbsp or 18g

• Sherry

  Fino, Dry - Waitrose

  200g

• Soy sauce

  Made from hydrolyzed vegetable protein

  2 tsp or 12g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

Directions

1. Coarsely chop the shrimp into 1/2-inch pieces, then toss with 1/2 teaspoon salt in a colander until evenly coated. Let stand while preparing the remaining filling ingredients. This will both flavor the shrimp and draw out the excess moisture so that they end up snappy in the cooked wontons.
2. Using a ginger grater or Microplane, finely grate 2 teaspoons ginger into a large bowl. Using your fingers, press the grated ginger to squeeze out 1 teaspoon ginger juice; discard the solids. Stir in the pork, scallions, cornstarch, oyster sauce, wine, soy sauce, sesame oil, sugar, pepper and 1 teaspoon salt until evenly mixed. Using a paper towel, pat the shrimp very dry. Add to the pork and stir until evenly distributed.
3. Set up an assembly line for forming wontons by placing the bowl of filling next to the wrappers and a small dish of water and lining a sheet pan with parchment for the wrapped wontons. If a wrapper tears over the filling during assembly, it can be discarded.
4. To shape wontons for wonton soup: Place a heaping spoonful of filling near one corner of a wrapper. You want to try to get as much filling in there as possible, about a tablespoon, but you can start with a smaller amount for easier folding. Using your fingertip, wet the wrapper corner nearest the filling, then fold that corner over the filling to enclose it, pleating the wrapper around the filling and pressing that corner just past the center of the remaining wrapper. You should end up with a bump of enclosed filling and a pleated tail of wrapper. Place on the prepared pan and repeat with the remaining filling and wrappers.
5. To shape wontons for deep-frying, place a heaping teaspoon of filling in the center of the wrapper. Using your fingertip, wet the borders of the wrapper, then fold it in half to form a rectangle or a triangle, encasing the filling and making sure there are no air pockets around it. Take two corners on the long side and bring them together to meet in the center over the filling, using water if needed to make the corners stick and hold. Place on the prepared pan and repeat with the remaining filling and wrappers.
6. Once you've filled all of the wontons, you can prepare as many as you'd like immediately, boiling them for soup or deep-frying for a snack. The rest can be frozen uncovered on the sheet tray until solid, about 2 hours. Transfer them to an airtight container and freeze for up to 2 months. Cook straight from the freezer, adding a few minutes of cooking time.
7. Recipe by: Genevieve Ko (source: https://cooking.nytimes.com/recipes/1023822-wontons)