Spicy Shrimp Wonton in Chili Oil
Plump shrimp wontons are drizzled with a sweet, sour, and spicy sauce. These shrimp dumplings are simplified so you can have this satisfying dish any time.
Ingredients
For the shrimp wontons
- 10 ounces medium raw shrimp, peeled and deveined
- 1 tablespoon fish sauce
- 1 teaspoon salt
- 1 teaspoon sesame oil
- 1 tablespoon oyster sauce
- 1 teaspoon ground black pepper
- 2 teaspoons corn starch
- 2 cloves grated garlic
- 1 green onion finely copped
- 20-25 wonton wrappers
For the spicy sauce with chili oil
- 3 tablespoons Chinkiang or Zhenjiang black vinegar
- 1.5 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- .5 to 1 tablespoon chili oil (adjust to your spice level)
- .5 to 1 teaspoon chili garlic sauce (or chili crisp)
- 1 green onion, finely chopped
- 1 tablespoon grated ginger
Instructions
Prepare the shrimp wontons
- Dry your shrimp thoroughly with a paper towel. Chop the shrimp into a fine mince (you want it to have small chunks, not turn into a paste).
- Put the shrimp into a bowl. Add fish sauce, salt, sesame oil, oyster sauce, black pepper, corn starch, garlic, and onion. Give it a good mix until well combined.
- Take one wonton wrapper and place it in your hand. Add one tablespoon of the shrimp mixture and place it in the center of the wrapper.
- Dip your finger in water and moisten the edge of the wrapper. Fold opposite corners together to form a triangle. Press around the edge of the filling to take out any air.
- Next, dab a little water on the two opposite points, bring them together, and pinch so they stick to each other. You should now have a plump little dumpling. Set aside and repeat with the rest of the mixture.
Boil water and prepare the spicy sauce with chili oil
- Fill a medium pot halfway with water and bring to a boil. As you wait for the water to boil, prepare the sauce. Combine all the ingredients for the spicy sauce with chili oil and stir until the sugar is dissolved.
Cook the wontons
- Once the water boils, adjust the temperature to medium low heat. Drop the wontons one by one into the pot, being careful not to overcrowd. Gently stir the wontons in the pot so they don't stick together or on the bottom of the pot. Boil for about 2-4 minutes; they are done when they float to the top and the wrapper looks translucent. Take out the wonton using a slotted spoon, draining all the water, and transfer to a serving dish.
- Drizzle that sauce on top of your delicious wontons and enjoy!
Notes
- Be sure to choose wonton wrappers specifically for wontons. Don't go for potsticker wrappers, they look similar but are too thick.
- Don't get too caught up on folding the wontons pretty. The key is to press out all the air around the filling so they don't explode in the boiling water. As long as they're fully closed, they will taste great!
- When choosing black vinegar, be sure to find Chinkiang or Zhenjiang black vinegar. It provides the perfect mild and slightly sweet flavor for the dumpling sauce. If you absolutely cannot find it, try using rice wine vinegar as a substitute.
- If you don't want to make the dumplings right away, it freezes really well. Place the dumplings in a single layer on a baking sheet and place them in the freezer. When they harden, place them into a plastic bag. They'll keep for about a month. Cook them from frozen in boiling water.
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