Hoành Thánh

Servings

About 50 dumplings

Ready In:

1 hr 5 mins + folding time

Good For:

Lunch & Dinner

Hoành Thánh

Shrimp & Chicken Wontons

 

Wontons are a type of filled dumpling. Traditionally, this dish is made with pork; however, our recipe is a chicken and shrimp version.

The meat filling is balanced with sweetness and texture from the carrots, jicama, and onions. If you’re unfamiliar with jicama, it is a root vegetable with brown skin that looks like a potato. We like making these ahead of time – you can store uncooked wontons for about 2-3 months. When ready to eat, serve them by themselves, or with a light chicken broth with scallions. These are also great with noodles!.

Ingredients:                                       Directions:

  • 1/4 cup grated carrots
  • 1/2 lb ground chicken
  • 1/2 lb shrimp, minced
  • 1/4 cup grated jicama (about 1/2 of a small jicama) + 1/2 tbsp salt
  • 1/3 cup finely chopped onions
  • 3 scallions, chopped
  • 2 tbsp oyster sauce
  • 1/4 tsp sugar
  • 1 1/2 tsp sesame oil
  • 1/4 tsp white pepper
  • 1/4 tsp chicken bouillon powder
  • 1 tsp fish sauce
  • Wonton wrappers
  • Egg wash (1 egg)
  • 2 tbsp cornstarch for sprinkling (optional)

1. Place a colander on top of an empty bowl. Place grated jicama in a colander. Pour 1/2 tbsp salt and mix. Set aside to allow the jicama to drain out moisture, about 15 minutes.

2. After 15 minutes, squeeze out as much water as possible out of the jicama, set aside. No need to rinse off salt.

3. In a bowl, combine the chicken, shrimp, carrots, jicama, scallions, onions, oyster sauce, sugar, chicken bouillon powder, sesame oil, white pepper, and fish sauce. Mix well.

4. Crack the egg into a small bowl and whisk. This is your egg wash.

5. Take one wonton wrapper and lay flat on a clean surface, with the straight side facing you. It’s best to have the wontons very chilled or slightly frozen to avoid stickiness.

6. Spoon 1/2 tbsp of the meat filling and place on the bottom half of the wonton wrapper. Shape into a small rectangle.

7. From the bottom, begin folding the wrapper towards the top, leaving a little room at the top of the wonton. Dip your finger into the egg wash and gently rub on the edges.

8. Press the right and left sides of the wonton down with your fingers to seal the meat filling in.

9. With two hands, take the right and left sides of the wonton and curve them downward until they meet in the middle. Seal the wonton with egg wash and repeat. You can sprinkle some corn starch on the wontons to prevent it from sticking as you work.

10. To cook the wontons, heat about 2 cups of water or chicken stock in a small pot, until you reach a low boil. Add about 6-7 wontons in the pot, make sure to not overcrowd. Boil for approximately 4-5 minutes until filling is cooked through.

11. Serve with soy sauce and red vinegar on the side, and or chili oil for spice.