SHRIMP WONTON MEN

SHRIMP WONTON MEN

Shrimp wontons are a Chinese import that are also a big favorite in Japan. Serving these tender, aromatic dumplings over noodles is a classic way to enjoy them in both cultures. Look for wonton skins, which are square shaped and thinner than gyoza skins.

To make the dumplings, simply fold the skins into a triangular-shaped pocket. 

server 4

8 ounces small shrimp, shelled, cleaned, deveined, and finely chopped

2 tablespoons finely ---chopped scallion, white ---parts only

1 teaspoon finely chopped ginger 1 teaspoon sake

 1 teaspoon plus 3 tablespoons soy sauce 1 teaspoon sesame oil

 

1 tablespoon katakuriko “”[potato starch], plus more for dusting””

1/4 teaspoon plus pinch freshly ground black pepper

Pinch plus 1 teaspoon salt

About 20 wonton skins (2 inches by 2 inches)

1  tablespoon katakuriko (potato starch) mixed with 3 tablespoons warm water

6 cups torigara stock (page 25), or 6 cups water mixed with 2 tablespoons torigara base

2  packages (about 6 ounces each) fresh-frozen ramen noodles

1/4  cup finely sliced scallion, white and green parts

To prepare the wonton filling, add the shrimp, finely chopped scallion, ginger, sake, 1 teaspoon of the soy sauce, sesame oil, katakuriko, 1/4 teaspoon of the ground pepper, and pinch of the salt to a bowl. Use your hands to mix the ingredients together for at least 2 minutes. Press the ingredients with your hands, and squeeze them through your fingers; you want the shrimp mixture to become well blended and slightly sticky so it holds together while cooking.

To make the wontons, prepare a tray by lightly dusting with katakuriko. Place a wonton skin in the palm of one hand with the “--floured side down. (The skins are sold with one side floured.)—“ Dip a finger in the

katakuriko mixed with warm water and wet the entire edge of the skin. This water- starch mixture is the “glue” that will hold the skin closed. Add about l/2 to 3/4 table¬spoon of the shrimp filling to the center of the skin. Fold one corner of the skin over the other to form a triangular pocket. Pinch the skin together to seal it, and the wonton is done. Place the completed wonton on the tray, folded side

 up. Repeat until you’ve used up all the filling.

 

To prepare the soup, add the torigara stock, remaining 3 tablespoons soy sauce, remaining pinch pepper, and remaining 1 teaspoon salt to a large pot and bring to a boil over high heat. --Reduce the heat --to a simmer and add many wontons. 

Cook for about 2 minutes, until the wontons float toMen, continued the surface. Reduce the heat to low.

To prepare the ramen, fill a large stock- pot with water and place over high heat. Ready 4 large bowls on a work surface.” ----When the water boils, add the noodles---”.

Stir the noodles for about ten seconds, so they separate and cook evenly. Cook for

about 2 minutes, until the noodles are cooked through and toothsome.

When the noodles are ready, drain them into a colander. Divide the noodles among the 4 bowls. Pour one-fourth of the soup over each bowl of noodles. Divide the wontons among the 4 bowls and garnish with the sliced scallions. Serve piping hot.

Example  :  

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