Brandis Wontons Recipes

BRANDI'S WONTONS

Steps:

• Bring a large pot of lightly salted water to a boil. Add napa cabbage and cook uncovered until tender, about 1 minute. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the napa cabbage is cold, drain well, squeezing out any excess water, and place in a large bowl. Stir in ground pork, 2 tablespoons of soy sauce, sherry, cornstarch, 1 1/2 teaspoon of minced ginger, and green onion.
• Arrange half of the wonton wrappers on a large sheet of waxed paper. Brush each wrapper lightly with the egg white. Place a heaping teaspoon of the pork mixture in the center of each wrapper. Gather all 4 corners of the wonton wrapper and pinch the edges together to seal in the filling. Repeat with remaining wonton wrappers.
• Bring large pot of water to a boil and drop the wontons into the boiling water. When the wontons rise to the surface, continue to cook them one minute longer. Remove with a slotted spoon as they finish cooking and place on a platter.
• Dipping sauce: Mix 1/4 cup soy sauce, seasoned rice vinegar, and 2 tablespoons of shredded fresh ginger in a bowl.

SCRUMPTIOUS SHRIMP WONTONS

Steps:

• 1. Combine first 9 ingredients in a non-reactive bowl and mix well - you may need to get dirty and use your fingers to get the proper consistency :)!
• 2. Refrigerate for about 1 hour to allow marinade to set.
• 3. Place one wonton wrapper in front of you on a 'diamond' angle - so one of the points is pointing directly at you.
• 4. Add a small dollop of the shrimp mixture (a bit bigger than a quarter) to the center of your wonton wrapper. Do not overfill or your wontons will be hard to seal properly.
• 5. Dipping your index finger in water, trace the exposed edges of the wonton wrapper. This is what will make it stick together. Try not to get it too wet, just enough to moisten it.
• 6. Fold the edge of the wonton wrapper closest to you (that diamond point) over the dollop of shrimp and join it with the corresponding point on the other edge, pinching the wrapper together firmly.
• 7. Using your index fingers, seal the edges of the wrapper on either side of the joined points, making a triangle 'pouch'. Avoid having air bubbles inside the wonton or it will rupture when boiled.
• 8. Turn the triangle pouch around so the center point is once again facing you
• 9. Moisten the top edge of the right point of the triangle, then gently bend the left and right points together firmly pinching the left point on top of the right.
• 10. Repeat until you have used all the shrimp mixture - about 30 dumplings.
• 11. Cooking dumplings: - If Deep Frying - cook in hot vegetable or peanut oil for 4-5 mins or until golden brown. - If Boiling - place the dumplings into boiling water (with a drizzle of sesame oil) for about 5 mins from fresh or 8-10 mins from frozen. - If Steaming - about 5-6 minutes from fresh or 10 mins from frozen.