Shrimp Wonton Wrap
Material- 30 pieces of round dumpling skins
- 1 tablespoon flour, dissolved in a little water
Contents
- 150 gr peeled shrimp
- 100 grams of bamboo shoots
- 1 teaspoon salt
- 1 tablespoon sesame oil
- 1 tsp sugar
- 1 / 2 tsp pepper
- 1 whole egg white
- 6 chung leeks, thinly sliced
- 2 tablespoons cornstarch, dissolved in a little water to glue
Sauce
- 100 gr tomato sauce
- 100 ml water
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1 tsp sugar
- 1 / 2 tsp vinegar cooking
How to Make
- Contents: Mix all the ingredients for the contents, mix well. Keep refrigerated
- Print dumpling skin with 6-7 cm diameter round mold.
- Make small folds on one edge of dumpling skin.
- Put 1 teaspoon of dough contents.
- Glue the edges with a solution of starch to form pockets of semi-circle.
- Heat the steamer, and steamed until cooked for 20 minutes.
- Sauce: Mix all sauce ingredients, bring to a boil and cook until thick.
- Once cool, put the vinegar and cook again. Mix well
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Published: 2011-03-12T23:00:00-08:00
Shrimp Wonton Wrap
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