Friday, February 26, 2010

Ginger Shrimp Wontons with Spicy Peanut Sauce

J was helping pick out recipes last week and he must have really been craving Asian food as you can see from the previous posts. He even had Chinese Buffet for one of his lunches, so apparently dinner almost every night wasn't enough for him. These were originally supposed to be potstickers but I didn't feel like dealing with it so these were baked nice and crunchy in the oven.
These were surprisingly fast to make. Don't be afraid of wonton wrappers; they are so much fun to work with. One day I'd like to have a dumpling party and make a bunch of fillings and sit around talking and wrapper and then snack on them during game night or whatever. If I could find enough people I would love to start a dinner club (or whatever you want to call it). Anyone interested in a once a month type of thing?

Ginger Shrimp Wontons with Spicy Peanut Sauce (adapted from Cooking Light)

(makes 24 wontons, I had some filling leftover either because I didn't fill them enough or I didn't measure my shrimp carefully enough)

1 cup shredded napa cabbage
1/3 cup chopped green onions
2 tablespoons chopped fresh cilantro
1 tablespoon low-sodium soy sauce
2 teaspoons minced peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon salt
1/2 pound cooked peeled small shrimp (I used thawed frozen pre-cooked)
Dash of hot sauce (sriracha)
24 wonton wrappers

1/4 cup water
1/4 cup peanut butter
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons seasoned rice vinegar
1 1/2 tablespoons chile paste with garlic (such as sambal oelek)
1/2 teaspoon sugar

  1. To prepare wontons, combine first 10 ingredients in a food processor; pulse 4 times or until coarsely chopped.
  2. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 1/2 teaspoons shrimp mixture into center of each wrapper.
  3. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprayed with cooking spray.
  4. Bake wontons at 400 degrees for approx. 8-10 min. Edges should be crispy but not burnt.
  5. To prepare sauce, combine 1/4 cup water and next 5 ingredients (through sugar) in a small bowl, stirring with a whisk. Serve sauce with pot stickers. Garnish with extra chopped green onions, if desired.

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