I learned about this recipe from a class I took last weekend on Caribbean Chinese Food taught by Kari Persad-Hernandez. Kari taught the class via Open Kitchen‘s public cooking classes. In addition to the steamed wontons, we learned how to make Chinese Fried Chicken with Sauce, Pepper Shrimp, and Spicy Black Bean Beef. Since we ate all the steamed wontons in class, I did not have any extra to bring home to Shawn to taste. So I made them last night.
I did all the prep before starting the wonton filling and folding. First for the filling – garlic, ginger, green onion, and carrot. There is supposed to be water chestnuts too, but I do not like those so I just used more carrots.
I added these to a bowl containing the chopped shrimp along with toasted sesame oil, cornstarch, salt, and white pepper.
But do not put that cutting board and knife yet! I chopped some more ginger and garlic for the garlic-ginger sauce that the wontons would be cooked/steamed in.
This sauce contained the garlic and ginger along with cornstarch, water, soy sauce, mirin (first time using), salt, and black pepper.
Finally I sliced the green onions that would be added after cooking the wontons.
Next I started filling the wontons. I laid out six at a time.
And put a small amount on each wonton.
I wet all the edges, folded each into a triangle, and then tucked in the bottom triangle points.
I poured the garlic-ginger sauce into my non-stick skillet.
And added the wontons. I could not get them all in. There were 8 leftover. I will just make more sauce and cook them this weekend.
It cooked on low heat for 15 minutes covered.
I sprinkled the sliced green onions on top and it was ready to eat.