Shrimp and Parsley Wontons with Soy-Vinegar Sauce

By dyannucci

Ingredients

• 1 pound small Contessa shrimp, prepped and rough chopped
• 1/2 cup minced parsley
• Zest of 1 lemon
• 1 tablespoon sesame oil
• 1 egg
• Kosher salt and freshly ground black pepper to taste
• Thin whole wheat wonton wrappers
• 2 parts Wanjashan naturally brewed rice vinegar
• 1 part Wanjashan organic tamari
• 1 small finger ginger, peeled and julienned
• 2 tablespoons sliced scallions for garnish

Details

Servings 4

Preparation

Step 1

Recipes

Photo by Photo by Emily Sterne Photography www.emilysterne.com/food

Shrimp and Parsley Wontons with Soy-Vinegar Sauce
Episode 701: Wonton Wrapper/Parsley

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Serves 4



Ingredients
All ingredients A-Z

1 pound small Contessa shrimp, prepped and rough chopped

1/2 cup minced parsley

Zest of 1 lemon

1 tablespoon sesame oil

1 egg

Kosher salt and freshly ground black pepper to taste

Thin whole wheat wonton wrappers

2 parts Wanjashan naturally brewed rice vinegar

1 part Wanjashan organic tamari

1 small finger ginger, peeled and julienned

2 tablespoons sliced scallions for garnish







Directions
In a large bowl, combine shrimp, parsley, lemon zest, sesame oil and egg. Season and combine well. Test flavor by sautéing small portion. Form wontons: Place 1 wonton skin on a flat work surface with corner nearest you. Place about 1/2 tablespoon filling in center of skin, fold the bottom half over the top half to create a triangle. Bring the left and right sides under the dumpling, pinch together to seal. Repeat with remaining skins and filling. Meanwhile, boil water in a stockpot; Add wontons and boil wontons until filling is cooked through, then remove and place in individual bowls, about 2 dumplings per bowl. Meanwhile, make sauce of naturally brewed rice vinegar, tamari, ginger and scallions. Ladle on top and serve