Shelly's Recipe

SHRIMP WONTON CUPS

Category: Seafood

1 1/2 lb jumbo shrimp, peeled and deveined
1 tsp salt
1/2 lb pork butt, finely chopped
1 tsp peeled and grated fresh ginger
1 tsp sugar
Pinch white pepper
1 tbsp soy sauce and dry sherry or rice wine
1 tsp sesame oil
2 tsp cornstarch
2 green onions, no greens and minced
4 water chestnuts, peeled and finely chopped
1 pkg won ton skins

Coarsely chop shrimp into small pea-sized pieces. Toss with 1/2 tsp salt and set aside for 10 minutes. Combine pork, remaining salt and next 9 ingredients. Add to shrimp and mix well.

Work with 1 won ton at a time and keep the remaining skins covered with a damp towel. Place a wrapper plat in your palm with the corner pointing away forward you and a corner pointing at you. Put about 1 heaping tsp of the shrimp filling in the top corner and fold the point toward you over the filling.

Tuck in filling by rolling the corner over toward the center of the wrapper. The won ton should look like a triangle. Pinch around filling to contain it. Place won ton on a work surface. Using both hands, grasp the 2 opposite corners of the won ton and pull them up over the filling, overlapping them a bit. Moisten overlapped edges with water and pinch to seal.

Set on a baking sheet and cover with a cloth. Repeat with remaining ingredients. The dumplings are now ready for frying, boiling or freezing.

NOTE: The can be kept frozen up to 3 months.