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Blame it on the holiday season, but I haven’t had much time to cook lately–endless Christmas parties and gift shopping have made my days completely occupied. However, I have to confess that I have been sort of procrastinating in kitchen chores too. Well, I guess you just have to cut me some slack; after all, it’s that time of year again, so I am merely having fun outside of my kitchen.
That being said, I haven’t totally gone missing in action in terms of cooking. I rummaged through my fridge today and found some leftover wonton skins (remember those fried wontons I made a few weeks ago?) and whipped up these boiled shrimp dumplings with two dipping sauces: ginger vinegar and garlic chili. They were simply delicious.
(Click Page 2 for the Shrimp Wontons Recipe)
Pages: 1 2
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They look tiny and cute… give us the recipe! Hurry up!
About the ginger vinegar, wontons definitely go well with that. Yummy~~
O_o all i can say… my saliva is dripping!!!!
my Gang is waiting with Anchor Strong, so I really need these salivalicious ( yes meiyen u have smelled it !)goodies ! I shall need 2 to 3 dozens ok …TQ
Are they steamed or boiled ? Definitely one of those asian comfort food, especially for the colder months. Plus, the ginger vinegar and garlic chilli….oooooooh
Season Greetings & Merry Christmas. Thanks for your blogs and throughly enjoy it since I discovered it months ago.
Best wishes.
Yummy yummy I want wonton in my tummy!
Chris – recipe included now…make suer yuo make them though…don’t just simply ask for the recipe. ;)
Meiyen – me too.
Tonixe – why you changed your name again? I am very confused! :P
Tigerfish – they were boilde…steam will work the same.
Leonard – Happy holidays to you too. Thanks, you are so nice.
Simcooks – make them and post them in your blog and we can cross link. :)
Have yourself a Merry Little Christmas…Do keep the blogs coming ;)
I just changed my name to buddingcook. It’s probably more fitting. :) Oh oh oh, I tried out your breakfast pancakes this Sat! Yum yum yum. I posted the results on my blog.
I came across your blog by accident. Love the pictures! Just allow me to recommend that you (C) mark your pictures especially when it is your very own creative photography.
i love shrimp wanton! well anything with shrimp in it, i love.
well it’s end of the year so good time to take it slow. i have lots of leave to finish up, so appropriate for me to take the leaves to relax at home!
Unkaleong – you have a Merry little Christmas too.
Buddingcook – thanks for trying my recipe. I hope you liked it.
Lynn – will look into adding watermark to my pictures soon. :)
Lucia – I know you would post a comment for me because they are shrimp wontons! :P
Rasa, these look gorgeous. I’m actually leaving for Hong Kong this week and the first place i’m hitting up is my favorite wonton noodle joint. i’ve thought about them ever since i was there last year. nice job.
I must say you take very nice pictures. What equipment do you use?
Eatdrinknbmerry – Hong Kong has killer shrimp wontons and they are real (meaning pure shrimp goodness!). I also love the wonton noodles there…they are the best. Have a good trip and eat well!
Ben – thanks. I use Canon Powershot SD450 Digital Elph Point-and-Shoot. No, I do not have those fancy DSLR. Hehe. :)
Hi RM,
Your wonton seems a bit “botak”, you snipped off the excess skin at the top?
Aiyoyo, I just remembered I have a pack of wantan skins in my fridge and they have been left untouched for a month! oops. They were vacuum packed, so I hope they are still ok. hehe…
Keropok Man,
No, they are not botak..the skin at the top is there…just that I filled the wontons with loads of shrimp so they look like they don’t have that much excess skin. :P
Hi
I tried to cook the wantoon yesterday. Yes, so yummy. Yum Yum Yum. However i din’t use the water chestnuts. I replace it with Jicama( 沙葛( chinese) @ sengkuang, mengkuang, bengkuang (Malay), man kaew (Thai).
Hard to get fresh chestnuts at here and of course, i dont like the can chestnuts sell in asian grocerry. I prefer to choose something fresh.
Malaysian always use Jinama to cook spring roll and wantoon as well. Because it is much more cheaper than water chestnuts and it is so easier to peel and chopped.
this looks heavenly. absolutely delicious!
Shrimp wonton is now my family’s favourite thanks to your easy shrimp wontons recipe.
Great recipe. I’ve bookmarked you! Awesome site :)
These were fantastic! Thanks for the recipe.
These look absolutely tasty! I love shrimp and would love to make this recipe as soon as possible. Before I do, I have a question. Can I leave the rice wine out or do you have a good substitute? I don’t drink nor cook with alcohol, because I’m a Muslim. Hope to get a reply real soon, because I’m starving for these shrimp wontons.
Yes, it’s fine to leave out the rice wine. :)
i just made this tonight and i love it!! thank you so much for your recipe! reminds me of being in the streets of hong kong : ) such a treat to realize that this ‘eating out’ food can be made at home too :D a slight addition i made- i simmered the shrimp heads and shells, then strained them out, and boiled the wontons w/ noodles in that red-colored soup :)
These look fantastic, can’t wait to try them, thanks for the recipe
Jack