wontons for wonton noodle soup
Ingredients
- Servings: 150
- 1 pound lean ground lamb
- 1 pound medium shrimp - peeled, deveined, and coarsely chopped
- 5 dried black or shiitake mushrooms, reconstituted in hot water and chopped
- 3 green onions, finely chopped
- 1 egg
- 2 tablespoons soy sauce
- 1 1/2 teaspoons salt
- 3 tablespoons dashi (dried fish flakes) (optional)
- 2 (14 ounce) packages square wonton wrappers
Recipe
Cook Time: 10 mins
Ready Time: 2 hrs 10 mins
- strain mushroom soaking liquid completely. pat dry with paper towel, and chop.
- place lamb, shrimp, mushrooms, green onion, egg, soy sauce, salt, and dashi (if using) together in a large bowl. mix thoroughly until all ingredients are completely incorporated.
- have a bowl of luke-warm water available for dipping. if you are right-handed, place wonton wrapper in a triangle position on your left palm. place a small amount of filling (about a heaping teaspoon or more) near the lower corner of wonton wrapper. fold that corner over filling toward the opposite corner about half way, making sure the filling is securely enclosed.
- dip finger into a bowl of water and dab left corner of wrapper with water. fold left and right corners toward you (away from the top corner), resulting in the shape of a nurse's hat.
- place wontons on cookie sheets while you work, keeping them covered with a damp towel to prevent drying out. wontons may be carefully stored in plastic freezer bags and frozen for future use.
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