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.