Khai Duong

Shrimp Wonton with Ginger Sauce
Twin Marquis
Shrimp Wonton with Ginger Sauce

Ingredients

Wrapper

4 ounces Twin Marquis Hong Kong-Style Dumpling Wrapper

Filling
3 ounces lean pork
2 ounces bamboo shoot
5 ounces shrimp

Seasoning
½ teaspoon salt
1 teaspoon light soy sauce
1 teaspoon corn starch
¼ teaspoon 5 spices powder

Ginger sauce
1 teaspoon oil
¼ teaspoon sugar
1 teaspoon light soy sauce
1 teaspoon ginger shreds
2 teaspoon scallion shreds
4 ounces broth

Method

Mince pork. Remove shells and intestines from shrimp. Use corn starch to wash and wipe. Chop shrimp and bamboo shoot into small pieces. Add seasoning into filling ingredients. Mix and stir well.

Put suitable amount of filling on wrapper. Put water on the edges. Fold opposite sides to form triangles. Put water on both sides and fold again to form a hat shape. Put dumpling into boiling water until cooked.

Heat wok and put into oil. Add ginger and scallion. Then add all the remaining sauce ingredients. Pour the sauce on the top of the wonton and serve.


Serves 4
 
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