Shrimp is expensive so I like to make recipes that can really stretch.
These little wontons use 31 to 40 count peeled and deveined shrimp that are very reasonable.
1/2 pound cleaned peeled shrimp. You can even use cooked shrimp also.
One tablespoon butter
1/2 teaspoon dried thyme
One small chopped onion
Three sliced scallions, only the whites. Save the green for garnish
One diced carrot
One stalk of diced celery
Three stalks diced bok choy
One inch of peeled diced ginger
One tablespoon soy sauce
30 to 35 wonton wrappers
One beaten egg
10 ounces spinach
One cup white wine
One cup wayer
Two inches of chopped ginger
One teaspoon honey
7 tablespoons butter
Cook the shrimp and set it aside to cool.
Place the ginger, carrot, onion, scallion, celery, bok choy in the food processor till everything is diced.
Add the shrimp for 4 or 5 pulses. Keep some shrimp chunks.
Put the tablespoon of butter in a pan and melt
Add the vegetables, shrimp, thyme. pepper and soy sauce.
Cook till soft about 5 minutes
Take off the heat to cool
Taste now to adjust salt and pepper. It should be tasty, not bland.
Place the wonton wrappers out on your work surface.
I make six at a time.
Brush each wonton with the egg and place one teaspoon of filling in each wonton.
Fold over to make a triangle and seal the edges well.
Set aside on wax paper and working quickly continue to finish them all.
Refrigerate covered till ready to use.
The sauce is to easy and very delicious.
Place the wine, water and ginger in a small saucepan and bring to a boil.
Reduce to half which would be about one cup.
The alcohol in the wine has to cook off.
Take off the heat.
Add the honey.
Add the seven tablespoons of butter one at a time
Strain threw a fine sieve and season with salt.
Boil the wontons on a gentle simmer and drain
Place a handful of the spinach in a bowl.
Place the hot wontons on top.
Serve with the sauce and diced green scallion tops.