Wontons with Shrimp and Chicken

Ingredients

• 500 grams Shrimp (Fresh, peeled, and deveined)
• 1 teaspoon bicarbonate of soda (For shrimp preparation)
• Enough to cover shrimp cups Water (To soak shrimp)
• 1 tablespoon Distilled white vinegar (Optional: to neutralize the odor of baking soda.)
• 50 grams Chicken skin (Adds richness and flavor; blend thoroughly.)
• 150 grams Chicken thigh (Boneless, skinless)
• 1 teaspoon Salt (For seasoning)
• 0.5 teaspoon White pepper (To season)
• A dash Monosodium glutamate (MSG), a potent umami seasoning. (Optional, enhances umami flavor)
• A small dash Thirteen‑spice powder (Chinese five‑spice blend can be used as a substitute.)
• 1 tablespoon Soy sauce (Prefer light soy sauce.)
• 1 tablespoon Oyster sauce (Imparts depth and a sweet note.)
• 1 teaspoon Sesame oil (To boost aroma and flavor.)
• 1 tablespoon Cornstarch (To bind)
• 1 Egg white (To bind)
• About 40 pieces Wonton wrappers (Commercially bought, round or square)

Instructions

1. Marinate the shrimp in a baking‑soda water solution.

   Place 500 g of peeled shrimp in a bowl. Add 1 teaspoon of baking soda and enough water to fully submerge the shrimp. Gently toss with your hands to ensure every piece is covered. Let the mixture marinate at room temperature (25‑27 °C) for 30 minutes.

   Time: PT30M

   Temperature: 25-27°C

2. Rinse the shrimp thoroughly.

   After 30 minutes, rinse the shrimp thoroughly under running water to remove the baking‑soda solution. If you’re sensitive to the alkaline aroma, stir in about 1 tablespoon of white vinegar, give it a gentle toss, then rinse again to wash away the vinegar.

   Time: PT5M

3. Prepare the chicken mixture

   In a blender or food processor, puree 50 g chicken skin until smooth. Add 150 g chicken thigh meat and about 125 g (¼) shrimp. Season with 1 tsp salt, ½ tsp white pepper, a pinch of MSG, a hint of thirteen‑spice powder, 1 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 tsp sesame oil, 1 Tbsp cornstarch, and 1 egg white. Blend until fully combined and silky.

   Time: PT20M

4. Fold the remaining shrimp into the filling.

   Incorporate the remaining 375 g of shrimp into the blended mixture. If the shrimp are small, fold them in by hand; if they’re larger, give the blender a brief pulse to preserve a bit of chunkiness. The filling should be smooth yet speckled with visible shrimp pieces.

   Time: PT10M

5. Wrap the wontons.

   Place a wonton wrapper over four fingers. Spoon a portion of filling onto the center of the wrapper. Press the filling down with the back of the spoon while drawing your fingers together. Remove the spoon and seal the top of the wrapper using thumb and forefinger. Continue until all wontons are formed. No need to moisten the wrapper edges.

   Time: PT15M

6. Cook the wontons

   Heat a pot of water until it reaches a rolling boil (100 °C). Carefully lower the wontons into the boiling water. Stir them gently with a spoon to keep them from sticking. Simmer for about 3 minutes, or until the shrimp and chicken are fully cooked and the wontons rise to the surface.

   Time: PT3M

   Temperature: 100°C

7. Serve the wontons immersed in a flavorful broth.

   Ladle the hot broth or soup base into soup bowls, allowing the seasonings to dissolve. Then add the cooked wontons to each bowl and serve immediately.

   Time: PT2M

   Temperature: Hot

Nutrition Facts

Calories

280

Protein

30g

Carbohydrates

15g

Fat

8g

Fiber

1g