Ingredients:

  • 1 lb (450 g) Raw Shrimp (Peeled, Deveined, Tail Off)
  • 1/3 cup (100 g) Water Chestnuts (Drained, Finely Chopped)
  • 2 Tbsp Spring Onions (Green parts only, finely sliced)
  • 1 tsp Fresh Ginger (Finely grated)
  • 1 Large Egg White
  • 1 Tbsp Cornstarch (or Tapioca Starch)
  • 1 Tbsp Light Soy Sauce
  • 1 tsp Shaoxing Rice Wine (Optional, or dry sherry)
  • 1 tsp Toasted Sesame Oil
  • 1/2 tsp Granulated Sugar
  • 1/4 tsp Fine Sea Salt
  • 1/4 tsp Ground White Pepper
  • 1 standard package (approx. 35–40) Square Wonton Wrappers
  • Water (for sealing)

Instructions:

  1. Prep the Shrimp Texture: Reserve about one-third of the raw shrimp and finely mince it. Dice the remaining two-thirds coarsely. This combination ensures both a smooth texture base and satisfying chunky pieces.
  2. Combine Dry Aromatics: In a large bowl, mix the minced and diced shrimp with the chopped water chestnuts, spring onions, and grated ginger.
  3. Mix Seasonings: In a separate small bowl, whisk together the soy sauce, rice wine, sesame oil, sugar, salt, and white pepper. Pour this mixture over the shrimp filling.
  4. Bind the Filling: Add the cornstarch and the egg white to the mixture.
  5. Mix Vigorously: Using a wooden spoon or gloved hands, mix the filling thoroughly in one direction for 2–3 minutes until it becomes sticky and paste-like. Apply the 'Slap' technique (lifting and slapping the mixture 10-15 times) to ensure optimal springy texture.
  6. Test the Filling: Scoop about 1 teaspoon of the filling and pan-fry it until cooked through. Taste and adjust seasonings (salt, pepper, or soy) in the main bowl as needed.
  7. Set Up: Lay a few wonton wrappers out on a dry surface, keeping the unused wrappers covered with a damp tea towel. Keep a small bowl of water handy for sealing.
  8. Fill: Place about 1 teaspoon of filling slightly off-centre near one corner of the wrapper. Do not overfill.
  9. Fold (Triangle Method): Fold the wrapper into a triangle, bringing the opposite corner over the filling. Press firmly along the edges to seal, expelling any air.
  10. Shape: Moisten one of the long points of the triangle with water, then bring the two furthest side corners together, overlapping them slightly (the 'nurse cap' shape). Press the seam firmly to seal.
  11. Store: Place finished wontons on a parchment-lined baking sheet, ensuring they do not touch each other to prevent sticking.
  12. Boil: Bring a large pot of water to a rolling boil. Carefully drop the wontons into the water in small batches (about 10–12 at a time) to avoid crowding.
  13. Cook: Stir gently once or twice to prevent sticking to the bottom. Cook for 5–7 minutes. The wontons are done when they float to the surface and the wrappers appear translucent.
  14. Drain and Serve: Remove the cooked wontons using a spider or slotted spoon. Serve immediately, either tossed lightly with sesame oil or placed directly into hot broth.