Shrimp Won-ton

Shrimp Won-ton (蝦仁餛飩 -- Xiārén húntún)

3/4 pound shrimp, shelled and deveined

1 teaspoon salt

1 teaspoon oil

1 teaspoon peeled, grated fresh ginger

1 teaspoon sugar

1 tablespoon Chinese rice wine

1 teaspoon sesame oil

2 teaspoons cornstarch

3 sprigs coriander, leaves only, minced

2 whole water chestnuts, peeled and finely chopped, optional

3 dashes ground white pepper

20 square Won-ton skins

1/2 beaten egg, for sealing won-tons

Ginger Vinegar Dipping Sauce:

2 teaspoons peeled, grated fresh ginger

2 tablespoons soy sauce

2 tablespoons dark vinegar

1 tablespoon chopped green onion

For dipping sauce: Combine ginger, soy sauce, vinegar and green onions. Reserve.

Coarsely chop the shrimp into pieces and combine well with salt, oil, ginger, sugar, rice wine, sesame oil, cornstarch, coriander, water chestnuts and pepper. Reserve.

To wrap: First lay a piece of the won-ton wrapper on your palm and add 1 teaspoon of the filling in the middle of the wrapper. Dip your index finger into the beaten egg and trace it on the outer edges of the won-ton wrapper. Pinch the edges of the won-ton wrapper and seal the won-ton tight. It should look like a small onion with a bit of the top left on.

Boil the won-tons in boiling water for a couple of minutes or until they float to the top.

Serve hot with ginger vinegar dipping sauce.