Ingredients
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1 teaspoon salt
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1 green onion, chopped fine
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1 egg white
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1 teaspoon cornstarch
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 teaspoon soy sauce
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1 tablespoon oil
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1/2 cup pineapple juice
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1 green onion, sliced on the bias
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1/2 cup peach halve in juice (or 1 very ripe peach with skin and pit removed)
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2 tablespoons orange marmalade
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2 tablespoons ketchup
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2 tablespoons rice vinegar
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2 tablespoons sugar
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1/4 teaspoon dry mustard
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2 drops hot sauce
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1/2 lb cooked shrimp, shelled, deveined and chopped into pieces
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4 water chestnuts, chopped fine
Instructions
- WONTONS: Mix filling ingredients together thoroughly. Refrigerate mixture for 1 hour.
- SAUCE: In a small saucepan, heat pineapple juice with the green onion. Simmer until green onion is tender.
- Run the peaches and marmalade through a food processor till chopped very fine. Add to saucepan. Add remaining ingredients and simmer, stirring occasionally, until heated through and reduced to your desired thickness.
- Meanwhile, Remove filling from fridge and place a spoonful into the center of each wonton wrapper. Lightly wet half of the edges of the wrappers with water. Fold the wrapper over the filling, forming a half moon (or triangle for square wonton wrappers) and seal completely. NOTE: you can freeze the wontons at this point for OAMC).
- Over low to medium heat 2 tablespoons oil (more if/as needed) into a skillet. Fry wontons (in batches) until golden brown, about 1-2 minutes per side. Remove and drain on paper towels. Season with salt if desired. Serve with dipping sauce.
- If freezing, thaw to room temperature before frying.