Shrimp and Brown Rice Wontons

• 20 square wonton wrappers
• 12 ounces shrimp, veins removed
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• 1 tablespoon parsley, chopped
• 2 teaspoons garlic, chopped
• 2 teaspoons gingerroot, chopped
• 3 tablespoons carrots, minced, blanched
• 3 tablespoons celery, minced, blanched
• 1 -2 teaspoon salt
• 12 teaspoon black pepper
• 34 cup brown rice, completely cooked
• 2 bunches scallions, green only
• 2 teaspoons rice vinegar
• 2 tablespoons peanut oil
• 4 tablespoons neutral-flavored vegetable oil
• 12 teaspoon salt

1. First, make scallion oil: Blanch scallions briefly in boiling water.
2. Then place scallions and vinegar into a blender and puree until very smooth.
3. Add the oil while the blender is running to form an emulsion.
4. Season to taste with salt.
5. Next, prepare filling: Place shrimp, oil, sugar, parsley, garlic, ginger, salt and pepper into food processor and quickly pulse to make a coarse and chunky paste.
6. Remove puree, put cooked rice into processor, and quickly puree just to break up the grains.
7. Combine the rice, shrimp, and diced vegetables and mix.
8. Fill the wonton wrappers with shrimp filling as directed on wonton package.
9. (If making ahead, transfer to a baking sheet lined with parchment; refrigerate or freeze until ready to cook.)
10. To cook wontons, heat a small amount of oil in large saute pan and cook filled wontons lightly golden brown.
11. Turn on side; add just enough water to cover the bottom of the pan.
12. Cover; steam until centers are cooked, 4-5 minutes.
13. To serve, top each wonton with scallion oil and enjoy!

wrappers, shrimp, sesame oil, sugar, parsley, garlic, gingerroot, carrots, celery, salt, black pepper, brown rice, bunches scallions, rice vinegar, peanut oil, vegetable oil, salt

Taken from www.food.com/recipe/shrimp-and-brown-rice-wontons-275918 (may not work)