Plump and Juicy! Shrimp Wonton Dumplings

• 1 pack of 30 Wonton wrappers
• 150 grams Peeled shrimp
• 50 grams Ground pork
• 15 cm worth The white part of a Japanese leek (finely chopped)
• 1/2 a thumbtip's worth Ginger (grated)
• 1/2 tsp Sake
• 1/2 tsp Soy sauce
• 1/2 tsp Sesame oil
• 1/2 tsp Chicken bone soup stock granules
• 1/2 tsp Katakuriko
• 1/2 tsp Sake
• 1/2 tsp Soy sauce
• 1 generous amount Green onion (finely chopped)
• 2 tbsp Soy sauce
• 1 tbsp Vinegar
• 1 tsp Sugar

1. To make the shrimp plump and juicy!!
2. Devein, and rub with a little katakuriko and salt.
3. Rinse well in cold water, and pat dry with paper towels.
4. Press the shrimp hard against the bowl to rip them into thumb sized pieces.
5. Add 1/2 teaspoon each of katakuriko, sake and soy sauce to pre-season.
6. Combine all the ingredients from the ground meat on, and mix and knead until sticky.
7. Mix the Step 2 shrimp and the Step 3 meat mixture together.
8. Use this to fill the wonton wrappers.
9. An easy way to form the wonton is to do it as you would form shumai dumplings.
10. Press the wrapper with the filling on it in between your thumb and forefinger.
11. Squeeze the corners of the wrapper tightly (if you squeeze the part near the filling, the wrapper may rip).
12. This is how a formed wonton looks.
13. Drop them into boiling water.
14. Enjoy with lots of green onion-filled soy sauce and vinegar sauce.
15. You can add them to soups too.

pack, shrimp, ground pork, ginger, sake, soy sauce, sesame oil, chicken bone soup stock granules, katakuriko, sake, soy sauce, generous amount, soy sauce, vinegar, sugar

Taken from cookpad.com/us/recipes/155104-plump-and-juicy-shrimp-wonton-dumplings (may not work)