Cantonese Style Shrimp Wonton 鮮蝦雲吞 + NYC Dumpling Festival 2016

how to make shrimp wonton and NYC dumpling festival 2016

While I am still recovering from mooncake hangover during last week’s Mid-Autumn Festival celebration, I am already pumped about upcoming National Dumpling Day which falls on 9/26/2016.

To celebrate, I am sharing this wonderful Cantonese-Style Shrimp Wonton Recipe that I have been holding off for special occasions like this. It’s one of Mrs. YR’s favorite dishes so I hope it’ll become yours too.

Dumpling vs Wonton

“What’s the difference between dumpling and wonton” is an age-old question I have been asked a lot. So I’ll take this opportunity to offer my understanding.

So here are two ways to look at this.

One way is to consider dumpling as a general category includes food with filling wrapped in thin layer of dough. In that case, wonton is a type of dumpling. In fact, most Chinese restaurants list wonton under the dumpling section on their menu.

The other way is to strictly compare a traditional Chinese dumpling to a traditional Chinese wonton. Here are some of the differences:

DumplingWonton
Shape & Folding MethodTaco shape with folds pinched length-wiseTriangular shaped with flat bottom. No folds
SkinRound skin, relatively thickersquare skin, relatively thinner
StuffingMostly ground meat with vegetables such as chive and cabbageMostly ground meat
Cooking MethodBoiled, Steamed, Pan-friedMostly boiled, occasionally pan-fried or deep fried (i.g. Crab Rangoon/Cheese Wonton)
When to serverChinese New Year /significant festivals signifying  unity as well as year-roundYear-round

So as you can see that the differences are really minor and the name dumpling is used interchangeably in certain context.
how to make shrimp wonton and NYC dumpling festival 2016
So, hope that clears up the dumpling/wonton confusion and you are now comfortable to enjoy these shrimp wontons on the National Dumpling Day!!

For all the dumpling lovers around NYC, you will also not want to miss the biggest dumpling celebration of the year by attending the 2016 New York Dumpling Festival hosted by Chef One. I had a great time at last year’s Dumpling Festival so I have a really high expectation for this year’s event.

6th Annual Dumpling Festival & 13th Annual Dumpling Eating Contest

This year’s NYC Dumpling Festival marks the 6th year of this annual tradition. Here is what you need to know about the Festival:

The Dumpling Festival is held on Sept 24, 2016 from 12p, – 5pm at:

Sara D. Roosevelt Park in Manhattan’s Lower East Side

The admission is FREE but you definitely want to purchase a tasting ticket ($20) which will get you 4 tastings and entry into raffle draw to win two Delta tickets and One Year worth of dumpling supply from Chef One! All the ticket sales will go to Food Bank of NYC.

This year, the organizer at Chef One will have a number of booths offering a wide variety of dumplings from vegan options (kale and edamame) to brand new flavors such as kung pao chicken dumplings. So you’d better bring your appetite!

Pro tip – please make sure you catch the Annual Dumpling Eating Contest which kicks off around half way into the festival.

Last year, I witnessed the winning contestant devouring 93 dumplings in just 2 minutes and world class act Takeru Kobayashi tearing down 32 dumplings in just 30 seconds so I am pretty sure another furious competition is awaiting.

2015 NYC Dumpling Festival

Molly Schuyler Finishing 93 dumplings in 2 mins during ’15 Dumpling Eating Contest

If you are interested in learning the differences between different kinds of dumplings and making your own dumplings, I also encourage you to sign up for a dumpling making class offered on the day of the festival.

Lastly, if you are on social media, please tag your pictures to #Dumplingfest2016. I’d be thrilled to hear your experience.

More on Cantonese Style Shrimp Wonton Recipe

If NYC is not somewhere you’ll be this fall, then definitely give today’s Shrimp Wonton recipe a shot. It’s, in my opinion, easier to make than the traditional pork chive dumplings and excellent for people who love seafood or simply don’t eat red meat.

how to make shrimp wonton and NYC dumpling festival 2016The Cantonese style wonton is known for its simple flavor and wrapping method. If you’ve made wonton before, you probably know there are quite a few folding methods (and at least 5 different Chinese names). The folding method introduced in this recipe is not the easiest but it’s totally doable and it makes a really pretty wonton compared to the traditional Cantonese style folding method.

Note on storage. When I make wonton I tend to make a bunch so I can freeze the extra wontons for a future quick meal. If you end up having leftover wrappers, you can also freeze them for up to 1 months but just make sure you wrap them really really well.
wonton wrappers

Note on wonton soup. These Cantonese Style Shrimp Wontons are typically served in a seafood stock made with dried seafood. To simplify, I included a quick shrimp stock made from the shrimp shell. If you are working with de-shelled shrimp, you can substitute the stock with any seafood or chicken stock of your choice.

One last thing, although it’s not included in the recipe, you can simply add a roll of cooked noodle to the final dish to make the famous Cantonese Style Wonton Noodle soup – it’s just that easy.
how to make shrimp wonton and NYC dumpling festival 2016

Step-by-Step

Cantonese Style Shrimp Wonton 鮮蝦雲吞

Yield: 50 Wontons

Prep Time:60 mins

Cook Time:5 mins

Total Time:65 mins

Make these classic Cantonese-Style Shrimp Wontons following my step-by-step recipe at YiReservation.com

Ingredients:

1 pack Wonton wrappers, around 50

Shrimp Filling:

  • 2 lb shell-on medium shrimp (0r 1lb 10oz deshelled)
  • 1 egg
  • 2tbsp Shaoxing cooking wine
  • 2 tbsp corn starch
  • 1.5 tsp kosher salt
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1 tsp  white pepper powder

Wonton Soup

  • shrimp shell
  • salt to taste
  • white pepper powder to taste

Directions:

If working with shell-on shrimp, follow this instruction to de-shell, devein the shrimp. Keep the shrimp shell. Cut each piece of shrimp into 2-3 pieces depending on the size. Transfer to a bowl.Cantonese Style Shrimp Wonton Recipe Instruction 蝦雲吞Separate the egg white from egg yolk. Use egg white to marinate the shrimp. Save the egg yolk for later.Add all the shrimp marinade ingredients to the shrimp and mix in one direction until the ingredients are fully incorporated. About 3 minutes. Cover and leave in the fridge for 20 minutes. Cantonese Style Shrimp Wonton Recipe Instruction 蝦雲吞To make a light and clear seafood soup, combine the shrimp shell from step 1 and 4 cups of water in a pot and bring to boil. Remove as much foam as possible.Cantonese Style Shrimp Wonton Recipe Instruction 蝦雲吞Simmer the shrimp shell for at least one hour or up to 3 hours. Drain and use the soup to serve wontons.Cantonese Style Shrimp Wonton Recipe Instruction 蝦雲吞Combine the egg yolk with 1tbsp of water to make an egg wash. To assemble wonton, place one wonton wrapper on your palm in diamond position.Cantonese Style Shrimp Wonton Recipe Instruction 蝦雲吞Use a butter knife to place one or two pieces of shrimp on one corner of the wrapper. Cantonese Style Shrimp Wonton Recipe Instruction 蝦雲吞Flip the corner of the wrapper inward to wrap the shrimp and roll the wrapper one more time.Cantonese Style Shrimp Wonton Recipe Instruction 蝦雲吞Gently squeeze out any air left inside Cantonese Style Shrimp Wonton Recipe Instruction 蝦雲吞Wet one side of the two corners with egg wash Cantonese Style Shrimp Wonton Recipe Instruction 蝦雲吞Bring the two long corners together to form a “boat” shape.Cantonese Style Shrimp Wonton Recipe Instruction 蝦雲吞Repeat these steps until you finish the filling or wonton wrapper. Cantonese Style Shrimp Wonton Recipe Instruction 蝦雲吞Bring a large pot of water to boil and cook the wonton for 3 minutes. Gently stir the wonton to prevent from sticking to the bottom of the pot. Serve with shrimp soup from step 3.Cantonese Style Shrimp Wonton Recipe Instruction 蝦雲吞

I hope you enjoy this post and please leave a comment if you have any questions.
how to make shrimp wonton and NYC dumpling festival 2016

22 comments

  1. 11

    Hi Yi,
    Thanks so much for this recipe. I made this one twice and the fish dumpling one too. Both are fabulous. Looking forward to more dumpling recipes (vegerian variations?). I will play with the fillings some more myself and share any findings 🙂 

  2. 10

    Cantonese Style shrimp Wontons is one of my favorite comfort food. Love your little step by step how to photos, really helpful. Happy belated Mid-Autumn Festival. Were you able to find lots of moon cakes in NYC or did you make your own from scratch. Great recipe, sharing everywhere!

  3. 9

    do I use 2 eggs? One for the marinade and one for the egg wash? This looks yummy and I’m out to buy the shrimp with shells on.

    • 9.1

      Hi Janet, great question. I wasn’t clear enough. You’ll just need egg white for the shrimp filling and use egg yolk to make egg wash. I just updated the instruction. Thanks for checking it out!

  4. 8

    Yi, I am drooling over those wontons right now! Thanks for the recipe. Didn’t know there’s a national dumpling day. If I lived closer to NYC I’d definitely check out the festival.

  5. 7

    Your wontons are perfectly made, I cant make it as beautiful as yours.

  6. 6

    National Dumpling Day?! Glad you alerted us — give us some time to prepare. 🙂 And thanks for the rundown on the difference between dumplings and wontons — have always been confused on that. Anyway, such a nice dish — thanks!

  7. 5

    I love my wanton skin extra thin, luckily I’m able to get it from JMART Flushing. Will definitely try this recipe. Thank you

    • 5.1

      Thanks for checking out the recipe LuLu. I agree that the thin skin goes better with these Cantonese style wontons. JMart has a great selection so you are in good hands!

  8. 4

    Had some really tasty shrimp wonton in SF when I visited and I remember seeing meat (pork?) inside. Wonder how the meat-less one tastes like.

    • 4.1

      Hi Joan, some restaurants do put a small amount of ground pork (or pork fat) to make the wontons juicy. It’s not necessary for home cooking but feel free to include some pork if you prefer. Hope this helps.

  9. 3

    Loooove these shrimp wontons from Chinatown. Definitely making them soon. The dumpling festival sounds interesting too. Thanks for the post.

  10. 2

    Great recipe.  Thank you: the wontons are truly delicious.  What could I add to the shrimp soup to make it more colourful and flavoursome?  

    • 2.1

      Hi Astrida, thanks for checking out the recipe. Traditionally, the Cantonese style wonton soup is flavored with dried seafood (dried squid, dried scallop and etc). But if you don’t have those ingredients handy, You can combine shrimp shell with some other shell fish such as mussels or clams. To make it colorful, you can try adding some fresh garnishes such as green onions or yellow chives seen here. Hope this helps.

  11. 1

    Thank you so much for this recipe , l deffinatley will try 

    Kind regards 

    Alan 

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