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Wednesday, 12 March 2014

Shrimp & Spinach Cream Cheese Wontons

This is Sophia’s, my 10 year old niece's favourite recipe and when we get together we always make wonton soup and we seem to save a few wontons for deep frying.

Created by: Chef Miriam Borys with guest chef Sophia Kathryn 

Yield: 12-14  wonton dumplings

14 wonton wrappers
1 cup shrimp 
1/4 cup cilantro
4 mushrooms (small button or crimini)
1/2  tsp. grainy mustard
1 cup spinach - fresh and chopped
1/4 cup green onion
2 tbsp. Philadelphia cream cheese
1/2 tsp. fresh rosemary - chopped

Dice shrimp, cilantro, mushrooms, spinach, rosemary, and green onions.
Add all ingredients to a mixing bowl and mix well.
Separate wonton wrappers one at a time, keep them covered with plastic wrap or they will dry out and become brittle. 
Set up a cutting board and  a small finger bowl with cold water for each person making the wontons.
Holding one wonton wrapper, wet 2 adjoining edges of the wrapper  with water using your finger or a small pastry brush.
Place one teaspoon of filling into the center of the wrapper.
Fold wet corner up to line up with its opposite corner.
Press all edges together to seal into a triangle or wet all edges to form a round ball (the type of wontons you create is up to you. I find the triangles are good for deep frying and the round balls are great in soup.
As an appetizer, heat up oil until hot and 375 degrees in a large pot.
Deep fry won tons  until golden brown. Do not over crowd the pot.
Serve hot with sauce of your choice.
Fresh wontons can be placed on parchment paper on a baking sheet to be frozen for use later. 
For Sophia’s Favorite Wonton Soup
Heat up soup stock of your choice. You will need approximately 2 cups of stock per person.
To hot soup stock add diced leeks and small broccoli florets to add to the nutritional content of the soup.. 
Add desired number of won ton dumplings (approximately 5 per person).
Bring up to the boil for 4 – 5 minutes. Serve hot
Season with salt and pepper if desired. This soup is delicious on its own without excess seasoning.

Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered'

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