Baked Veal and Shrimp Wontons
Mix the veal, scallions, soy sauce, sesame oil, and red pepper flakes together in a medium bowl. Mix the ingredients until the veal has a soft, sticky texture. This will help the filling hold together when it is cooked.
Cut the shrimp into pieces about ½-inch thick. They should be large enough to hold their texture when cooked. Stir the cut shrimp into the veal mixture.
Heat the oven to 400 F
Spray the muffin tins well with cooking spray
Fill a small dish with cool water.
Pick up one wonton wrapper and place it in the palm of your hand
Place about one teaspoon of filling in the center of the wrapper, use the tip of your finger to dab each corner of the wonton wrapper with a little water.
Lift two opposite corners of the wrapper and press them together then lift the other two corners and press them against the corners already closed. You should have a small bundle with four corners that looks like a handkerchief pulled together at the ends. It isn’t necessary to close all the seams since they will be baked instead of fried.
Place the completed wonton in an oiled muffin cup and continue until all 24 have been formed, and the muffin tins are filled.
Spray the outside of the wonton wrappers with a light coating of oil, this will help them crisp in the oven.
Bake the wonton bundles in the preheated oven, approximately 15 minutes, until the wrappers are crisp and starting to brown and the filling is fully cooked.
The filling should be cooked to at least 165F but will likely reach 200F by the time the wrappers are crisped.
While the wontons are baking make the sauce.
Stir together the Spicy Chili Crisp, soy sauce, rice wine vinegar, scallions, and toasted sesame oil.
Transfer the baked wonton bundles from the muffin tins to a serving tray and serve with the dipping sauce on the side.
*To bake the wonton bundles in an air fryer pre-heat the air fryer to 375F and bake the wontons approximately 12 minutes.
Tip: The dipping sauce can be made up to a day ahead and refrigerated until ready to serve
Ingredients
Directions
Mix the veal, scallions, soy sauce, sesame oil, and red pepper flakes together in a medium bowl. Mix the ingredients until the veal has a soft, sticky texture. This will help the filling hold together when it is cooked.
Cut the shrimp into pieces about ½-inch thick. They should be large enough to hold their texture when cooked. Stir the cut shrimp into the veal mixture.
Heat the oven to 400 F
Spray the muffin tins well with cooking spray
Fill a small dish with cool water.
Pick up one wonton wrapper and place it in the palm of your hand
Place about one teaspoon of filling in the center of the wrapper, use the tip of your finger to dab each corner of the wonton wrapper with a little water.
Lift two opposite corners of the wrapper and press them together then lift the other two corners and press them against the corners already closed. You should have a small bundle with four corners that looks like a handkerchief pulled together at the ends. It isn’t necessary to close all the seams since they will be baked instead of fried.
Place the completed wonton in an oiled muffin cup and continue until all 24 have been formed, and the muffin tins are filled.
Spray the outside of the wonton wrappers with a light coating of oil, this will help them crisp in the oven.
Bake the wonton bundles in the preheated oven, approximately 15 minutes, until the wrappers are crisp and starting to brown and the filling is fully cooked.
The filling should be cooked to at least 165F but will likely reach 200F by the time the wrappers are crisped.
While the wontons are baking make the sauce.
Stir together the Spicy Chili Crisp, soy sauce, rice wine vinegar, scallions, and toasted sesame oil.
Transfer the baked wonton bundles from the muffin tins to a serving tray and serve with the dipping sauce on the side.
*To bake the wonton bundles in an air fryer pre-heat the air fryer to 375F and bake the wontons approximately 12 minutes.
Tip: The dipping sauce can be made up to a day ahead and refrigerated until ready to serve
Recipe and photography courtesy of Veal Discover Delicious and Chef Taffiny Elrod.