Solar Shrimp Wontons and Fresh Spring Spinach

See those sloppy wontons?  I made them. Oh, yeah. Thought I had the smaller wrappers on hand, but turns out they were the big ones. Now, there's nothing wrong with excess wonton dough, unless, of course, you're an aficionado and demand a ravioli-type fit. I just made the filling bigger and added cooking time. I mean, they're used for egg rolls; right?  For company, I would have made the trek to the store for the right size; for just us, availability and hunger won out.  The spinach is fresh from my garden; but, the tomato is from the neighborhood produce market. Sold as garden-fresh, brought up from Florida, means truck tomato, to me, and they simply do not taste garden fresh. We still have a few months to go before the garden produces the ones I've planted.

 

But, there was fresh lettuce in my garden to line the steamer, so I was committed.

 

 

Used a fat tablespoon for the filling, slopped the edges with water, and gently brought everything together. I like to use tinfoil beneath the wrapper, when I don't have cheesecloth, because it prevents sticking during the construction phase.

 

 

I used a baking rack set on a sheet of tinfoil in my baking pan and covered it with some fresh lettuce as a base for the wontons, adding a cup of water in the bottom for steaming.

I then created a foil cover, sealing top and bottom, and put it in my 275F preheated GSO for forty-five minutes.  The end result was luscious, ugly, wontons and very wilted lettuce.

The shrimp filling was interesting but I think I prefer a different protein. Will have to do it, again, to make sure. I'm not overly fond of seafood and pasta, either, so that may well color my feelings.

Shrimp Filling

20-30 shelled and deveined raw shrimp
1/4 cup shredded carrot
1 teaspoon finely chopped fresh ginger
1 small clove finely chopped garlic
1 Tablespoon finely chopped sweet onion
1/2 teaspoon soy sauce
1/2 teaspoon Chinese spice
1 teaspoon finely chopped basil
8 - 10 Wonton wrappers

I used my food processor for final mincing of the shrimp and other ingredients but shred and chopped the veggies, first. Pulse until everything is blended and looks finely minced.

Place a large tablespoon of mixture on center of wonton wrapper and bring up watered sides to seal. Place on lettuce-leaf bed. Bake for approximately 40 minutes at 275F.

Serve with soy sauce or create your own favorite dipping sauce.