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Shrimp and Parsley Wontons with Soy-Vinegar Sauce

Ming Tsai kicks off season 7 of Simply Ming with this flavoursome recipe.


  • 1 pound small Contessa shrimp, prepped and rough chopped

  • 1/2 cup minced parsley

  • Zest of 1 lemon

  • 1 tablespoon sesame oil

  • 1 egg

  • Kosher salt and freshly ground black pepper to taste

  • Thin whole wheat wonton wrappers

  • 2 parts Wanjashan naturally brewed rice vinegar

  • 1 part Wanjashan organic tamari

  • 1 small finger ginger, peeled and julienned

  • 2 tablespoons sliced scallions for garnish


  • 1.

    In a large bowl, combine shrimp, parsley, lemon zest, sesame oil and egg. Season and combine well. Test flavor by sautéing small portion.

  • 2.

    Form wontons: Place 1 wonton skin on a flat work surface with corner nearest you. Place about 1/2 tablespoon filling in center of skin, fold the bottom half over the top half to create a triangle. Bring the left and right sides under the dumpling, pinch together to seal. Repeat with remaining skins and filling.

  • 3.

    Meanwhile, boil water in a stockpot; Add wontons and boil wontons until filling is cooked through, then remove and place in individual bowls, about 2 dumplings per bowl. Meanwhile, make sauce of naturally brewed rice vinegar, tamari, ginger and scallions.

  • 4.

    Ladle on top and serve.

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