- 18 ea. wonton wrappers
- 2 ea. green onions, thinly sliced
- 1 ea. garlic clove, minced
- 1/2 ea. Avocados From Mexico, diced
- 1/2 lb. shrimp, cleaned and diced
- 3/4 c. water
- 1/2 c. green cabbage, thinly sliced
- 2 T. vegetable oil
- 1 T. + 1 t. cornstarch
- 1 T. soy sauce
- 1 t. ginger, grated
- 1 t. chile garlic sauce
- 1/2 t. sesame oil
- Soy sauce to taste
- Combine the avocado, shrimp, green onion, green cabbage, soy sauce, sesame, garlic, ginger, chili garlic sauce and 1 teaspoon cornstarch into a bowl and mix to combine.
- Take 1 teaspoon of filling and place in the center of one wonton wrapper. Mix 1/4 cup water and remaining cornstarch in a little bowl. Dip index finger into water and paint edges of wonton wrapper.
- Fold in half and pinch in center. If using square wontons, take opposing ends and pinch in center and along seams to make an "envelope" style shape. Otherwise, pinch in center of round wonton and pinch and fold 4 pleats into each side. Tap base of dumpling on counter to create a flat bottom. Repeat until all wonton wrappers are filled.
- In a non-stick skillet over medium high heat, warm 1 tablespoon of vegetable oil and place dumplings into the hot pan. Do not overcrowd. Brown on bottom approximately 30 seconds or until golden brown, and then on the sides. Reduce to medium heat if too hot and dumplings are getting too dark.
- Add 1/4 cup of water, raise heat to medium-high if necessary and cover with a lid to steam until water has evaporated. After half the dumplings are pan-fried, add the second tablespoon of oil and repeat the process for the remaining dumplings. Set on paper towel after removing from skillet.
- Serve with soy sauce or the dipping sauce of your choice.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!