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.
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.