

Ingredients
Dumpling Filling:
- 4 egg whites
- 280g Laura Chenel goat cheese log
- 32g snow peas, julienned
- 7 shiso leaves, chiffonade
- 80g imitation crab meat, shredded
Sweet and Sour Dumpling Sauce:
- 56g rice vinegar
- 56g cup white sugar
- 56g fish sauce
- 56g ketchup
Dumpling Assembly:
- 20 square wonton wrappers
- 20 small shrimp, peeled and deveined
- Canola oil or neutral oil, for frying
Shiso Seafood Rangoon
Serves:
20 rangoons

Recipe courtesy of Chef LUCAS SIN, Executive Chef / Owner - Junzi Kitchen
Ingredients
Dumpling Filling:
- 4 egg whites
- 280g Laura Chenel goat cheese log
- 32g snow peas, julienned
- 7 shiso leaves, chiffonade
- 80g imitation crab meat, shredded
Sweet and Sour Dumpling Sauce:
- 56g rice vinegar
- 56g cup white sugar
- 56g fish sauce
- 56g ketchup
Dumpling Assembly:
- 20 square wonton wrappers
- 20 small shrimp, peeled and deveined
- Canola oil or neutral oil, for frying
Instructions
- First, prepare the dumpling filling (recipe follows).
- Next, prepare the sweet and sour dumpling sauce (recipe follows).
- Once the sauce and dumpling filling have been prepared, begin assembly on the rangoons.
- On a clean work surface, lay a wonton skin flat. In the center of the wrapper, place a shrimp, curled up.
- Place 25g of filling in the center of the dumpling, on top of the shrimp. Using your finger, lightly brush the edges of the wrapper with water. Fold into a crab rangoon shape. Continue on until all 20 dumplings have been folded.
- Once the dumplings have been folded, fill a rondeau or a wok halfway with frying oil and heat until the oil reaches 350ºF.
- Gently slide the dumplings into the oil. If any dumplings burst, remove immediately and discard. Fry, in batches until golden brown. Remove and allow the dumplings to cool slightly on a paper towel or a wire rack.
- Serve warm with sweet and sour sauce on the side and an optional shiso leaf for garnish.
Dumpling Filling Preparation:
- In a metal bowl, whip egg whites until soft peaks form. Gently fold in Laura Chenel goat cheese.
- In a separate bowl, combine julienned snow peas, shiso chiffonade, and shredded imitation crab.
- Fold the crab mixture into the goat cheese mixture and mix gently until combined.
- Season with salt to taste and set aside.
Sweet and Sour Dumpling Sauce Preparation:
- In a saucepan, combine rice vinegar and white sugar. Turn heat to high and bring the mixture to a boil. Continue boiling until the sauce is reduced to desired consistency, about 5 minutes.
- Reduce heat and stir in the fish sauce and ketchup.
- Bring to a boil once more and immediately turn off heat. Let cool.