I just love a reason to celebrate with my family and friends, don’t you?  Even though we just rang in  New Year a few weeks ago, it’s time to revel again…this time to welcome in the auspicious Year of the Dragon for Chinese New Year!

I can’t tell you exactly how long we have been going to China Gourmet, but the restaurant was started in 1978 by the much loved restauranteur Bing Moy, and it’s now run by his oh-so capable and charming son, Tenley.   It’s still the “go to” place for the BEST Chinese food, prepared to your specifications,  a fact that patrons absolutely love…you don’t want onions, no problem, tofu instead of shrimp, no problem at all.

I think Dana was about 6 months old when she made her first trip.  She even invited Mrs. Moy to one of her birthday parties when she was a little girl.  It’s that kind of place;  families feel comfortable there…young couples on their first date sit along side others celebrating 50 years together.

I recently asked Tenley if he would share a recipe with me so we could all celebrate the Chinese New Year.   He thought that this classic appetizer would be a tasty dish,  simple enough for us all to prepare.  Tenley calls them wontons, I call them savory pillows of perfection.  Either way,  even though Chinese New Year is tomorrow,  January 23rd,  we’re having these as part of our Sunday Supper celebration tonight.

Make it special, make it Sunday.

Homemade Wontons with Spicy Sauce

Yield: 4 - 6 servings

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

A wonderful combination of savory and spicy! Guaranteed to wake up your appetite!


For the Wontons
Large pot of boiling water.
1/3 pound raw shrimp, washed, deveined, tails removed and finely minced.
12 wonton wrappers, defrosted
1/2 teaspoon sesame oil
Dash salt and white pepper
1 egg (for egg wash)

For the Sauce
1/4 cup thin (light) soy sauce
1/4 cup rice vinegar
1 teaspoon garlic, minced
1/2 teaspoon Accent
(Accent is a flavor enhancer used in Asian cooking, it's also known as MSG)
1 or 2 tablespoons (depending of how much heat you like) hot chili oil

2 scallions (green onions), sliced



Fill a large pot with water and bring it to a boil.

Wash the shrimp, remove the tails, devein and finely mince.
To the shrimp, add 1/2 teaspoon sesame oil, dash of salt and white pepper.

Whisk the egg, and brush the wontons lightly on one side. (This is what is going to seal the wontons).
Evenly divide the shrimp mixture onto the middle of the wontons. Fold them to make a triangle. Press the edges together. Let dry for 10 minutes.


In a small bowl, combine the soy sauce, rice vinegar, garlic, Accent, and chili pepper with oil.

Place wontons into boiling water and cook until done (about 4 minutes, when the wontons start to float). Remove with slotted spoon.

Serve immediately with the sauce and scallions (green onions) as a garnish.