Chinese- Shrimp Dumplings
Source of Recipe
Milwaukee Journal Sentinel Jan. 20/02
List of Ingredients
1/2 pound shrimp (about 8 large)
1/2 cup drained canned water chestnuts
2 green onions
1 large egg white
1 tablespoon grated, peeled fresh ginger
3 tablespoons soy sauce (divided)
14 won ton wrappers, thawed if frozen
1/2 teaspoon sugar
2 tablespoons vegetable oil
3/4 cup boiling water
Recipe
Peel shrimp and, if desired, devein. In food processor, puree 3 shrimp. Rinse and drain water chestnuts. Finely chop water chestnuts and remaining shrimp. Finely chop green tops of onions, reserving white parts for another use.
Lightly beat egg white and put 1 tablespoon in bowl. Stir in pureed and chopped shrimp, water chestnuts, about two-thirds each of onion greens and ginger, and 1 tablespoon of the soy sauce.
Place 7 won ton wrappers on dry surface, keeping remaining wrappers in package, and lightly brush edges with water. Mound about 1 tablespoon filling in center of each wrapper. Fold each wrapper over filling to form triangle. Press down around filling to force out excess air and seal edges well. Make additional dumplings with remaining wrappers and filling in same manner.
In small bowl, stir together sugar and remaining green onion greens, ginger and soy sauce to make dipping sauce.
In 12-inch non-stick skillet, heat oil over medium-high heat until hot but not smoking, and brown dumplings on both sides, about 3 minutes total. Add boiling water to skillet and cook, covered, 5 minutes. Serve dumplings with sauce. Makes 2 servings.
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