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Thai Dumplings with Dipping Sauce

Source of Recipe


LHJ, Recipes 2000






List of Ingredients



• -- Dipping Sauce --
  
• 1 cup water
  
• 1/2 cup sugar
  
• 1/2 cup distilled vinegar
  
• 1/4 cup golden raisins
  
• 1 Tbsp minced garlic
  
• 1-1/2 tsp grated fresh ginger
  
• 1 tsp ground red pepper
  
• 1/2 tsp salt
  
• *
  
• -- Filling --
  
• 1/2 lb. medium shrimp, peeled, deveined and finely chopped
  
• 1/2 lb. lean ground pork
  
• 1/4 cup minced green onions
  
• 2 Tbsp chopped fresh cilantro
  
• 1 Tbsp minced jalapeno chile
  
• 1 large egg white
  
• 1 tsp salt
  
• 1 tsp minced garlic
  
• 1/2 tsp freshly ground pepper
  
• *
  
• 20 egg roll wrappers
  
• 40 fresh cilantro leaves
  






Instructions



1. Make the dipping sauce: Combine all of the dipping sauce ingredients in a saucepan. Bring to a boil; simmer 20 minutes. Puree in a blender.
   
   
2. Make the filling: Combine all of the ingredients for the filling in a medium bowl until blended.
   
   
3. Cut 40 circles from the egg roll wrappers with a 3-inch round biscuit cutter. Keep wrappers and circles covered with plastic wrap. Place 1 heaping teaspoon of the filling in center of each circle; top with 1 cilantro leaf. Bring wrapper up around filling, pleating wrapper firmly, but leaving top open for some filling to show. Gently flatten the bottoms of the dumplings so they stand upright. Place each dumpling on a 3-inch square of waxed paper.
   
   
4. Place wire rack or greased bamboo steamer basket in wok or 10-inch skillet. Add enough water to reach just below rack. Place dumplings on waxed paper, open side up, 1/2 inch apart on rack. (Cover and chill extra dumplings.) Bring water to boil. Cover; steam 15 minutes for each batch, adding more boiling water if necessary.
   
   Serve warm with Dipping Sauce.
   
   Makes 40 dumplings.
   
   






Final Comments


Per Dumpling with 1 Teaspoon Sauce: 70 calories, 2 g total fat, 0.5 g saturated fat, 12 mg cholesterol, 163 mg sodium, 11 g carbohydrates, 3 g protein.