Hunanese Dumplings
Source of Recipe
The Toronto Star
List of Ingredients
DUMPLINGS:
14 g package dried shiitakes
1 carrot, sliced
2 green onions, sliced
1 lb (450 g) shrimp, shelled, deveined
1 egg white
2 tbsp cornstarch
1 tbsp each: soy sauce, dry sherry
1 tsp each: sesame oil, Asian chili paste
1/2 tsp sea salt
2 tbsp cold water
400 g package won ton wrappers (about 55)
SAUCE:
3 tbsp soy sauce
2 tbsp Asian sesame oil
1 tbsp each: hoisin sauce, granulated sugar
2 tsp Asian chili paste
1/2 tsp grated ginger
1 clove garlic, minced or pressed
2 tbsp chopped cilantro
2 green onions, thinly sliced
2 tbsp sesame seeds, toastedRecipe
For dumplings, cover mushrooms with boiling water and soak 20 minutes. Drain.
Add to bowl of food processor, along with carrot and onions. Chop finely. Add shrimp and egg white. Blend 10 seconds. Add 1 tablespoon cornstarch, soy sauce, sherry, sesame oil, chili paste and salt. Blend.
In small bowl, stir together remaining 1 tablespoon cornstarch and cold water.
Lay won ton wrappers on working surface. Place about 1 heaping teaspoon in middle of each wrapper.
For each wrapper, smear cornstarch paste with finger along two edges.
Fold wrapper over filling to form triangle; press to seal edges. Place on non-stick baking sheet.
Bring large pot of salted water to boil over medium-high heat.
Cook dumplings in batches of 10 to 12 until they rise to surface, filling turns pink and dough is cooked, about 5 minutes.
Remove with slotted spoon, draining well, and place on non-stick sheet in single layer. (Dumplings will stick together if they overlap.)
For sauce, stir together ingredients in large bowl.
Add dumplings. Stir gently to coat. Serve at room temperature.
Makes about 55.
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