Shrimp Dumplings
This recipe can be prepared in 45 minutes or less.
1/2 pound shrimp (about 8 large)
1/2 cup drained canned water chestnuts
2 scallions
1 large egg white
1 tablespoon grated peeled fresh gingerroot
3 tablespoons soy sauce
14 won ton wrappers, thawed if frozen
1/2 teaspoon sugar
2 tablespoons vegetable oil
3/4 cup boiling-hot water
Peel shrimp and, if desired, devein. In a food processor puree 3 shrimp.
Rinse and drain water chestnuts. Finely chop water chestnuts and
remaining shrimp. Finely chop scallion greens, reserving white parts for
another use. Lightly beat egg white and put 1 tablespoon in a bowl. Stir
in pureed and chopped shrimp, water chestnuts, about two thirds each of
scallion greens and gingerroot, and 1 tablespoon soy sauce. Put 7 won
ton wrappers on a 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 a
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 a small bowl stir together sugar and
remaining scallion greens, gingerroot, and soy sauce to make dipping
sauce. In a 12-inch nonstick skillet heat oil over moderately high heat
until hot but not smoking and brown dumplings on both sides, about 3
minutes total. Add boiling-hot water to skillet and cook, covered, 5
minutes. Serve dumplings with sauce.
Serves 2.
Gourmet
http://groups.yahoo.com/group/Recipe_USA_Group/
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/