Shrimp Dumplings steamed wontons filled with a combination of shrimp, carrot and onion, served with a soy-based dipping sauce.
- 1 lb peeled and deveined medium shrimp, washed and dried
- 2 tablespoons finely minced carrot
- 2 tablespoons finely minced green onion
- 1 teaspoon minced fresh ginger
- 2 tablespoons oyster sauce
- 1/4 teaspoon sesame oil
- 1 package wonton wrappers
- 1 cup soy sauce
- 1 oz white vinegar
- 1/2 teaspoon chili paste
- 1 oz sugar
- 1/2 teaspoon minced fresh ginger sesame oil, to taste
- 1 cup water
- 1 tablespoon cilantro leaves
1. Prepare sauce: Combine all sauce ingredients in bowl; whisk well to combine; cover; refrigerate.
2. Place ½ lb. shrimp in food processor and mince fine; transfer to bowl; set aside.
3. Dice remaining shrimp small; add to bowl. Add remaining filling ingredients; mix well.
4. Fill wontons with a small amount of filling; moisten outside edge; fold corner to corner; seal. Place on plate, cover and refrigerate until ready to cook.
5. When ready to cook, fill saucepan with water; bring to rolling boil; reduce heat; water should be at a slight boil.
6. Line bottom of Chinese steamer with light coating of vegetable oil or non-stick cooking spray. Place dumplings in steamer. Cover and steam 7 to 10 minutes. Dumplings should be firm. If using a cooking thermometer, dumplings should be 160 degrees F.
7. Transfer to serving dish with dipping sauce.