Shrimp Dumplings

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A food processor makes quick work of these two-bite dumplings. Assemble them the night before for a fuss-free appetizer. Choose round or square wonton wrappers – the important point is that they're thin.

Servings: 18 pieces

Ingredients:

Nutritional Info
Per serving: about -
cal 139
pro 10 g
total fat 3 g
sat. fat trace
carb 18 g
fibre 1 g
chol 45 mg
sodium 548 mg
% RDI: -
calcium 3%
iron 14%
vit A 3%
vit C 3%
folate 18%

Preparation:

In food processor, pulse together shrimp, egg white, green onions, cornstarch, cooking wine, sesame oil, soy sauce, salt and hot pepper sauce just until combined. Scrape into bowl; fold in water chestnuts and coriander.

Place 3 wonton wrappers on work surface, covering remainder with damp cloth to prevent drying out; brush with water. Place heaping 1 tbsp (15 mL) shrimp mixture on centre of each; gather around filling, crimping edges to make basket and leaving 1-inch (2.5 cm) opening at top.

Holding dumpling on sides, gently squeeze to form waist; tap on counter to flatten bottom. Place 1 edamame bean on top. Repeat with remaining ingredients. (Make-ahead: Transfer to cornstarch-dusted rimmed baking sheet; cover with damp towel and refrigerate for up to 24 hours. Or freeze until firm; layer between waxed paper in airtight container and freeze for up to 2 weeks.)

In wok or steamer, bring water to boil. Line 2 steamer trays with parchment paper or lettuce. Arrange dumplings, without touching, on top. Place steamer trays over wok; cover and steam until dumplings are firm and pink in centre, about 15 minutes.

Dipping Sauce: In small bowl, stir together soy sauce, rice vinegar and hot sauce. Serve with dumplings.


Source

Canadian Living Magazine: September 2007




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