Tasty shrimp-filled dumplings look like brains after they've been boiled and drained. If you don't overload the wonton wrappers, they're much easier to pinch closed. Serve hot or cold.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2012
MethodCocktail Sauce: In small bowl, combine ketchup, horseradish, lemon juice, Worcestershire sauce, and hot pepper sauce (if using). (Make-ahead: Cover and refrigerate for up to 24 hours.)
In food processor, finely chop together shallot, chives, dill, garlic, salt and pepper. Add shrimp; pulse until coarsely chopped.
Wet edges of 1 side of wonton wrapper with water. Place heaping 1 tsp filling in centre. Bring wrapper up and around filling; gather edges and pinch together to seal and make pouch. Repeat with remaining wrappers and filling. (Make-ahead: Cover with damp towel and overwrap with plastic wrap; refrigerate for up to 2 hours.)
In large pot of boiling water, cook dumplings until floating on surface, about 3 minutes; drain well. Serve with cocktail sauce.
Nutritional facts Per piece with 1 tsp sauce: about
- Sodium 101 mg
- Sugars 1 g
- Protein 3 g
- Calories 38.0
- Potassium 42 mg
- Cholesterol 15 mg
- Total carbohydrate 6 g
- Iron 4.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 2.0