|½ pounds||Fresh lump crabmeat; picked over|
|1 pounds||Small shrimp; peeled, deveined,|
|And coarsely chopped|
|2 tablespoons||Finely-chopped fresh lemongrass|
|½ cup||Chopped scallions|
|3 tablespoons||Chopped fresh cilantro|
|1 teaspoon||Freshly-ground black pepper|
|1 pack||Round wonton wrappers|
Combine all ingredients except wrappers in a large bowl. Lightly dust a baking sheet with cornstarch. Place a wonton wrapper in palm of one hand, and brush edges very lightly with egg white. Place 1 tablespoon of filling in center, and press it down with your thumb while gathering wrapper around it. Gently squeeze to form a little "waist." Set wontons aside on baking sheet until ready to cook, and cover with plastic wrap. Brush the bottom of a steamer basket with oil or line with lettuce or cabbage leaves. Set steamer in a wok, and add water to within 1 inch of the bottom of steamer.
Bring to a boil, and place dumplings in steamer; cover, and cook for 15 minutes. Serve immediately. Makes 40.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "40 dumplings" Per serving: 703 Calories (kcal); 10g Total Fat; (13% calories from fat); 134g Protein; 9g Carbohydrate; 867mg Cholesterol; 3478mg Sodium Food Exchanges: 0 Grain(Starch); 18 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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