Leann's shrimp and cilantro dumplings
40 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shrimp; raw |
| 2 | ounces | Cilantro; chopped |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| ¼ | teaspoon | White pepper |
| 1 | teaspoon | Sesame oil |
| 2 | teaspoons | Cornstarch |
| 1 | Egg white | |
| 1 | pounds | Won-ton wrappers |
| Soy sauce | ||
Directions
Devein shrimp and chop fine. Combine shrimp, cilantro, salt, sugar, white pepper, sesame oil, cornstarch and egg white. Trim won ton skind to form circles. Place 1 teaspoon filling in center of circle. Brush egg white along edge. Fold over to form a half circle. OR Dampen the edge with water, fold, and they will seal.
Cooking method:
For potstickers: Heat large nonstick fry pan to high heat. Add 1 tablespoon oil. Turn heat to medium low. Add 10 dumplings. Cook, turning 2-3 times, until both sides are light brown. Add 2 tablespoons water to pan. Cover and cook until water is fully absorbed. Repeat process until all dumplings are cooked.
For dumplings: Drop into boiling water. Don't over crowd. When the water comes back to a boil turn down the heat and simmer for 4-5 minutes. Remove with a slotted spoon.
Be advised that 2 ounces of cilantro ia alot! Make a test dumpling to adjust for your taste.
Serve with soysauce for dipping. Strange as it may seem, even salsa is recommended for dipping.
Recipe by: Newspaper
Posted to recipelu-digest Volume 01 Number 180 by JoAnn <joannr@...> on Oct 29, 1997