Shrimp dumplings

Yield: 24 Dumplings

Measure Ingredient
\N \N Non stick spray
4 larges Dried mushrooms,
3 eaches Green onions, quartered
\N \N Crosswise
½ each Clove garlic
8 ounces Shrimp, shelled and deveined
6 ounces Ground turkey
2 teaspoons Soy sauce
1 teaspoon Dark sesame oil
3 dashes Of hot red pepper sauce
6 eaches Egg roll wrappers,
\N \N Each cut into 4 squares
\N \N Or
24 eaches Wonton skins, each 2 1/2
\N \N Inches square
2 tablespoons Reduced sodium soy sauce
2 teaspoons Rice wine vinegar
½ teaspoon Honey
½ teaspoon Dark sesame oil
½ teaspoon Minced fresh ginger
\N \N Or
⅛ teaspoon Ground ginger


Coat a steamer basket with the nonstick cooking spray and set aside.

In a small saucepan, soak the mushrooms in boiling water to cover for 15 minutes, then drain. Remove and discard the stems, cut the caps into quarters. In a good processor, combine the mushroom caps, green onions, and garlic and whirl until coarsely chopped. Add the shrimp and whirl until finely chopped. Transfer to a medium size bowl and stir in the ground turkey, soy sauce, oil and red pepper sauce.

Place 1 tablespoon of the shrimp mixture in the center of each wrapper square. dampen the edges with water, then fold up the sides around the filling, pleating the edges. Place in the steamer basket, leaving ½ inch of space between the dumplings for the steam to circulate. Set over bowling water, cover and steam for 15 minutes. Meanwhile prepare the dipping sauce. In a small bowl, whisk together the soy sauce, vinegar, honey, oil and ginger. Serve the dumplings hot with the dipping sauce. Makes 24 dumplings.

Note: Did not feel like going out for wrappers I substituted alum foil for wrappers. 4 inch square. Did not spray the basket. Added 2 beaten eggs to filling. After steaming, carefully unfolded 6 dumplings onto each of 4 indivual plates .Made double the amount of sauce and dabbed it on on the dumplings instead of dipping.

enjoy, Lei Gui Bronx,NY

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