Shrimp shiu mai (open face dumplings)

Yield: 30 Dumplings

Measure Ingredient
30 \N Won Ton Skins
1 pounds Uncooked Shrimp, Shelled, Deveined & Minced
½ cup Carrot, Slivered
1 \N Green Onion, Minced Fine
8 \N Water Chestnuts, Minced Fine
1 tablespoon Light Soy Sauce
1 \N Egg White, Lightly Beaten
3 teaspoons Cornstarch
1 teaspoon Dry Sherry
1 teaspoon Sesame Oil
½ teaspoon Fresh Ginger, Minced Fine
½ teaspoon Salt
¼ teaspoon Pepper, Ground
¼ teaspoon Sugar
\N \N Cornstarch
\N \N Soy Sauce
\N \N Hot Chili Oil
\N \N Vinegar
\N \N Hot Chinese Mustard

Make a 3" round indentation on each won ton skin using a jar, beverage glass or can. Use the indentations as a guide to cut the won ton skins into circles (use scissors to actually cut the skins) - cut several skins at a time, don't worry about ragged edges. Combine all the remaining MEASURED ingredients in a large bowl. Blend thoroughly. Dust a length of waxed paper with cornstarch. Moisten one won ton wrapper with water. Place 2 level teaspoons of the filling in the center. Draw the edges of the won ton skin up around the filling. Set the dumpling in the hollow between your thumb and index finger. Gently squeeze the dumpling while while pressing on both the top and bottom at the same time. Pleat the top edge to form a narrow column with some filling showing at the top. Set the dumpling on the cornstarch covered paper. Cover with a dry kitchen towel. Repeat with the remaining dumplings. Bring water to a rapid boil in the steamer. Arrange the dumplings on a layer of aluminum foil. Transfer to the steamer tray.

Cover. Steam until the shrimp has lost its raw color in the center (about 8 minutes). Serve immediately with the soy sauce, hot chili oil, vinegar and hot Chinese mustard.

Posted to by Joel.Ehrlich@... (Joel Ehrlich) on 1993, .

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