Szechwan shrimp dumplings

Yield: 1 servings

Measure Ingredient
1 slice Ginger; peeled
2 \N Green onions; cut into 1inch
\N \N ; lengths
½ cup Water chestnuts; drained
1 large Egg white
1 pounds Medium raw shrimp; shelled and
\N \N ; deveined or 1 pound
\N \N ; ground pork
1 tablespoon Cornstarch
1 tablespoon Light soy sauce
¼ teaspoon Sugar
½ teaspoon Salt
½ teaspoon Chili oil
1 pack Round wonton skins
2 tablespoons Sesame seeds
\N \N Scallion and Cilantro sauce; (recipe below)

Mince ginger, onions and water chestnuts by hand or in food processor: with machine running, drop ingredients through feed tube, process until minced.

In a small bowl beat the egg white until foamy. Process the shrimp or pork in the food processor, adding the egg white and pulsing about 10 times, or until shrimp is finely chopped. Add cornstarch, soy sauce, salt, sugar and chili oil. Pulse 34 times to mix. Set aside.

Line a baking sheet with wax paper and dust lightly with cornstarch. Set aside.

Place a heaping teaspoon of the mixture in center of a wonton skin. Moisten edge of the skin with the water and fold it in half. Pinch edges firmly together to seal it. Moisten ends and pinch them together. Place on prepared baking sheet and cover with a dry kitchen towel. Use up the mixture. Dumplings may be refrigerated for up to an hour, or frozen for a month. Do not thaw before cooking.

In a small skillet over moderately high heat, stir in the sesame seeds until they turn a light golden color about 30 seconds. Set aside.

Bring 45 quarts lightly salted water to a boil. Add dumplings. After they have floated to the surface (approximately 11/2 minutes) cook 30 seconds more. Drain and transfer to a bowl. Pour scallion cilantro sauce over them and toss until well coated. Slide onto a serving dish and garnish with toasted sesame seeds.

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