Shrimp and Cilantro Dumplings|
Leann's Shrimp and Cilantro Dumplings
1 lb Shrimp; raw
2 oz Cilantro; chopped
1/2 ts Salt
1 ts Sugar
1/4 ts White pepper
1 ts Sesame oil
2 ts Cornstarch
1 Egg white
1 lb Won-ton wrappers
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.
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
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
on Oct 29, 1997