Leann's Shrimp and Cilantro Dumplings

Title:
Leann's Shrimp and Cilantro Dumplings

Yield:
40 Servings

Categories:
Appetizers,
Chinese,
Shrimp,
Dim
sum




Ingredients:





     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


          Soy sauce






 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 


 on Oct 29, 1997