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CATEGORY CUISINE TAG YIELD
Eggs Chinese Appetizers, Chinese, Shrimp, Dim sum 40 Servings

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

INSTRUCTIONS

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 <joannr@pclink.com>
on Oct 29, 1997

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