| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chinese | Appetizers, Chinese, Dim sum, Shrimp | 40 | Servings |
INGREDIENTS
| 1 | lb | Shrimp, raw |
| 2 | oz | Cilantro, chopped |
| 1/2 | t | Salt |
| 1 | t | Sugar |
| 1/4 | t | White pepper |
| 1 | t | Sesame oil |
| 2 | t | 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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