| 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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