| 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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