| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Michael’s p, Appetizers, Fish and se, Vegetables |
12 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1/2 |
lb |
Raw shrimp, peeled and deveined, chopped roughly |
| 1/2 |
c |
Chopped white onion |
| 1 |
lg |
Carrot, chopped fine |
| 1 |
c |
Chopped green cabbage |
| 1/2 |
c |
Shiitake mushroom caps, chopped |
| 1/2 |
ts |
Dry chili pepper flakes |
| 2 |
tb |
Sesame oil |
| 1/4 |
c |
Low sodium soy sauce |
| 3 |
tb |
Rice wine vinegar |
| 3 |
tb |
Sugar |
|
|
Salt and pepper to taste |
| 1 |
pk |
Wonton wrappers, preferably round |
INSTRUCTIONS
In large skillet or a wok heat the vegetable oil until hot. Add the shrimp,
onion, carrot, cabbage and mushrooms and quickly stir fry while combining
the ingredients. Add the pepper flakes, sesame oi l, soy sauce, vinegar and
sugar, adjust the seasoning and pour out onto a cookie sheet to cool. When
the mixture is cool begin making the dumplings by laying out one wonton,
brush the edge with water , put 1 teaspoon of the filling into the middle
and fold the edge over on the diagonal to from a packet. Trim the edges to
eliminate the square corners. Dust the finished dumplings with a light
coati ng of cornstarch to prevent sticking before cooking. Refrigerate
until ready to cook.
To cook the finished dumplings, bring water to a boil in a large skillet in
which a steamer basket may be nestled. When the water is boiling, insert
the basket with the dumplings and steam for 6 minu tes or until fully
cooked. The dough will change color and texture when cooked. Serve with
sweet mustard dip.
Recipe by: Michael Lomonaco
Posted to MC-Recipe Digest V1 #505 by "Master Harper Gaellon"
<gaellon@inch.com> on Mar 8, 1997.
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