Shrimp Filled Dumplings
- 1/2 pound medium shrimp peeled, deveined
- 1 large egg white
- 2 tablespoons chopped yellow onions
- 1 tablespoon chopped fresh cilantro leaves
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 teaspoon sesame oil
- 24 wonton wrappers
- Oil for frying
Put the shrimp, egg white, onions, cilantro, salt, cayenne, and sesame oil in a food processor and pulse 2 or 3 times to finely chop. Do not puree. Cover and refrigerate until ready to use. Can be made 1 day ahead and will keep for 2 days. (Makes about 1 1/2 cups)
For the dumplings: Place a spoonful of the shrimp filling in the center of each wonton wrapper. Lightly wet the edges of the wrappers with water. Fold the wrapper over the filling, forming a triangle and seal completely.
Preheat the fryer. Fry the wontons in batches until golden brown, about 2 minutes. Remove and drain on paper towels. Season with salt.
This recipe yields 24 dumplings.