Shrimp Dumplings

By smyth77

Ingredients

• Dipping Sauce:
• 8 oz (227 g) raw shrimp, peeled and deveined
• 1 egg white
• 3 green onions, (light green and white parts only), chopped
• 1 tbsp (15 mL) cornstarch
• 1 tbsp (15 mL) Chinese cooking wine, or sherry
• 2 tsp (10 mL) sesame oil
• 2 tsp (10 mL) sodium-reduced soy sauce
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) hot pepper sauce
• 1/4 cup (50 mL) drained canned water chestnuts, finely chopped
• 1/4 cup (50 mL) chopped fresh coriander
• 18 thin wonton wrappers
• 18 thawed shelled edamame beans
• 2 tbsp (25 mL) sodium-reduced soy sauce
• 1 tbsp (15 mL) rice vinegar
• 1/4 tsp (1 mL) hot pepper sauce

Preparation

Step 1

In food processor, pulse together shrimp, egg white, green onions, cornstarch, cooking wine, sesame oil, soy sauce, salt and hot pepper sauce just until combined. Scrape into bowl; fold in water chestnuts and coriander.

Place 3 wonton wrappers on work surface, covering remainder with damp cloth to prevent drying out; brush with water. Place heaping 1 tbsp (15 mL) shrimp mixture on centre of each; gather around filling, crimping edges to make basket and leaving 1-inch (2.5 cm) opening at top.

Holding dumpling on sides, gently squeeze to form waist; tap on counter to flatten bottom. Place 1 edamame bean on top. Repeat with remaining ingredients. (Make-ahead: Transfer to cornstarch-dusted rimmed baking sheet; cover with damp towel and refrigerate for up to 24 hours. Or freeze until firm; layer between waxed paper in airtight container and freeze for up to 2 weeks.)

In wok or steamer, bring water to boil. Line 2 steamer trays with parchment paper or lettuce. Arrange dumplings, without touching, on top. Place steamer trays over wok; cover and steam until dumplings are firm and pink in centre, about 15 minutes.

Dipping Sauce: In small bowl, stir together soy sauce, rice vinegar and hot sauce. Serve with dumplings.