Shrimp Pot Stickers (Crab Rangoon Makeover)

By MaryEllen

Ingredients

• Filling
• 4 ounces salad shrimp, thawed (cooked, peeled and deveined--see tips)
• 2 tablespoons Asian chili garlic paste
• 4 ounces reduced-fat cream cheese, softened to room temperature
• 1 tablespoon apricot jam
• 16 (3-inch) wonton wraps
• 1 tablespoon egg whites

Details

Servings 16
Preparation time 15mins
Cooking time 25mins
Adapted from recipes.sparkpeople.com

Preparation

Step 1

Preheat the oven to 325 degrees Fahrenheit.
Prepare a baking sheet with cooking spray.
Pat the shrimp dry with paper towels, then combine with the chili-garlic paste in a small bowl.
Microwave the jam in a small bowl for 20 seconds, then combine with the cream cheese.
Working one at a time, place a wonton wrapper onto a flat work surface.
Spoon 1 teaspoon of cream cheese mixture into the center of the wrap, then top with 1 1/2 teaspoons of shrimp. Moisten the edges with water, then fold all the corners into the center to form a parcel.
Place each dumpling on the prepared baking sheet and brush with the egg white.
Bake for 8-10 minutes, until the dumplings are crispy and golden brown.
Serve warm.

Serving Size: Makes 16 dumplings, 2 dumplings per serving.


Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 108.0

Total Fat: 4.0 g
Cholesterol: 41.3 mg
Sodium: 215.4 mg
Total Carbs: 11.4 g
Dietary Fiber: 0.2 g
Protein: 6.2 g