- 16
- 15 mins
- 25 mins
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
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