Number of servings :
Type of meal : | Side Dishes | Side Dishes
Special diet :
6 dried Chinese black mushrooms or dried European mushrooms
8 oz (256g) shrimp, shelled, deveined, and minced
2 scallions with tops, thinly sliced
1 clove garlic, minced
1 tbsp (15 mL) minced ginger
1/2 tsp (2 mL) salt
1/4 cup (50 mL) finely chopped, canned water chestnuts
3 tbsp (45 mL) soy sauce
1 tbsp (15 mL) dry sherry
1 tsp (5 mL) dark Oriental sesame oil (optional)
2 tsp (10 mL) cornstarch
32 wonton skins
4 tsp (20 mL) molasses
2 tsp (10 mL) dark brown sugar
1 tbsp (15 mL) lime juice
In a small bowl, cover mushrooms with boiling water and let stand until soft — about 20 minutes. Drain, stem, and finely chop the mushrooms and transfer to a medium-sized bowl. Mix in shrimp, scallions, garlic, ginger, salt, water chestnuts, 1 tablespoon soy sauce, sherry, sesame oil (optional) and cornstarch. Spoon a teaspoon of the mixture onto each wonton skin.
To fold and pleat: place 1 wonton skin on a flat surface; mound filling in the centre. Fold dough diagonally over filling; moisten edges to seal. Using fingertips, press around filling to remove any air pockets. Begin pleating and crimping edges of dough into a rough half-moon shape; place dumplings on wax paper or a flour-dusted baking sheet.
Working in batches if necessary, arrange the dumplings on a lightly oiled steamer rack and lower into a pan of simmering water, making sure bottom of rack does not touch water. Cover and steam just until filling is firm and shrimp are cooked through — 5 to 7 minutes.
In a small bowl, whisk together the remaining 2 tablespoons soy sauce, molasses, brown sugar, and lime juice and serve as a dipping sauce for the dumplings.
Makes 32 dumplings.
Imported on 2011-01-20 16:41:26 — Original ID:532