Recipe - Leanns Shrimp And Cilantro Dumplings

1 pound Shrimp; raw
2 ounce Cilantro; chopped
One half teaspoon Salt
1 teaspoon Sugar
One fourth teaspoon White pepper
1 teaspoon Sesame oil
2 teaspoon Cornstarch
1 Egg white
1 pound Wonton wrappers
Soy sauce

Devein shrimp and chop fine. Combine shrimp, cilantro, salt, sugar, white
pepper, sesame oil, cornstarch and egg white. Trim won ton skind to form
circles. Place 1 teaspoon filling in center of circle. Brush egg white
along edge. Fold over to form a half circle. OR Dampen the edge with water,
fold, and they will seal.

Cooking method:

For potstickers: Heat large nonstick fry pan to high heat. Add 1 tablespoon
oil. Turn heat to medium low. Add 10 dumplings. Cook, turning 23 times,
until both sides are light brown. Add 2 tablespoons water to pan. Cover and
cook until water is fully absorbed. Repeat process until all dumplings are
cooked.

For dumplings: Drop into boiling water. Don't over crowd. When the water
comes back to a boil turn down the heat and simmer for 45 minutes. Remove
with a slotted spoon.

Be advised that 2 ounces of cilantro ia alot! Make a test dumpling to
adjust for your taste.

Serve with soysauce for dipping. Strange as it may seem, even salsa is
recommended for dipping.

Recipe by: Newspaper

Posted to recipeludigest Volume 01 Number 180 by JoAnn joannr@pclink.com
on Oct 29, 1997