Prep time : 25 minutes Cooking time 7 minutes Makes 32 dumplings
Chinese dumplings or "Peking ravioli" are paper-thin squares of dough wrapped around spicy filling . Steamed and dipped in sauce , they're fat free and guaranteed to please .
6 dried Chinese black mushrooms or dried European mushrooms
8 ounces shrimp , shelled , deveined and minced
2 scallions with tops , thinly sliced
1 garlic clove , minced
1 tablespoon minced ginger
1/2 teaspoon salt
1/4 cup finely chopped , canned water chestnuts
3 tablespoons soy sauce
1 tablespoon dry sherry
1 teaspoon dark Oriental sesame oil (optional)
2 teaspoons cornstarch
32 wonton skins
4 teaspoons molasses
2 teaspoons dark brown sugar
1 tablespoon lime juice
1. In a small bowl , cover mushrooms with boiling water and let stand until soft --- about 20 minutes . Drain , stem , and finely chopped the mushrooms and transfer to a medium-size bowl .
2 . Mix in shrimp , scallions , garlic , ginger , salt , water chestnuts , 1 tablespoon soy sauce , sherry , sesame oil (optional) and cornstarch .
3 . Spoon a teaspoon of the mixture onto each wonton skin . Fold and pleat .
4 . 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 rack does not touch the water . Cover and steam just until filling is firm and shrimp are cooked through --- 5 to 8 minutes .
5 . In a small bowl . whisk together the remaining 2 tablespoons soy sauce , molasses , brown sugar and lime juice and serve ad dipping sauce for the dumplings .