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 .
Hi Nee!!!
ReplyDeleteYour dumpling are just gorgeous!!! I keep meaning to buy wontons at the store but when I go shopping with Marion, she distracts me, lol...She's quite a handful in the grocery store! I will put them on my list, again and hopefully I will remember to buy them because as you know, there is no way I will be making my own!
Thank you so much for sharing, Nee. I'm sure your Shrimp Dumplings were a hit at your house!!!
Hi Louise , I love to use wontons , they makes a good toasted snack . The first time I made these dumplings was about three years ago and they tasted good , but was so ragged I said the effort was not worth it , I fed them to my family and they thought they was delicious and my baby asked for more (almost 3 at the time) now I do them often , thanks for stopping by and give Marion some (((HUGS))) :).
DeleteDear Nee, These sound delicious and look wonderful. . Blessings and keep warm! Catherine xo
ReplyDeleteHi Catherine , thanks so much , Blessing to you and please keep warm , thanks for stopping by :)
DeleteDear Nee,
ReplyDeleteAnother incredible dish from your recipe file! Love these little dumplings..They look so yummy. What an easy and delicious dish. Love the combination of the ingredients, shrimp and the mushrooms...Delish!! Thanks for sharing this....
Blessings, Dottie :)
Hi Dottie , The ingredients are very tasty and go well together , I like this dish because you can have your choice of ingredients , and yes it is very easy . Stay tuned I have a vast collection and I do so love to cook . Thanks for stopping by :)
Deletewow, the dumplings are so beautifully pleated! i suck at pleating these! I love eating these dumplings!
ReplyDeleteHi Lena , my first 2/3 times was a total disaster , my older sister told me to use a wooden spoon handle and I practice over the years and yes they are delicious , thanks for stopping by :)
ReplyDeleteThe filling sounds so yummy! And the dumplings are so perfectly shaped!
ReplyDeleteHi Medeja , I use different fillings sometime , but the dumplings comes from lots of practice and the handle of a wooden spoon , thanks for stopping by :)
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