Shrimp Dumplings Recipe
Ingredients
Nonstick cooking spray
4 large dried mushrooms, such as tree ear or shiitake
3 green onions, quartered crosswise
1/2 clove garlic
8 ounces shrimp, shelled and deveined
6 ounces ground turkey
2 teaspoons reduced-sodium soy sauce
1 teaspoon dark sesame oil
3 dashes hot red pepper sauce
6 egg roll wrappers (each 6 inches square), each cut into 4 squares, or 24 wonton skins (each 2 1/2 inches square)
For the dipping sauce:
2 tablespoons reduced-sodium soy sauce
2 teaspoons rice wine vinegar
1/2 teaspoon honey
1/2 teaspoon dark sesame oil
1/2 teaspoon minced fresh ginger or 1/8 teaspoon ground ginger
Directions
1 Coat a steamer basket with the nonstick cooking spray and set aside.
In a small saucepan, soak the mushrooms in boiling waterto coverfor 1 5 minutes, then drain.
Remove and discard the stems; cut the caps into quarters.
2 In a food processor, combine the mushroom caps, green onions, and garlic and whirl until coarsely chopped.
Add the shrimp and whirl until finely chopped.
Transfer to a medium-size bowl and stir in the ground turkey, soy sauce, oil, and red pepper sauce.
3 Place 1 tablespoon of the shrimp mixture in the center of each wrapper square.
Dampen the edges with water, then fold up the sides around the filling, pleating the edges.
Place in the steamer basket, leaving 1/2 inch of space between the dumplings for the steam to circulate.
Set over boiling water, cover, and steam for 1 5 minutes.
4 Meanwhile, preparethedippingsauce.
Inasmall bowl, whisk together the soy sauce, vinegar, honey, oil, and ginger.
In a small saucepan, soak the mushrooms in boiling waterto coverfor 1 5 minutes, then drain.
Remove and discard the stems; cut the caps into quarters.
2 In a food processor, combine the mushroom caps, green onions, and garlic and whirl until coarsely chopped.
Add the shrimp and whirl until finely chopped.
Transfer to a medium-size bowl and stir in the ground turkey, soy sauce, oil, and red pepper sauce.
3 Place 1 tablespoon of the shrimp mixture in the center of each wrapper square.
Dampen the edges with water, then fold up the sides around the filling, pleating the edges.
Place in the steamer basket, leaving 1/2 inch of space between the dumplings for the steam to circulate.
Set over boiling water, cover, and steam for 1 5 minutes.
4 Meanwhile, preparethedippingsauce.
Inasmall bowl, whisk together the soy sauce, vinegar, honey, oil, and ginger.
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