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LOCATION: Recipes >> Asian >> Shrimp Dumplings 01

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4 large dried mushrooms, such as tree ear or shiitake
3 green onions, quartered crosswise
1/2 clove garlic
8 oz shrimp, shelled and deveined
6 oz ground turkey
2 teaspoons soy sauce
1 teaspoon dark sesame oil
3 dashes of 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

2 tablespoons reduced sodium soy sauce or regular
2 teaspoon 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

Coat a steamer basket with the nonstick cooking spray and set aside.
In a small saucepan, soak the mushrooms in boiling water to cover
for 15 minutes, then drain. Remove and discard the stems, cut the
caps into quarters. In a good 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.

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 bowling water, cover and steam for 15 minutes.
Meanwhile prepare the dipping sauce. In a small bowl, whisk together
the soy sauce, vinegar, honey, oil and ginger. Serve the dumplings
hot with the dipping sauce. Makes 24 dumplings.

Note: Did not feel like going out for wrappers I substituted alum
foil for wrappers. 4 inch square. Did not spray the basket. Added
2 beaten eggs to filling. After steaming, carefully unfolded 6
dumplings onto each of 4 individual plates .Made double the amount
of sauce and dabbed it on on the dumplings instead of dipping.


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