Shrimp WonTon Dumplings
Sauce
1/2 c water
1/4 c soy sauce
2 T sugar or sweetener
1 T rice vinegar
1T chopped green onion (green part only)
1/2 t minced ginger
1/2 t chili oil
Filling
1/2 pound raw shrimp (peeled and deveined)
1 T finely minced carrot
1 T finely minced green onion
1/2 t minced fresh ginger
1/2 t minced fresh garlic
1/4 t salt
1/4 t sugar or sweetener
8 wonton wrappers
1 egg, beaten
Mix sauce ingredients in a pan on the stove and heat through. Remove from heat and set it aside to cool.
Make shrimp filling by placing the shrimp in a food processor and pulsing a few times until as smooth as you prefer. Add carrot, green onion, ginger, garlic, salt, and sugar; pulse just to blend.
Place a spoonful of filling onto the center of each wonton wrapper. Brush beaten egg on the edges. Bring two opposite corners up to meet in the middle; press together over the filling. Bring the other two opposite corners up and pinch all the edges together making a square package with sealed edges. Repeat with the remaining ingredients and let the dumplings sit for about ten minutes in the refrigerator so the edges seal nicely.
Fill a pan with water and bring to just under a boil. Use a steamer basket if you have one. When it starts to simmer drop in the dumplings and steam them for 15 minutes. Eat them soft steamed or quickly fry the steamed dumplings in a pan with hot oil under crisp. Serve with the dipping sauce.
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