In large skillet or a wok heat the vegetable oil until hot. Add the shrimp, onion, carrot, cabbage and mushrooms and quickly stir fry while combining the ingredients. Add the pepper flakes, sesame oil, soy sauce, vinegar and sugar, adjust the seasoning and pour out onto a cookie sheet to cool. When the mixture is cool begin making the dumplings by laying out one wonton, brush the edge with water , put 1 teaspoon of the filling into the middle and fold the edges over on the diagonal to form a packet. Trim the edges to eliminate the square corners. Dust the finished dumplings with a light coating of cornstarch to prevent sticking before cooking. Refrigerate until ready to cook. To cook the finished dumplings, bring water to a boil in a large skillet in which a steamer basket may be nestled. When the water is boiling, insert the basket with the dumplings and steam for 6 minu tes or until fully cooked. The dough will change color and texture when cooked. Serve with sweet mustard dip.
I served these on a bed of steamed vegetables with a tangy Asian dipping sauce.
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|Serving Size: 1 Serving (101g)|
|Recipe Makes: 12|
|Calories from Fat: 41 (22%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 30.9mg||10 %|
|Sodium 363.9mg||13 %|
|Potassium 124.6mg||3 %|
|Total Carbohydrate 28.3g||8 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 27.1g|
|Protein 7.1g||10 %|
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Calories per serving: 184
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