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Name: Leanns Shrimp and Cilantro Dumplings
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 40
Cuisine: Chinese
Ingredients: 1 lb Shrimp; raw; 1 lb Won-ton wrappers; 2 oz Cilantro; chopped; 1/2 ts Salt; 1/4 ts White pepper; 1 ts Sugar; 1 Egg white; Soy sauce; 2 ts Cornstarch; 1 ts Sesame oil

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INGREDIENTS

1 lb Shrimp; raw
1 lb Won-ton wrappers
2 oz Cilantro; chopped
1/2 ts Salt
1/4 ts White pepper
1 ts Sugar
1 Egg white
Soy sauce
2 ts Cornstarch
1 ts Sesame oil

INSTRUCTIONS

Devein shrimp and chop fine. Combine shrimp, cilantro, salt, sugar, white pepper, sesame oil, cornstarch and egg white. Trim won ton skind to form circles. Place 1 teaspoon filling in center of circle. Brush egg white along edge. Fold over to form a half circle. OR Dampen the edge with water, fold, and they will seal. Cooking method: For potstickers: Heat large nonstick fry pan to high heat. Add 1 tablespoon oil. Turn heat to medium low. Add 10 dumplings. Cook, turning 2-3 times, until both sides are light brown. Add 2 tablespoons water to pan. Cover and cook until water is fully absorbed. Repeat process until all dumplings are cooked. For dumplings: Drop into boiling water. Dont over crowd. When the water comes back to a boil turn down the heat and simmer for 4-5 minutes. Remove with a slotted spoon. Be advised that 2 ounces of cilantro ia alot! Make a test dumpling to adjust for your taste. Serve with soysauce for dipping. Strange as it may seem, even salsa is recommended for dipping. Recipe by: Newspaper Posted to recipelu-digest Volume 01 Number 180 by JoAnn on Oct 29, 1997

NOTES

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Leanns Shrimp and Cilantro Dumplings

1 lb Shrimp; raw
1 lb Won-ton wrappers
2 oz Cilantro; chopped
1/2 ts Salt
1/4 ts White pepper
1 ts Sugar
1 Egg white
 Soy sauce
2 ts Cornstarch
1 ts Sesame oil

Devein shrimp and chop fine. Combine shrimp, cilantro, salt, sugar, white  pepper, sesame oil, cornstarch and egg white. Trim won ton skind to form  circles. Place 1 teaspoon filling in center of circle. Brush egg white  along edge. Fold over to form a half circle. OR Dampen the edge with water,  fold, and they will seal.    Cooking method:    For potstickers: Heat large nonstick fry pan to high heat. Add 1 tablespoon  oil. Turn heat to medium low. Add 10 dumplings. Cook, turning 2-3 times,  until both sides are light brown. Add 2 tablespoons water to pan. Cover and  cook until water is fully absorbed. Repeat process until all dumplings are  cooked.    For dumplings: Drop into boiling water. Dont over crowd. When the water  comes back to a boil turn down the heat and simmer for 4-5 minutes. Remove  with a slotted spoon.    Be advised that 2 ounces of cilantro ia alot! Make a test dumpling to  adjust for your taste.    Serve with soysauce for dipping. Strange as it may seem, even salsa is  recommended for dipping.    Recipe by: Newspaper    Posted to recipelu-digest Volume 01 Number 180 by JoAnn <joannr@pclink.com>  on Oct 29, 1997

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Nutrition

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Serving Size: 1 Serving (25g)
Recipe Makes: 40 Servings

Calories: 36
Calories from Fat: 3 (8%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 1mg		0 %
Sodium 66.3mg		2 %
Potassium 11.6mg		0 %
Total Carbohydrate 7g		2 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 6.8g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 36

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