Shrimp And Vegetable Steamed Dumplings

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
1/2 lb	227g / 8oz	Raw shrimp - peeled, deveined, and roughly chopped
1/2 cup	31g / 1.1oz	Chopped white onion
1 cup	110g / 3.9oz	Carrot - finely chopped (large)
1 cup	146g / 5.1oz	Chopped green cabbage
1/2 cup	73g / 2.6oz	Chopped shiitake mushroom caps
1/2 teaspoon	2.5ml	Dry chili pepper flakes
2 tablespoons	30ml	Sesame oil
1/4 cup	59ml	Low-sodium soy sauce
3 tablespoons	45ml	Rice wine vinegar
3 tablespoons	45ml	Sugar
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Wonton wrappers, preferably round
		Cornstarch - for dusting
1		Sweet Mustard Dip - see * Note

Recipe Instructions

* Note: See the "Sweet Mustard Dip" recipe which is included in this collection.

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 edge over on the diagonal to from 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 minutes or until fully cooked. The dough will change color and texture when cooked. Serve with Sweet Mustard Dip.

This recipe yields 4 to 6 appetizer servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1A10 broadcast 03-01-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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