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1
Peel shrimp and, if desired, devein.
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2
In a food processor puree 3 shrimp.
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3
Rinse and drain water chestnuts.
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4
Finely chop water chestnuts and remaining shrimp.
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5
Finely chop scallion greens, reserving white parts for another use.
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6
Lightly beat egg white and put 1 tablespoon in a bowl.
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7
Stir in pureed and chopped shrimp, water chestnuts, about two thirds each of scallion greens and gingerroot, and 1 tablespoon soy sauce.
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8
Put 7 won ton wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water.
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9
Mound about 1 tablespoon filling in center of each wrapper.
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10
Fold each wrapper over filling to form a triangle.
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11
Press down around filling to force out excess air and seal edges well.
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12
Make additional dumplings with remaining wrappers and filling in same manner.
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13
In a small bowl stir together sugar and remaining scallion greens, gingerroot, and soy sauce to make dipping sauce.
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14
In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and brown dumplings on both sides, about 3 minutes total.
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15
Add boiling-hot water to skillet and cook, covered, 5 minutes.
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16
Serve dumplings with sauce.
