Shrimp Dumplings

1. 1

   Peel shrimp and, if desired, devein.

2. 2

   In a food processor puree 3 shrimp.

3. 3

   Rinse and drain water chestnuts.

4. 4

   Finely chop water chestnuts and remaining shrimp.

5. 5

   Finely chop scallion greens, reserving white parts for another use.

6. 6

   Lightly beat egg white and put 1 tablespoon in a bowl.

7. 7

   Stir in pureed and chopped shrimp, water chestnuts, about two thirds each of scallion greens and gingerroot, and 1 tablespoon soy sauce.

8. 8

   Put 7 won ton wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water.

9. 9

   Mound about 1 tablespoon filling in center of each wrapper.

10. 10

    Fold each wrapper over filling to form a triangle.

11. 11

    Press down around filling to force out excess air and seal edges well.

12. 12

    Make additional dumplings with remaining wrappers and filling in same manner.

13. 13

    In a small bowl stir together sugar and remaining scallion greens, gingerroot, and soy sauce to make dipping sauce.

14. 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.

15. 15

    Add boiling-hot water to skillet and cook, covered, 5 minutes.

16. 16

    Serve dumplings with sauce.

* Per serving · 4 servings · Values may vary.