Ingredients:
Non stick spray
4 large Dried mushrooms,
3 each Green onions, quartered
Crosswise
1/2 each Clove garlic
8 oz Shrimp, shelled and deveined
6 oz Ground turkey
2 tsp Soy sauce
1 tsp Dark sesame oil
3 dash Of hot red pepper sauce
6 each Egg roll wrappers,
Each cut into 4 squares
Or
24 each Wonton skins, each 2 1/2
Inches square
DIPPING SAUCE
2 tbsp Reduced sodium soy sauce
2 tsp Rice wine vinegar
1/2 tsp Honey
1/2 tsp Dark sesame oil
1/2 tsp Minced fresh ginger
Or
1/8 tsp Ground ginger
Instructions:
Coat a steamer basket with the nonstick cooking spray and set aside.
In a small saucepan, soak the mushrooms in boiling water to cover for
15 minutes, then drain. Remove and discard the stems, cut the caps
into quarters. In a good processor, combine the mushroom caps, green
onions, and garlic and whirl until coarsely chopped. Add the shrimp
and whirl until finely chopped. Transfer to a medium size bowl and
stir in the ground turkey, soy sauce, oil and red pepper sauce.
Place 1 tablespoon of the shrimp mixture in the center of each wrapper
square. dampen the edges with water, then fold up the sides around the
filling, pleating the edges. Place in the steamer basket, leaving 1/2
inch of space between the dumplings for the steam to circulate. Set
over bowling water, cover and steam for 15 minutes. Meanwhile prepare
the dipping sauce. In a small bowl, whisk together the soy sauce,
vinegar, honey, oil and ginger. Serve the dumplings hot with the
dipping sauce. Makes 24 dumplings.
Note: Did not feel like going out for wrappers I substituted alum
foil for wrappers. 4 inch square. Did not spray the basket. Added 2
beaten eggs to filling. After steaming, carefully unfolded 6
dumplings onto each of 4 indivual plates .Made double the amount of
sauce and dabbed it on on the dumplings instead of dipping.
enjoy, Lei Gui Bronx,NY
Servings: 24
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