Shrimp dumpling filling

  (Lillian Chou)

 

Shrimp dumpling filling



Total Time: 20 minutes

Servings: Makes enough filling for 3 dozen dumplings, about 6 servings

Note: Chinese rice wine and fresh water chestnuts are available at most Chinese and Asian markets. When buying fresh water chestnuts, choose firm, clean ones and buy extra. Peel and wash them well, discarding any yellow or brown bits.

1/2 pound peeled and deveined medium shrimp (from about 10 ounces whole tails)

1/4 teaspoon salt

1 tablespoon plus 1 teaspoon Chinese rice wine or dry sherry

1 tablespoon plus 1 teaspoon light soy sauce

1 tablespoon toasted sesame oil

1/2 cup chopped, peeled fresh water chestnuts (from about 5) or jicama

1/4 cup plus 4 teaspoons chopped cilantro leaves and stems

1/4 cup plus 4 teaspoons chopped green onions (white and green parts)

1. Finely chop the shrimp until it is almost reduced to a paste but still has some chunks. Place the chopped shrimp in a medium bowl.

2. Sprinkle over the salt and rice wine and stir well. Add the soy sauce and vigorously stir until mixture is emulsified. Stir in the sesame oil. Stir in the water chestnuts, cilantro and green onion until well combined.

3. Use the filling immediately, or wrap and refrigerate until ready to use, no more than a few hours.

Each serving (with wrappers): 196 calories; 12 grams protein; 27 grams carbohydrates; 1 gram fiber; 4 grams fat; 1 gram saturated fat; 57 mg. cholesterol; 1 gram sugar; 355 mg. sodium.