1 pound peeled and deveined medium shrimp,
washed and dried
2 tablespoons minced fine carrot
2 tablespoons minced fine
1 teaspoon minced fresh ginger
2 tablespoons oyster sauce
teaspoon sesame oil
1 package wonton wrappers
1 cup soy sauce
1 ounce white vinegar
1 ounce granulated sugar
1/2 teaspoon minced fresh ginger
oil to taste
1 cup water
1 tablespoon cilantro leaves
Take 1/2 pound of the shrimp and mince fine in a food processor. Take the other
1/2 pound and small dice.
Combine remaining ingredients. With a small spoon, place approximately 1/2 ounce
of the mixture into the skin. Moisten the outside edge. Fold corner to corner (opposite)
and seal. The top should look like a cross. Place on a plate covered in refrigerator
until ready to serve.
Combine sauce ingredients and mix very well. Prepare garnishes.
For service: Have a soup pot filled with water. Bring to a boil, then down
to a slight boil. Line the bottom of a Chinese steamer with a light coat of vegetable
oil or a nonstick spray. Place dumplings in steamer. Cover and steam for 7 to 10
minutes. Dumplings should be firm with an internal temperature of 160 degrees F.
Either serve in steamer or remove to serving plate. Place 2 ounces of sauce in
a small dish or bowl.