Monday, November 20, 2006

Shrimp Dumplings with Asian Pesto

Shrimp Dumplings with Asian Pesto
Adapted from Fast Appetizers

Prep time: 15 minutes
Assembly time: 15-30 minutes
Cooking time: 15 minutes (longest time=getting the water to boil)

Serves 6-12

30 wonton wrappers
2 whole green onions, finely chopped
½ lb raw medium shrimp, peeled and deveined, finely chopped
1 tbsp oyster sauce
2 tbsp sherry
1 tbsp sesame seeds, toasted
¼ cup cornstarch
Asian Pesto:
2 cups spinach leaves, rinsed and dried
¼ cup cilantro/coriander leaves
8 fresh basil leaves
1 large clove garlic, minced
2 tbsp grated ginger
½ tsp grated orange zest
¼ cup orange juice
2 tbsp white wine vinegar
2 tbsp sesame oil
1 tbsp soy sauce
2 tsp Hoisin sauce
½ tsp Asian chili sauce

For filling:

1. Toast the sesame seeds in a dry skillet over high heat for a couple of minutes until they are golden. Set aside.

2. In a medium bowl, combine the green onions, shrimp, oyster sauce and sherry. Mix well.

To make the dumplings:

3. Trim the wonton wrappers to 2 ½” circles. Place them on a flat surface and place 1 tbsp of filling in the center, moisten the edges with water, fold the dumpling in half over the filling. Moisten one end of the dumpling and pinch the ends together forming little caps.

4. Place them on a baking sheet lined with parchment paper and dusted with cornstarch. Refrigerate uncovered until ready to use.

To prepare the pesto:

5. Place all the pesto ingredients in a blender or food processor and puree. Transfer to a bowl and refrigerate until ready to use.
To cook the dumplings:

6. Bring 5 quarts of water to a boil. Add the dumplings and give them a gentle stir. They are ready when they float to the surface. Drain in a colander and transfer to a bowl. Toss with pesto, sprinkle with toasted sesame seeds and serve at once.

Related links:

No comments: