1 lb. peeled and deveined medium shrimp, washed and dried 2 T. minced fine carrot 2 T. minced fine green onion 1 tsp. minced fresh ginger 2 T. oyster sauce ¼ tsp. sesame oil
1 C. soy sauce 1 oz. white vinegar ½ tsp. chili paste 1 oz. sugar ½ tsp. minced fresh ginger Sesame oil to taste 1 C. water 1 T. cilantro leaves
Take ½ lb. of shrimp and mince fine in a food processor. Take the other ½ lb. and dice small. Combine rest of ingredients. With a small spoon, place about ½ oz. of mixture into wonton wrapper. Moisten outside edge. Fold corner to corner (opposite and seal). Top should look like cross. Place on a plate covered in refrigerator until ready to serve. Combine sauce ingredients and mix very well. Prepare garnishes.
Fill soup pot with water. Bring water to a boil, then down to slight boil. Line bottom of Chinese steamer with light coat of vegetable oil or non-stick spray. Place dumplings in steamer. Cover and steam 7-10 minutes. Dumplings should be firm with internal temperature of 160 degrees. Serve in steamer or on plate. Place 2 oz. of sauce in small bowl for dipping.
Executive Chef Ian Salavon
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