Shrimp Dumplings

Directions

1. 1
   Peel shrimp and, if desired, devein.
2. 2
   In a food processor puree 3 shrimp.
3. 3
   Rinse and drain water chestnuts.
4. 4
   Finely chop water chestnuts and remaining shrimp.
5. 5
   Finely chop scallion greens, reserving white parts for another use.
6. 6
   Lightly beat egg white and put 1 tablespoon in a bowl.
7. 7
   Stir in pureed and chopped shrimp, water chestnuts, about two thirds each of scallion greens and gingerroot, and 1 tablespoon soy sauce.
8. 8
   Put 7 won ton wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water.
9. 9
   Mound about 1 tablespoon filling in center of each wrapper.
10. 10
    Fold each wrapper over filling to form a triangle.
11. 11
    Press down around filling to force out excess air and seal edges well.
12. 12
    Make additional dumplings with remaining wrappers and filling in same manner.
13. 13
    In a small bowl stir together sugar and remaining scallion greens, gingerroot, and soy sauce to make dipping sauce.
14. 14
    In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and brown dumplings on both sides, about 3 minutes total.
15. 15
    Add boiling-hot water to skillet and cook, covered, 5 minutes.
16. 16
    Serve dumplings with sauce.