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1.
Lightly dust a baking sheet with cornstarch;
set aside. Spray a bamboo steamer with nonstick
spray; set aside.
2. Place the shrimp in a food processor
fitted with a chopping blade. Pulse the
machine on and off until the shrimp are
chopped into a rough paste. Transfer them
to a medium mixing bowl.
3. Using a rubber spatula, stir the soy
protein powder, water chestnuts, scallions,
ginger, soy sauce, sesame oil, and chili
paste into the shrimp until well blended.
4. Place one teaspoonful of the shrimp mixture
into the center of one wonton wrapper. Moisten
the top edges of the wrapper with water
and fold the bottom edge up to cover the
filling, sealing it against the moistened
top edge of the wrapper. Press with your
fingers to make sure the seam is sealed
tightly.
5.
Place the dumpling on the baking sheet and
repeat with the remaining ingredients. Cover
with plastic wrap and refrigerate until
needed. The dumplings may be prepared up
to 6 hours ahead of time.
6 . Place the dumplings 1-inch apart in
a vegetable steamer or bamboo steamer set
over simmering water. Cover and steam for
10 minutes. Serve hot with the dipping sauce
on the side.
Dipping
Sauce
Makes
about 1/3 cup
1/4 cup soy sauce
4 teaspoons rice wine vinegar
1 teaspoon sugar
1/2 teaspoon sesame oil
Combine the ingredients
in a small bowl and stir until the sugar
dissolves.
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