Steamed Shrimp Dumplings with Dipping Sauce

Friday night, a group of us went out since Scott T was in town from Germany. I decided to have a pregame here with some food of course :) This was my first attempt at steamed shrimp dumplings/potstickers...but they turned out well!

Dumplings:

1/2 pound shrimp (peeled and deveined works best)

1/2 cup drained canned water chestnuts


2 scallions


1 large egg white


1 tablespoon grated peeled fresh gingerroot


3 tablespoons soy sauce


14 won ton wrappers, thawed if frozen (I found them in the produce section, refrigerated)


1/2 teaspoon sugar

In a food processor purée 3 shrimp. Rinse and drain water chestnuts. Finely chop water chestnuts and remaining shrimp. Finely chop scallion greens, reserving white parts for another use. Lightly beat egg white and put 1 tablespoon in a bowl. Stir in puréed and chopped shrimp, water chestnuts, about two thirds each of scallion greens and gingerroot, and 1 tablespoon soy sauce. Put 7 won ton wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water. Mound about 1 tablespoon filling in center of each wrapper. Fold each wrapper over filling to form a triangle. Press down around filling to force out excess air and seal edges well. Make additional dumplings with remaining wrappers and filling in same manner.  I used a bamboo steamer, which I just placed over a pot of boiling water. It took about 5 minutes for each batch of dumplings. Serve with dipping sauce (recipe below).

Dipping Sauce:
In a small bowl stir together sugar and remaining scallion greens, gingerroot, and soy sauce to make dipping sauce.