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Pan-fried Shrimp Dumplings

Dim Sum and Other Snack Foods

Pan-fried Shrimp Dumplings
3/4 pound peeled, veins removed and chopped shrimp
4 scallions, white part only, minced fine
4 cloves garlic. Minced fine
3 slices fresh ginger, minced fine
2 Tablespoons thin soy sauce
1 Tablespoon rice wine
1 teaspoon chili oil
42 round dumpling wrappers
2 Tablespoons corn oil
dipping sauce, optional
1. Mix minced shrimp, scallions, garlic, ginger, soy sauce, rice wine, and chili oil.
2. On each dumpling wrapper, put one teaspoon shrimp mixture. Wet edges and fold in half pressing the edges together pushing any air out before sealing them in this manner.
3. Put one tablespoon of the corn oil and a quarter cup of water in a large non-stick skillet, then place half of the filled dumplings around the outside of the pan. Be sure that they do not touching each other. Cover and cook over medium heat for ten minutes until they puff up and are light brown on the bottom. Serve or put them on a warmed plate and cover until served. Repeat the entire process using the other tablespoon of oil and a quarter cup of water.

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