Little Shrimp Dumplings

These are always popular at a cocktail party. Personally, I could just eat them with a salad for dinner. This is a fun cooking project for a weekend, not nearly as difficult as you would think. You could see I used a fish poacher as a make-shift steamer. Once they are steamed, I like to fry them in a little oil, just on the bottom, to give them a little crunch. Gyoza wrappers are found in the frozen or refrigerator section in your favorite Asian store, and if you don’t have a favorite Asian store, then I suggest that you try this recipe so that you find one.

Little Shrimp Dumplings

1 package Gyoza wrappers

4 ounces raw shrimp, no tails

1 green onion, chopped

1/2 carrot, chopped

1 teaspoon ginger, chopped

1 teaspoon sesame oil

Puree ingredients in food processor, and put a teaspoon full on each wrapper. Brush the edges with water, fold in half, and crimp (similar to the picture, but I know you can do better). Keep wrapping until you run out of filling. Spray steamer basket with nonstick spray, and steam dumplings for 5 minutes. Serve with this dipping sauce:

1 part soy sauce

1 part sweet chili sauce