Author: Bijoyeti Ghosh
Yield: 10 servings (serving size: 3 dumplings, 3 carrot slices, and about 2 teaspoons sauce)
- 2 tablespoonsminced red bell pepper
- 2 tablespoonsfish sauce
- 2 tablespoonsrice vinegar
- 2 teaspoonssugar
- 2 teaspoonsgrated peeled fresh ginger
- 2 teaspoonscanola oil
- 1 cupfinely chopped leek (about 1 large)
- 1 tablespoongrated peeled fresh ginger
- 1 tablespoonmirin (sweet rice wine)
- 1/4 teaspoonsalt
- 1/4 teaspoonfreshly ground black pepper
- 3/4 poundlarge shrimp, peeled, deveined, and chopped
- 30wonton wrappers
- 30(1/4-inch-thick) slices carrot (about 3 large carrots)
- To prepare sauce, combine the first 5 ingredients.
- To prepare dumplings, heat oil in a medium nonstick skillet over medium-high heat. Add leek and 1 tablespoon ginger; sauté 3 minutes. Remove from heat. Combine leek mixture, mirin, salt, black pepper, and shrimp, stirring well.
- Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 tablespoon shrimp mixture into center of each wrapper. Moisten edges of wrapper with water; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal.
- Add water to a wok or large skillet to a depth of 1 inch; bring to a boil. Line a bamboo steamer with 15 carrot slices; arrange 15 dumplings on top of carrot slices. Cover with steamer lid. Place steamer in pan; steam dumplings 12 minutes. Remove dumplings from steamer; cover and keep warm. Repeat procedure with the remaining carrot slices and dumplings. Serve with sauce.