Author: Bijoyeti Ghosh IMG-20160330-WA0025

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.