- 2 tablespoons minced red bell pepper
- 2 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 2 teaspoons sugar
- 2 teaspoons grated peeled fresh ginger
- 2 teaspoons canola oil
- 1 cup finely chopped leek (about 1 large)
- 1 tablespoon grated peeled fresh ginger
- 1 tablespoon mirin (sweet rice wine)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 pound large shrimp, peeled, deveined, and chopped
- 30 wonton wrappers
- 30 (1/4-inch-thick) slices carrot (about 3 large carrots)
- calories 133
- caloriesfromfat 14 %
- fat 2 g
- satfat 0.3 g
- monofat 0.7 g
- polyfat 0.7 g
- protein 9.7 g
- carbohydrate 18.1 g
- fiber 0.9 g
- cholesterol 54 mg
- iron 1.9 mg
- sodium 533 mg
- calcium 39 mg
How to Make It
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.