These dumplings just require your food processor, a mixing bowl, a glass of water, a spoon and perogi pressers. —Shirley Gillette
1 hour 45 minutes
fully cooked shrimp, shell and tails removed
dark soya sauce
hot chili and garlic sauce
In This Recipe
Using the cooked shelled shrimp, remove tails. Put into food processor. While the shrimp is being chopped, add the cilantro, oil, soya sauce and hot chili and garlic sauce.
Break out the steamers, sauce pans, water glass with a teaspoon and a small pastry brush. Open the wonton package and now the hard work begins.
With the perogi presser, start with your first round dumpling. Dampen the edges and press together. Add to your bamboo steamer as you go.
When you've made as many dumplings as you want or as needed. With young men in the house, they will wolf them down until all is gone so it is wise to nibble - you know, just to see if they are done.
Serve with a dipping sauce of your choice. Personally, I just put together soya sauce, hot chili sauce with garlic, green onions and cilantro. If you don't have enough dipping sauce, it's dead easy just to either make another ramekin of this or just add these ingredients to your dining table lazy susan.