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Shrimp & Green Onion Dumplings in Red Peppers
4 drained cans of water chestnuts; quartered
2 green onions, cut into 1 inch strips
2 teaspoons of chopped peeled fresh ginger
1 pound of uncooked, peeled, deveined shrimp
1 tablespoon of dry sherry
2 teaspoons of sugar
2 teaspoons of oriental sesame oil (olive oil can be substituted)
1 teaspoon of chili oil
1 teaspoon of salt
1/4 teaspoon of white pepper
3 red bell peppers, quartered
Cornstarch |
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DIPPING SAUCE:
1/4 cup of soy sauce
4 medium garlic cloves, minced
2 tablespoons of vegetable oil
1/4 cup of water
To Prepare Filling: Coarsely chop the first 3 ingredients. Add the next 7 ingredients, process until just smooth, about 15 seconds. Halve each pepper crosswise, dust insides of peppers with cornstarch. Spoon about 1 tablespoon of filling into each pepper, press lightly. (The above procedure can be done 1 day ahead. Cover and refrigerate.) Sauce: Combine soy sauce and garlic in small bowl. Let stand for 30 minutes to blend flavor. Heat oil in skillet. Swirl to coat bottom of pan. Arrange peppers filling side up in skillet in a single layer. Reduce heat to low. Cover pan and cook for 5 minutes. Add water; cover and steam until filling is firm and opaque, about 2 minutes. Serve immediately. Makes 24 servings. |
