Serves: 1 Time20-30 minutes
- 5-6 wonton wrappers
- 6 medium shrimp, tails and shells removed (and deveined)
- 4 T. chives
- 1 T. grated ginger
- 1 garlic clove, chopped
- 1/4 c. cilantro
- 1 T. rice wine vinegar
- 1 tsp. Asian chili sauce
- 1 T. soy sauce
- 3 T. ponzu
Heat a small bit of oil in a pan. Add the shrimp and par-cook - 1 minute per side; just until they start to turn pink and curl.
Put the shrimp, chives, ginger, garlic, cilantro, and vinegar in a food processor and pulse to combine.
Whisk together the chili sauce, soy sauce, and ponzu in a small dish. Set aside.
Put 1 1/2 tsp. of the shrimp mixture into the center of each wonton wrapper. Moisten the edges with lukewarm water and close the dumplings by crimping in from two opposite edges.
Heat a light layer of oil in the pan. Add the dumplings and let them cook until the bottom is golden brown; about 2-3 minutes. Add 1/2 c. water and cover. Let the dumplings steam for 4-5 minutes.
Plate the dumplings and serve with the reserved sauce.