Shrimp Scallion Dumplings

• 3/4 pound peeled and deveined shrimp, finely chopped
• 3 tablespoons vegetable oil
• 1 tablespoon minced garlic
• 3/4 tablespoons minced peeled ginger
• 1 1/2 teaspoon soy sauce
• 3 scallions, finely chopped
• About 36 dumpling or wonton wrappers
• Accompaniments: Asian-style hot mustard and reduced-sodium soy sauce for dipping

1. Stir together all ingredients, except wrappers, and 1/4 teaspoon salt.
2. Put a rounded teaspoon filling in center of a wrapper. Lightly brush edge of wrapper with water, then fold in half (diagonally if square) and press to seal. Form a tortellini shape by moistening 1 corner and bringing 2 corners together, pressing them. Form remaining dumplings.
3. Cook dumplings in 2 batches in a medium pot of gently simmering water until filling is just cooked, about 3 minutes per batch. Transfer with a slotted spoon to a platter. Keep warm, covered.

shrimp, vegetable oil, garlic, peeled ginger, soy sauce, scallions, wonton wrappers, asianstyle

Taken from www.epicurious.com/recipes/food/views/shrimp-scallion-dumplings-352859 (may not work)