Shrimp Dumplings

• 1/2 pound shrimp (about 8 large)
• 1/2 cup drained canned water chestnuts
• 2 scallions
• 1 large egg white
• 1 tablespoon grated peeled fresh gingerroot
• 3 tablespoons soy sauce
• 14 won ton wrappers, thawed if frozen
• 1/2 teaspoon sugar
• 2 tablespoons vegetable oil
• 3/4 cup boiling-hot water

1. Peel shrimp and, if desired, devein.
2. In a food processor puree 3 shrimp.
3. Rinse and drain water chestnuts.
4. Finely chop water chestnuts and remaining shrimp.
5. Finely chop scallion greens, reserving white parts for another use.
6. Lightly beat egg white and put 1 tablespoon in a bowl.
7. Stir in pureed and chopped shrimp, water chestnuts, about two thirds each of scallion greens and gingerroot, and 1 tablespoon soy sauce.
8. Put 7 won ton wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water.
9. Mound about 1 tablespoon filling in center of each wrapper.
10. Fold each wrapper over filling to form a triangle.
11. Press down around filling to force out excess air and seal edges well.
12. Make additional dumplings with remaining wrappers and filling in same manner.
13. In a small bowl stir together sugar and remaining scallion greens, gingerroot, and soy sauce to make dipping sauce.
14. In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and brown dumplings on both sides, about 3 minutes total.
15. Add boiling-hot water to skillet and cook, covered, 5 minutes.
16. Serve dumplings with sauce.

shrimp, water chestnuts, scallions, egg white, gingerroot, soy sauce, wrappers, sugar, vegetable oil, boilinghot water

Taken from www.epicurious.com/recipes/food/views/shrimp-dumplings-100635 (may not work)