You may also like
Categories:
water chestnuts green onions fresh ginger shrimp sherry sugar sesame oil chili oil salt white pepper red bell peppers cornstarch soy sauce garlic vegetable oil water
Viewed: 12 - Published at: 4 years agoIngredients
- 4 drained canned water chestnuts, quartered
- 2 green onions, cut into 1-inch pieces
- 2 teaspoons peeled chopped fresh ginger
- 1 lb uncooked medium shrimp, peeled and deveined
- 1 tablespoon dry sherry
- 2 teaspoons sugar
- 2 teaspoons oriental sesame oil
- 1 teaspoon chili oil
- 1 teaspoon salt
- 14 teaspoon white pepper
- 3 red bell peppers, quartered lengthwise
- cornstarch
- 12 cup soy sauce
- 4 medium garlic cloves, minced
- 2 teaspoons vegetable oil
- 14 cup water
Method
- For Filling:.
- Coarsely chop first 3 ingredients in processor using on/off turns.
- Add next 7 ingredients and process until just smooth,15 seconds.
- Halve each pepper piece crosswise; dust insides with cornstarch.
- Spoon about 1 tablespoon filling into each; press lightly.
- (Can be prepared 1 day ahead.
- Cover and refrigerate.
- ).
- For Sauce:.
- Combine all ingredients in small bowl and whisk to blend.
- Let stand for 30 minutes to blend flavors.
- Heat large skillet over high heat;add oil and swirl to coat bottom.
- Arrange peppers filling side up in skillet in single layer.
- Reduce heat to low; cover and cook 5 minutes.
- Add water, cover and steam until filling is firm and opaque, about 2 minutes.
- Serve dumplings immediately.
