Ingredients
1/2 pound shrimp, peeled and deveined1/4 cup thinly sliced scallions1 large egg, lightly beaten1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepper24 to 30 round wonton (or gyoza) wrappers4 tablespoons canola oilDIPPING SAUCE:3 tablespoons freshly squeezed lemon juice2 tablespoons soy sauce1 tablespoon barbecue sauce1 teaspoon fresh grated ginger1 teaspoon toasted sesame oil1 scallion, thinly sliced
Preparation
In a food processor, pulse shrimp until ground. Transfer to a mixing
bowl. Add scallions, egg, salt and pepper.
Place 1 level teaspoon shrimp mixture onto each wonton wrapper. Brush edge with water and fold into a half moon to seal.
In a large skillet, heat 2 tablespoons oil over medium-high heat. Add half of the dumplings seam side up and cook 2 minutes. Add 1/4 cup water, cover and let steam 3 to 4 minutes. Cook the dumplings a few minutes longer with the lid off if they are sticking to the pan. Repeat with other half of the dumplings.
For dipping sauce: Whisk lemon juice, soy sauce, barbecue sauce, ginger and sesame oil. Stir in scallion.
