- 1 (4 ounce) can water chestnuts, drained
- 2 scallions, chopped
- 2 cloves garlic
- 1 egg white
- 1 tablespoon cornstarch
- 2 teaspoons low-sodium tamari or soy sauce
- 1 teaspoon dark sesame oil
- 1 teaspoon grated fresh ginger root
- 1/2 pound shrimp, peeled and deveined
- 36 wonton wrappers
- 4 cups reduced-fat chicken broth (optional)
- In a food processor, process the water chestnuts, scallions, garlic, egg white, cornstarch, tamari or soy sauce, sesame oil, and ginger root until a coarse paste forms. Add the shrimp and process until a slightly chunky paste forms.
- Place a scant teaspoon (5 mL) of the shrimp mixture in the center of each wonton wrapper. Dampen the edges of each wrapper with water, and fold in half diagonally to form a triangle. Press the edges of the skin together to seal the dumpling. Bring the two bottom corners of each triangle together, moisten them, and firmly press them together.
- Bring a pot of water or, if desired, broth, to a boil over high heat. Reduce the heat and keep the water at a simmer. Cook the potstickers in the simmering water for 6 to 8 minutes. Or steam them over boiling water for 7 to 9 minutes. Drain and serve.