Skinny Shrimp Pot Stickers
Introduction
We swapped shrimp for crab in this Chinese takeout favorite to save sodium and money, but we didn't skimp on flavor!
Ingredients
Filling:
4 ounces salad shrimp, thawed (cooked, peeled and deveined--see tips)
2 tablespoons Asian chili garlic paste
4 ounces reduced-fat cream cheese, softened to room temperature
1 tablespoon apricot jam
Wraps:
16 (3-inch) wonton wraps
1 tablespoon egg whites
4 ounces salad shrimp, thawed (cooked, peeled and deveined--see tips)
2 tablespoons Asian chili garlic paste
4 ounces reduced-fat cream cheese, softened to room temperature
1 tablespoon apricot jam
Wraps:
16 (3-inch) wonton wraps
1 tablespoon egg whites
Directions
Preheat the oven to 325 degrees Fahrenheit. Prepare a baking sheet with cooking spray. Pat the shrimp dry with paper towels, then combine with the chili-garlic paste in a small bowl. Microwave the jam in a small bowl for 20 seconds, then combine with the cream cheese.
Working one at a time, place a wonton wrapper onto a flat work surface. Spoon 1 teaspoon of cream cheese mixture onto one side of the wrap, then top with 1 1/2 teaspoons of shrimp. Moisten the edges with water, then fold over the wonton wrapper and seal the edges.
Place each dumpling on the prepared baking sheet and brush with the egg white. Bake for 8-10 minutes, until the dumplings are crispy and golden brown.
Serve warm.
Serving Size: Makes 16 dumplings, 2 dumplings per serving
Working one at a time, place a wonton wrapper onto a flat work surface. Spoon 1 teaspoon of cream cheese mixture onto one side of the wrap, then top with 1 1/2 teaspoons of shrimp. Moisten the edges with water, then fold over the wonton wrapper and seal the edges.
Place each dumpling on the prepared baking sheet and brush with the egg white. Bake for 8-10 minutes, until the dumplings are crispy and golden brown.
Serve warm.
Serving Size: Makes 16 dumplings, 2 dumplings per serving
Number of Servings: 8
