- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 108.1
- Total Fat: 4.0 g
- Cholesterol: 41.2 mg
- Sodium: 215.4 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 0.2 g
- Protein: 6.2 g
Shrimp Pot Stickers (Crab Rangoon Makeover)Submitted by: CHEF_MEG
IntroductionWe swapped shrimp for crab in this Chinese takeout favorite to save sodium and money, but we didn't skimp on flavor! We swapped shrimp for crab in this Chinese takeout favorite to save sodium and money, but we didn't skimp on flavor!
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
16 (3-inch) wonton wraps
1 tablespoon egg whites
Serve with Soy-Garlic Dipping Sauce.
You will find salad shrimp in the frozen seafood section at your local market. They are small and pre-cooked. Defrost them under cold running water, drain, and pat dry.
If you don't want to bother sealing the edges of the dumplings, place each wonton wrappers in a well of a mini muffin pan prepared with cooking spray. This open-faced version will cook in the same amount of time as the sealed version.
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.
Serving Size: Makes 16 dumplings, 2 dumplings per serving