Source: dLife

Seafood stuffed dumplings with a roasted pepper sauce.

Servings

0.5 lb raw medium shrimp , cleaned and peeled
1 tbsp vodka
1 egg whites
0.5 tsp sesame oil (dark)
1.5 tsp fresh ginger root , peeled and grated
0.25 tsp white pepper
0.25 cup sliced water chestnuts , chopped
1 scallions , white part and 1 inch green, chopped
0.25 cup fresh cilantro
0.5 lb dungeoness crab meat , cleaned (or sea scallops)
18 wonton wrappers , rounded (3-inch)
3 fresh cabbage leaves (Chinese)
1 cooking spray
1 large red bell peppers , seeded and chopped
1 small onions , chopped
3 large garlic cloves , minced
1 cup low sodium chicken broth

1 In food processor, place shrimp, vodka, egg white, oil, ginger, and pepper. Process until smooth.
2 Add water chestnuts, scallion, and cilantro. Pulse 2 or 3 times, until just combined.
3 Add crab meat and pulse once so as not to completely break up crab meat. (If using scallops, add these with the shrimp at the beginning.)
4 Place wonton wrapper on work surface. Place scant tablespoon of seafood mixture in center of wrapper. Bring wrapper up around seafood, pinch, leaving top slightly open.
5 Place dumplings on waxed paper not allowing dumplings to touch.
6 To cook, line vegetable steamer with Chinese cabbage leaves.
7 Transfer dumplings to steamer, cover, and steam over simmering water until dumplings are done, about 8 to 10 minutes.
8 To make red pepper sauce, coat nonstick pot with cooking spray. Cook red pepper, onion and garlic slowly for 10 minutes.
9 Add broth and simmer 15 minutes. Transfer to food processor and purée.
10 Pour pepper sauce over dumplings. Serve immediately.