Source: dLife

Seafood stuffed dumplings with a roasted pepper sauce.

Servings

0.5
0 1/2 lb  raw medium shrimp 1.0
1 tbsp  vodka 1.0
1 each  egg whites 0.5
0 1/2 tsp  sesame oil 1.5
1 1/2 tsp  fresh ginger root 0.25
0 1/4 tsp  white pepper 0.25
0 1/4 cup  sliced water chestnuts 1.0
1 each  scallions 0.25
0 1/4 cup  fresh cilantro 0.5
0 1/2 lb  dungeoness crab meat 18.0
18 each  wonton wrappers 3.0
3 each  fresh cabbage leaves 1.0
1 each  cooking spray 1.0
1 each  large red bell peppers 1.0
1 each  small onions 3.0
3 each  large garlic cloves 1.0
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.