PINE SHRIMP DUMPLING

INGREDIENTS:

35-40 PCS wonton wrappers

FILLING:

200 grams tuna fillet

100 grams medium shrimps, shelled

½ tsp calamansi juice

1 can (234 grams) DEL MONTE CRUSHED Pineapple, drained (reserve syrup)

1 pc medium onion, chopped

½ tsp grated ginger

2 cloves garlic, minced

50 grams each of singkamas and carrots, chopped

3 stalks green onions, chopped

½ tsp sesame oil

1 tbsp flour

DIP:

5 cloves crushed garlic

1-2 pc sliced sili labuyo

½ cup soy sauce

½ cup pineapple syrup

1-1/2 tbsp calamansi juice

 

PROCEDURE:

FILLING:

Marinate fish and shrimps in calamansi juice and 1 tsp iodized fine salt for 10 minutes. Drain. Chop finely. Combine with the rest of ingredients and ¼ tsp pepper. Mix well. Put 1 tbsp of mixture in wonton wrapper. Press edges to the filling, leaving the top open. Steam for 20 minutes.

DIP:

Sauté garlic and sili for 1-2 minutes. Add sauce and pineapple syrup. Simmer once. Add calamansi. Serve with dumpling.

Makes 7 servings (35pcs)