- 3/4 pound peeled and deveined shrimp, finely chopped
- 3 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 3/4 tablespoons minced peeled ginger
- 1 1/2 teaspoon soy sauce
- 3 scallions, finely chopped
- About 36 dumpling or wonton wrappers
- Accompaniments: Asian-style hot mustard and reduced-sodium soy sauce for dipping
- Stir together all ingredients, except wrappers, and 1/4 teaspoon salt.
- Put a rounded teaspoon filling in center of a wrapper. Lightly brush edge of wrapper with water, then fold in half (diagonally if square) and press to seal. Form a tortellini shape by moistening 1 corner and bringing 2 corners together, pressing them. Form remaining dumplings.
- Cook dumplings in 2 batches in a medium pot of gently simmering water until filling is just cooked, about 3 minutes per batch. Transfer with a slotted spoon to a platter. Keep warm, covered.