Steam-Baked Shrimp and Tofu Dumplings

Ingredients
12 Nasoya Wonton Wrappers
Crisco Original Nonstick Spray

Filling

12 Large Shrimp (cleaned, coarsely chopped)
3 oz. Nasoya Firm Tofu Cubes (chopped)
1 egg (separated, lightly beaten)
2 tbsp. Sushi Soy Sauce
1/2" Fresh Ginger (grated)
1 Garlic Clove (grated)
2 cups Coleslaw Blend (shredded red & green cabbage with carrots)
2 tbsp. Green Onion (chopped)
1/8 tsp. Sesame Oil
Pepper to taste


Dipping Sauce
2 tbsp. Soy Sauce
2 tbsp. Rice Vinegar
1/4 tsp. Splenda
1 Garlic Clove (grated)
1/4 tsp. All Natural Hoisin Sauce
1 tbsp. Green Onion (chopped)
1/4 tsp. Sesame seeds
Sesame Oil

Preheat toaster oven to 375°

Add coleslaw blend and green onions to your food processor bowl and pulse 3 to 4 times to chop.  Heat a saute pan with nonstick spray.  Add coleslaw, tofu, garlic, ginger and 1/2 of the soy sauce.  Cook for 5 minutes on medium heat or until cabbage has wilted.  Turn off the heat and let it cool.  Meanwhile prepare the dipping sauce by combining all the ingredients with a few drops of sesame oil.
Add shrimp to a food processor along with the egg white.  Pulse a few times to form a paste.  Combine the shrimp mixture with the cabbage mixture, sesame oil and the remaining soy sauce.  Spray a 12 cup mini muffin pan and place 1 wonton wrapper in each well.  Add a heaping teaspoon to the center of each wonton.  Lift the opposite ends of the wrapper so they meet in the center.  Seal them with the beaten egg yolk.  Brush a little water over each dumpling and cover tightly with aluminum foil that has been sprayed.  Bake in the toaster oven for 20 minutes.

Makes 12 dumplings