Shrimp and Leek Dumpling Filling

Author: Canadian Living

Leeks are common in northeast China, home to this type of dumpling. Here their use in a filling is a nontraditional touch.

  • Portion size 45 servings
  • Credits : Canadian Living Magazine: February 2009

Ingredients

  • 2 cups minced leeks white and light green parts only
  • 1 teaspoon salt
  • 1 lb peeled and deveined shrimp
  • 3 oz ground pork
  • 1 egg yolk
  • 1/4 cup finely chopped fresh coriander
  • 2 teaspoons light or sodium-reduced soy sauce
  • 2 teaspoons Chinese rice wine
  • 2 teaspoons sake
  • 2 teaspoons dry sherry
  • 1 teaspoon grated gingerroot
  • 1 teaspoon fish sauce
  • 1 teaspoon light soy sauce
  • 1 teaspoon sesame oil
  • 1 pinch pepper

Method

Toss leeks with salt; let stand for 30 minutes. Squeeze out moisture. Transfer to large bowl.

On cutting board and using side of cleaver, pound 1 shrimp until pulpy; chop a few times and add to bowl. Repeat with remaining shrimp. Mix in pork, egg yolk, coriander, soy sauce, rice wine, ginger, fish sauce, sesame oil and pepper.

Nutritional facts Per 2-1/2 tsp (12 mL) : about

  • Sodium 56 mg
  • Protein 2 g
  • Calories 17.0
  • Total fat 1 g
  • Cholesterol 17 mg
  • Saturated fat trace
  • Total carbohydrate 1 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Shrimp and Leek Dumpling Filling

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