Shrimp Dumplings Shrimp Dumplings

Shrimp Dumplings 150 Image by: Shrimp Dumplings 150 Author: Canadian Living

A food processor makes quick work of these two-bite dumplings. Assemble them the night before for a fuss-free appetizer. Choose round or square wonton wrappers – the important point is that they're thin.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: September 2007


  • 8 oz raw shrimp peeled and deveined
  • 1 egg whites
  • 3 green onions (light green and white parts only), chopped
  • 1 tablespoon cornstarch
  • 1 tablespoon Chinese cooking wine or sherry
  • 2 teaspoons sesame oil
  • 2 teaspoons sodium-reduced soy sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot pepper sauce
  • 1/4 cup drained canned water chestnuts finely chopped
  • 1/4 cup chopped fresh coriander
  • 18 wonton wrappers
  • 18 edamame beans
Dipping Sauce:
  • 2 tablespoons sodium-reduced soy sauce
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon hot pepper sauce


In food processor, pulse together shrimp, egg white, green onions, cornstarch, cooking wine, sesame oil, soy sauce, salt and hot pepper sauce just until combined. Scrape into bowl; fold in water chestnuts and coriander.

Place 3 wonton wrappers on work surface, covering remainder with damp cloth to prevent drying out; brush with water. Place heaping 1 tbsp (15 mL) shrimp mixture on centre of each; gather around filling, crimping edges to make basket and leaving 1-inch (2.5 cm) opening at top.

Holding dumpling on sides, gently squeeze to form waist; tap on counter to flatten bottom. Place 1 edamame bean on top. Repeat with remaining ingredients. (Make-ahead: Transfer to cornstarch-dusted rimmed baking sheet; cover with damp towel and refrigerate for up to 24 hours. Or freeze until firm; layer between waxed paper in airtight container and freeze for up to 2 weeks.)

In wok or steamer, bring water to boil. Line 2 steamer trays with parchment paper or lettuce. Arrange dumplings, without touching, on top. Place steamer trays over wok; cover and steam until dumplings are firm and pink in centre, about 15 minutes.

Dipping Sauce: In small bowl, stir together soy sauce, rice vinegar and hot sauce. Serve with dumplings.

Nutritional facts Per serving: about

  • Sodium 548 mg
  • Protein 10 g
  • Calories 139.0
  • Total fat 3 g
  • Cholesterol 45 mg
  • Saturated fat trace
  • Total carbohydrate 18 g


  • Iron 14.0
  • Folate 18.0
  • Calcium 3.0
  • Vitamin A 3.0
  • Vitamin C 3.0
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Shrimp Dumplings