Shrimp and Leek Dumpling Filling
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This recipe makes 45 dumplings servings
Nutritional Info |
|
|---|---|
| Per 2-1/2 tsp (12 mL) : about | - |
| cal | 17 |
| pro | 2 g |
| total fat | 1 g |
| sat. fat | 0 |
| carb | 1 g |
| fibre | 0 g |
| chol | 17 mg |
| sodium | 56 mg |
| %RDI: | - |
| calcium | 1 |
| iron | 2 |
| vit A | 1 |
| folate | 1 |
Leeks are common in northeast China, home to this type of dumpling. Here their use in a filling is a nontraditional touch.
Ingredients
- 2 cups minced leeks, white and light green parts only
- 1 tsp salt
- 1 lb peeled and deveined shrimp
- 3 oz ground pork
- 1 egg yolk
- 1/4 cup finely chopped fresh coriander
- 2 tsp light or sodium-reduced soy sauce
- 2 tsp Chinese rice wine or sake or dry sherry
- 1 tsp grated gingerroot
- 1 tsp fish sauce or light soy sauce
- 1 tsp sesame oil
- 1 pinch pepper
Preparation
Toss leeks with sa< 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.
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.
Source : Canadian Living Magazine: February 2009
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