Shrimp Dumplings
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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.
Servings: 18 pieces
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 139 |
| pro | 10 g |
| total fat | 3 g |
| sat. fat | trace |
| carb | 18 g |
| fibre | 1 g |
| chol | 45 mg |
| sodium | 548 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 14% |
| vit A | 3% |
| vit C | 3% |
| folate | 18% |
Suggested Recipes
-
8 oz raw shrimp, peeled and deveined
1 egg white
3 green onions, (light green and white parts only), chopped
1 tbsp cornstarch
1 tbsp Chinese cooking wine, or sherry
2 tbsp sesame oil
2 tbsp sodium-reduced soy sauce
1/4 tsp salt
1/4 tsp hot pepper sauce
1/4 cup drained canned water chestnuts, finely chopped
1/4 cup chopped fresh coriander
18 thin wonton wrappers
18 thawed shelled edamame beans
Dipping Sauce:
2 tbsp sodium-reduced soy sauce
1 tbsp rice vinegar
1/4 tbsp hot pepper sauce
Preparation:
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.
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.
Source
Canadian Living Magazine: September 2007
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