Shrimp Dumplings

By The Canadian Living Test Kitchen

142 people added this to their Recipe Box

This recipe makes 18 pieces servings

Nutritional Info
Per serving: about	-
cal	139139 cal
pro	10 g10g pro
total fat	3 g3g total fat
sat. fat	00 sat. fat
carb	18 g18g carb
fibre	1 g1g fibre
chol	45 mg45mg chol
sodium	548 mg548mg sodium
% RDI:	-
calcium	33 calcium
iron	1414 iron
vit A	33 vit A
vit C	33 vit C
folate	1818 folate

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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.

Ingredients

8 oz raw shrimp , peeled and deveined8 8oz ozraw shrimp, peeled and deveined
1 egg white 1 1egg whiteegg whites
3 3green oniongreen onions, (light green and white parts only), chopped
1 tbsp cornstarch 1 1tbsp tbspcornstarch
1 tbsp Chinese cooking wine , or sherry1 1tbsp tbspChinese cooking wine, or sherry
2 tsp sesame oil 2 2tsp tspsesame oil
2 tsp sodium-reduced soy sauce 2 2tsp tspsodium-reduced soy sauce
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp hot pepper sauce 1/4 1/4tsp tsphot pepper sauce
1/4 1/4cup cupdrained canned water chestnuts, finely chopped
1/4 cup chopped fresh coriander 1/4 1/4cup cupchopped fresh coriander
18 thin wonton wrappers 18 18thin wonton wrapperwonton wrappers
18 thawed shelled edamame beans 18 18thawed shelled edamame beanedamame beans
Dipping Sauce:
2 tbsp sodium-reduced soy sauce 2 2tbsp tbspsodium-reduced soy sauce
1 tbsp rice vinegar 1 1tbsp tbsprice vinegar
1/4 tsp hot pepper sauce 1/4 1/4tsp tsphot 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.

Source : Canadian Living Magazine: September 2007