Shrimp Dumplings
This recipe makes 18 pieces servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 139 |
| pro | 10 g |
| total fat | 3 g |
| sat. fat | 0 |
| 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 |
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 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 tsp sesame oil
- 2 tsp 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 tsp hot pepper sauce
Preparation
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









