Steamed Brains With Cocktail Sauce Steamed Brains With Cocktail Sauce

Image: Jeff Coulson | Food Styling: Claire Stubbs | Prop Styling: Catherine Doherty

Tasty shrimp-filled dumplings look like brains after they've been boiled and drained. If you don't overload the wonton wrappers, they're much easier to pinch closed. Serve hot or cold.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2012


Cocktail Sauce:


Cocktail Sauce: In small bowl, combine ketchup, horseradish, lemon juice, Worcestershire sauce, and hot pepper sauce (if using). (Make-ahead: Cover and refrigerate for up to 24 hours.)

In food processor, finely chop together shallot, chives, dill, garlic, salt and pepper. Add shrimp; pulse until coarsely chopped.

Wet edges of 1 side of wonton wrapper with water. Place heaping 1 tsp filling in centre. Bring wrapper up and around filling; gather edges and pinch together to seal and make pouch. Repeat with remaining wrappers and filling. (Make-ahead: Cover with damp towel and overwrap with plastic wrap; refrigerate for up to 2 hours.)

In large pot of boiling water, cook dumplings until floating on surface, about 3 minutes; drain well. Serve with cocktail sauce.

Nutritional facts Per piece with 1 tsp sauce: about

  • Sodium 101 mg
  • Sugars 1 g
  • Protein 3 g
  • Calories 38.0
  • Potassium 42 mg
  • Cholesterol 15 mg
  • Total carbohydrate 6 g


  • Iron 4.0
  • Folate 4.0
  • Calcium 1.0
  • Vitamin A 1.0
  • Vitamin C 2.0
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Appetizers & Snacks

Steamed Brains With Cocktail Sauce