FRIED SHRIMP DUMPLING RECIPE RECIPES

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FRIED SHRIMP DUMPLINGS RECIPE - MARCIA KIESEL | FOOD & WINE



Fried Shrimp Dumplings Recipe - Marcia Kiesel | Food & Wine image

Plus: More Appetizer Recipes and Tips 

Provided by Marcia Kiesel

Yield Makes 20 dumplings

Number Of Ingredients 12

1 large dried tree ear mushroom or 2 dried shiitake mushroom caps
1 pound medium shrimp
1 medium carrot, coarsely chopped
1 small onion, coarsely chopped
1 1/2 tablespoons fish sauce ( nuoc mam)
1/4 teaspoon Asian sesame oil
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
10 spring roll wrappers or 40 wonton wrappers
1 large egg, lightly beaten
2 cups vegetable oil, for frying
Nuoc Cham

Steps:

  • In a small bowl, cover the dried mushroom with hot water and let stand until softened, about 5 minutes. Drain and coarsely chop the mushroom. Peel and devein the shrimp, reserving 20 with their tails. Coarsely chop the remaining shrimp.
  • In a food processor, finely chop the carrot. Add the onion and mushroom and finely chop. Add the chopped shrimp, fish sauce, oil, salt and pepper; process just until blended.
  • If using spring roll wrappers, cut them in half diagonally to form 2 triangles. Lay 2 of the triangles on a work surface with the long side facing down; keep the remaining wrappers covered with a damp towel. Place a whole shrimp in the center of each wrapper with the tail sticking up beyond the tip of the triangle. Spread 1 scant tablespoon of the chopped filling over each shrimp and brush the edges of the wrappers with a little beaten egg. Fold the longest side of each wrapper up and over the shrimp, wrapping the ends tightly around it. If using wonton wrappers, lay one on a work surface and brush the edges with egg. Set a shrimp in the center, with the tail sticking out of the wrapper. Spread with 1 tablespoon of the filling and cover with another wrapper. Repeat with the remaining wrappers, shrimp and filling.
  • In a heavy saucepan, heat the vegetable oil to 350° over moderately high heat. Fry 3 or 4 dumplings at a time, turning once, until golden brown and crisp, 4 to 5 minutes. If necessary, lower the heat so that the oil won't smoke. Drain the dumplings briefly on paper towels, then transfer to a platter and keep warm. Serve with a bowl of Nuoc Cham.

SHRIMP DUMPLINGS RECIPE | REAL SIMPLE



Shrimp Dumplings Recipe | Real Simple image

Provided by Real Simple

Total Time 50 minutes

Yield Makes about 34 dumplings

Number Of Ingredients 10

½ pound medium shrimp, peeled and deveined
1 teaspoon grated fresh ginger
2 scallions (light and dark green parts), chopped
1 tablespoon low-sodium soy sauce
1 teaspoon sesame oil
1 8-ounce can water chestnuts, drained and roughly chopped
¼ cup fresh cilantro leaves (optional)
¼ cup fresh basil (optional)
1 12-ounce package wonton wrappers
3 tablespoons cold water

Steps:

  • In a food processor, pulse the shrimp, ginger, scallions, soy sauce, and oil until a paste forms. Add the water chestnuts, cilantro, and basil (if using) and pulse briefly.
  • Place 34 wonton wrappers on a work surface lined with wax or parchment paper. Place 1 heaping teaspoon of the shrimp mixture in the center of each.
  • Fill a small bowl with the water. Use a pastry brush or fingertip to brush the water along the edges of a wrapper. Fold it over the filling to form a triangle, then press the edges to seal.
  • Use in Shrimp Dumpling Soup.

Nutrition Facts : Calories 30 calories, CarbohydrateContent 4 g, CholesterolContent 11 mg, ProteinContent 2 g, SodiumContent 68 mg

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