SHRIMP DUMPLING RECIPES
SHRIMP DUMPLINGS RECIPE | REAL SIMPLE
Provided by Real Simple
Total Time 50 minutes
Yield Makes about 34 dumplings
Number Of Ingredients 10
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
SHRIMP DUMPLINGS RECIPE | EATINGWELL
This healthy shrimp-and-cabbage dumpling recipe makes a big batch, so you can eat some for dinner and freeze some for later. To vary the dumpling filling, try ground turkey instead of the shrimp. Look for wonton wrappers in a refrigerated case--usually near tofu. Serve with reduced-sodium soy sauce or mix up this quick dipping sauce recipe: 1/2 cup reduced-sodium soy sauce mixed with 2 tablespoons lime juice and 2 teaspoons toasted sesame oil.
Provided by Carolyn Malcoun
Categories Healthy Shrimp Recipes
Total Time 1 hours 20 minutes
Number Of Ingredients 12
Steps:
- Pulse shrimp, cabbage, scallions, garlic, ginger, sesame oil, soy sauce and pepper in a food processor until finely chopped.
- Set out wonton wrappers, a small bowl of water and a large baking sheet lined with parchment paper and sprinkled with cornstarch. Place 6 wrappers at a time on a clean work surface and spoon about 1 tablespoon filling into the center of each. Wet your finger and run it around the edge of a wrapper, fold two opposite corners toward the middle of the filling just until they overlap, then fold the other two corners over the top to form a square. Press to seal in the middle. Place on the prepared baking sheet, not letting them touch. If all the dumplings won't fit in one layer, place parchment paper between layers.
- To freeze: Freeze uncooked dumplings, uncovered, on the parchment-lined baking sheet until solid, at least 8 hours. Once frozen, transfer the dumplings to an airtight container or freezer bag and return to the freezer.
- To serve: Heat 2 teaspoons canola oil in a large nonstick skillet over medium heat. Add 12 dumplings (fresh or frozen) in a single layer, seam-side down and not touching. Add 1/2 cup warm water to the pan. Cover and cook until starting to brown on the bottom, about 8 minutes. Turn them over and cook, uncovered, until brown on the other side, about 1 minute more. Repeat with the remaining oil, water and dumplings, if desired.
Nutrition Facts : Calories 281.4 calories, CarbohydrateContent 30.8 g, CholesterolContent 129.3 mg, FatContent 8.7 g, FiberContent 1.5 g, ProteinContent 18.9 g, SaturatedFatContent 0.9 g, SodiumContent 491.5 mg, SugarContent 0.3 g
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- Transfer dumplings to a platter. Serve with dipping sauce alongside.
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SHRIMP DUMPLING SOUP RECIPE | REAL SIMPLE
From realsimple.com
Reviews 4
Total Time 50 minutes
Calories 320 calories per serving
Reviews 4
Total Time 50 minutes
Calories 320 calories per serving
- Add the peas and simmer until bright green, about 3 minutes. Return the cooked dumplings to the broth to warm. Ladle the soup into individual bowls.
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SHRIMP DUMPLING SOUP RECIPE | REAL SIMPLE
From realsimple.com
Reviews 4
Total Time 50 minutes
Calories 320 calories per serving
Reviews 4
Total Time 50 minutes
Calories 320 calories per serving
- Add the peas and simmer until bright green, about 3 minutes. Return the cooked dumplings to the broth to warm. Ladle the soup into individual bowls.
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SHRIMP DUMPLING SOUP RECIPE | MYRECIPES
From myrecipes.com
Total Time 50 minutes
Calories 320 calories per serving
Total Time 50 minutes
Calories 320 calories per serving
- In a large pot, bring the broth, onion, ginger, carrot, celery, and soy sauce to a boil. Reduce heat, cover partially, and simmer for 20 minutes. Strain the broth; discard the solids. Return the broth to the pot and bring to a boil. Add a few of the dumplings, being careful not to crowd the pot. Simmer until the dumplings float on the surface and the shrimp inside turns pink (cut one in half to check), 3 to 4 minutes. Use a slotted spoon to transfer the dumplings to a plate; set aside. Repeat with the remaining dumplings. Add the peas and simmer until bright green, about 3 minutes. Return the cooked dumplings to the broth to warm. Ladle the soup into individual bowls.
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