SHRIMP DUMPLINGS RECIPE RECIPES

Name: Shrimp Dumplings
Total time: 25 min
Yield: 4 servings
Cuisine: asian
Ingredients: 2 medium carrots, peeled and sliced, plus 1 small carrot, peeled and cut into fine julienne; 6 scallions, trimmed and sliced; 2/3 cup fresh cilantro leaves; 1 small jalapeno, seeded and coarsely chopped; 1 pound large shrimp, peeled and deveined; 2 egg whites; 4 tablespoons all-purpose flour; 4 teaspoons kosher salt; Freshly ground pepper to taste; 1 teaspoon grated lime zest; 1/2 green bell pepper, cored and diced fine; Soy-ginger steaming liquid ( see recipe ); 8 Boston lettuce leaves

SHRIMP DUMPLINGS RECIPE - NYT COOKING

Shrimp Dumplings Recipe - NYT Cooking image

Provided by Molly O'Neill

Total Time 25 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 medium carrots, peeled and sliced, plus 1 small carrot, peeled and cut into fine julienne
6 scallions, trimmed and sliced
2/3 cup fresh cilantro leaves
1 small jalapeno, seeded and coarsely chopped
1 pound large shrimp, peeled and deveined
2 egg whites
4 tablespoons all-purpose flour
4 teaspoons kosher salt
Freshly ground pepper to taste
1 teaspoon grated lime zest
1/2 green bell pepper, cored and diced fine
Soy-ginger steaming liquid (see recipe)
8 Boston lettuce leaves

Steps:

Process sliced carrots, scallions, cilantro and jalapeno in a food processor until minced. Scrape into a mixing bowl. Process shrimp in the food processor until a paste forms. Add egg whites, flour, salt, pepper and lime zest and process just to combine. Scrape the mixture into the bowl. Add green pepper and stir until the vegetables and shrimp paste are well mixed.
Shape mixture into balls about 1 1/4 inch in diameter. Place in a steamer, cover and steam over the liquid until cooked through, about 10 minutes. Place 2 lettuce leaves on each of 4 plates so that they overlap slightly. Divide the dumplings among them. Scatter with the julienned carrots and serve immediately.

Nutrition Facts : @context http//schema.org, Calories 148, UnsaturatedFatContent 1 gram, CarbohydrateContent 15 grams, FatContent 1 gram, FiberContent 3 grams, ProteinContent 19 grams, SaturatedFatContent 0 grams, SodiumContent 700 milligrams, SugarContent 3 grams, TransFatContent 0 grams

SHRIMP DUMPLINGS RECIPE | BON APPÉTIT

Shrimp Dumplings Recipe | Bon Appétit image

During Chinese New Year, eating (and making) dumplings symbolizes unity, togetherness, and harmony. This is a part of our Chinese New Year menu with chef Simone Tong.

Provided by Simone Tong

Yield Makes 30

Number Of Ingredients 14

Ingredients

¼ cup black vinegar
2 Tbsp. low-sodium soy sauce
1 1" piece ginger, peeled, cut into matchsticks
1 red chile, seeds removed, finely chopped, or 1 tsp. chili oil
½ lb. large shell-on shrimp, peeled, deveined, coarsely chopped
¼ cup thinly sliced scallion greens (from about 4 scallions)
1 2" piece ginger, peeled, finely grated
2 Tbsp. low-sodium soy sauce
1 tsp. potato starch
1 tsp. sugar
1 tsp. toasted sesame oil
½ tsp. kosher salt
Pinch of ground white pepper
30 round dumpling wrappers

Steps:

Mix vinegar, soy sauce, ginger, and chile in a small bowl.
Do Ahead: Sauce can be made 3 days ahead. Cover and chill.
Pulse shrimp in a food processor until there aren’t any pieces bigger than ¼"; transfer to a large bowl. Stir in scallions, ginger, soy sauce, potato starch, sugar, sesame oil, salt, and pepper.
Working with 1 wrapper at a time and keeping remaining wrappers covered with a damp paper towel so they don’t dry out, place 1 heaping tsp. filling in the center. Using your fingers, spread a little water on edge of one-half of wrapper. Fold wrapper over to make a half-moon shape and press edges together. Using your thumb and index finger, make small pleats along sealed edge, pressing pleats tightly to make sure dumpling is sealed.
Bring a large pot of water to a boil. Working in 4 batches (do not overcrowd pot), cook dumplings until they begin to float, about 4 minutes.
Transfer dumplings to a platter. Serve with dipping sauce alongside.

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SHRIMP DUMPLINGS RECIPE - NYT COOKING

From cooking.nytimes.com
Reviews 4
Total Time 25 minutes
Cuisine asian
Calories 148 per serving

Shape mixture into balls about 1 1/4 inch in diameter. Place in a steamer, cover and steam over the liquid until cooked through, about 10 minutes. Place 2 lettuce leaves on each of 4 plates so that they overlap slightly. Divide the dumplings among them. Scatter with the julienned carrots and serve immediately.

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THAI SHRIMP DUMPLINGS RECIPE - FOOD.COM

These are a bit time consuming to make, but so very worth the effort. The filling is very easy to make and very falvorful. it's the folding the dumplings that takes the most time. These are wonderful with thew sauce but equaly good without and served as wonton.
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 68.3 per serving

Let Stand 1 minute with heat off.

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Menu Description: "Served with a ginger chili pepper soy sauce. Steamed or pan-fried." Shrimp Dumplings from P. F. Chang's are scrumptious mounds of shrimp and other yummy ingredients wrapped in wonton wrappers and steamed. You can also order them pan-fried, which makes the bottom of each little package a nice crispy brown. The dumplings are served with a soy-based dipping sauce that can be cloned by combining six ingredients in a saucepan. You don't have to be concerned about the size of the shrimp you buy for this recipe, since you're going to puree the shrimp in a food processor. Oh, by the way, you'll need a food processor to puree the shrimp. I've hacked a ton of dishes from P.F. Chang's. Find your favorites here. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
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