Description
Sizzling shrimp and vegetable dumplings bring classic Asian flavors to your kitchen. Delicate wrappers cradle succulent seafood and crisp vegetables, promising a delightful culinary journey you’ll savor with each delectable bite.
Ingredients
Scale
Protein and Seafood:
- 0.5 pound (225 grams) shrimp, peeled, deveined, and finely chopped
Vegetables and Aromatics:
- 0.5 cup finely shredded cabbage
- 0.25 cup grated carrots
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
Seasonings and Sauces:
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon white pepper
Dumpling Wrappers and Cooking Ingredients:
- 30–40 round dumpling wrappers (store-bought or homemade)
- Small bowl of water (for sealing edges)
- 2 tablespoons vegetable oil (for pan-frying)
Serving Sauces:
- Soy sauce
- Chili oil
- Dumpling dipping sauce
Instructions
- Meticulously chop shrimp, cabbage, carrots, green onions, garlic, and ginger into uniform, fine pieces to ensure balanced flavor distribution throughout the dumpling filling.
- Blend the chopped ingredients with soy sauce, sesame oil, salt, and white pepper in a mixing bowl, gently folding to create a harmonious and well-integrated filling mixture.
- Lay out dumpling wrappers on a clean, dry surface, ensuring they remain uncovered to prevent moisture buildup and potential sticking.
- Place a precise amount of filling in the center of each wrapper, avoiding overstuffing which can compromise sealing and cooking.
- Moisten wrapper edges with water using fingertips, then carefully fold into a half-moon shape, pressing edges firmly to create a tight seal.
- For enhanced presentation, create delicate pleats along the sealed edge using precise pinching techniques.
- Select preferred cooking method: pan-frying creates crispy bottoms, steaming maintains delicate texture, or boiling offers a lighter approach.
- For pan-frying, arrange dumplings in a single layer in a heated skillet with oil, allowing bottoms to turn golden brown before adding water and covering to steam.
- When pan-frying, remove lid after water evaporates to crisp the dumpling bases, ensuring a perfect textural contrast.
- If steaming, position dumplings in a lined steamer basket, maintaining space between each to prevent sticking.
- For boiling, gently drop dumplings into rapidly boiling water, removing them once they float to the surface.
- Plate the dumplings immediately, accompanied by complementary dipping sauces like soy sauce or chili oil to enhance the overall dining experience.
Notes
- Customize the filling by swapping shrimp with ground chicken, tofu, or additional vegetables for diverse dietary preferences.
- Prevent wrapper dryness by covering unused wrappers with a damp kitchen towel during preparation to maintain moisture and flexibility.
- Freeze uncooked dumplings on a baking sheet before transferring to a freezer bag for convenient make-ahead meals that stay fresh for up to one month.
- Master the folding technique by practicing consistent pleating, which not only looks professional but also helps seal the filling securely inside the wrapper.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 140 mg