SHRIMP AND VEGETABLE STEAMED DUMPLINGS
Provided by Food Network
Number Of Ingredients 13
Steps:
- In large skillet or a wok heat the vegetable oil until hot. Add the shrimp, onion, carrot, cabbage and mushrooms and quickly stir fry while combining the ingredients. Add the pepper flakes, sesame oil, soy sauce, vinegar and sugar, adjust the seasoning and pour out onto a cookie sheet to cool. When the mixture is cool begin making the dumplings by laying out one wonton, brush the edge with water, put 1 teaspoon of the filling into the middle and fold the edge over on the diagonal to from a packet. Trim the edges to eliminate the square corners. Dust the finished dumplings with a light coating of cornstarch to prevent sticking before cooking. Refrigerate until ready to cook.
- To cook the finished dumplings, bring water to a boil in a large skillet in which a steamer basket may be nestled. When the water is boiling, insert the basket with the dumplings and steam for 6 minutes or until fully cooked. The dough will change color and texture when cooked. Serve with sweet mustard dip.
STEAMED SHRIMP DUMPLINGS
Provided by Food Network Kitchen
Time 1h40m
Yield 36 servings
Number Of Ingredients 11
Steps:
- Lightly beat the egg white in a large bowl. Add the shrimp, jicama, scallions, cornstarch, rice wine, sesame oil, 3/4 teaspoon salt, the sugar and pepper. Stir well until the mixture starts to thicken, about 1 minute; cover and refrigerate until very cold, about 1 hour.
- Set 1 dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Stir the shrimp mixture, then scoop 1 heaping teaspoonful onto the center of the wrapper. Dab a finger in a cup of cold water and moisten the edges of the wrapper. Fold in half and press the edges together to seal; transfer to a baking sheet. Cover with a damp paper towel while you form the remaining dumplings.
- Fill a large nonstick skillet with 1/4 inch of water and bring to a boil. Working in batches, add the dumplings and arrange in a single layer, cover and let steam until cooked through, about 5 minutes. (If the water evaporates before the dumplings are fully cooked, add 2 more tablespoons to the skillet.) Carefully transfer the dumplings to a serving plate.
- Ponzu Dipping Sauce
- Combine 3 tablespoons ponzu sauce, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil and 1 chopped scallion in a small bowl.
- Photography by Levi Brown
EASY STEAMED SHRIMP DUMPLINGS
This is an easier albeit much less sophisticated adaptation of Hey Jude's Har Gow recipe (#109191). I wanted something I could make up in the kitchen in our apartment in town, which is tiny and not well equipped. For steaming, I used a rice cooker with a steamer basket.
Provided by Joyful_FandC
Categories Very Low Carbs
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Boil some water to steam dumplings over.
- Combine first eight ingredients in a bowl and mix well.
- Prepare steamer -- line with lettuce or cabbage leaves or oil.
- Making one dumpling at a time:.
- Moisten wonton wrapper.
- Fill with 1 teaspoon of shrimp mixture.
- Wrap up by pulling corners up together and twisting a little.
- Place in steamer basket separate from other dumplings.
- When basket is filled, steam dumplings for 10 minutes.
- Enjoy with a bit of soy sauce or your favourite dipping sauce.
Nutrition Facts : Calories 236.8, Fat 11.3, SaturatedFat 2, Cholesterol 278.6, Sodium 711.7, Carbohydrate 5, Fiber 0.9, Sugar 1.3, Protein 27.7
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