Description
A delicious recipe for shrimp and vegetable dumplings that are easy to make and perfect for any occasion.
Ingredients
Scale
- 1 pound raw shrimp, peeled and deveined
- 1 cup finely chopped cabbage
- 1/2 cup grated carrots
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 1 package dumpling wrappers (about 30 wrappers)
- Cooking oil for frying
- Water for steaming
Instructions
- In a food processor, combine the shrimp, cabbage, carrots, green onions, garlic, ginger, soy sauce, sesame oil, and cornstarch. Pulse until the mixture is well combined but still slightly chunky.
- Place a dumpling wrapper on a clean surface. Spoon about 1 tablespoon of the shrimp mixture into the center of the wrapper. Moisten the edges with water, fold the wrapper in half, and pinch to seal. Repeat with remaining wrappers and filling.
- In a large skillet, heat 2 tablespoons of cooking oil over medium heat. Arrange the dumplings in a single layer in the skillet and cook for 2-3 minutes or until the bottoms are golden brown.
- Carefully add 1/4 cup of water to the skillet and cover immediately. Steam the dumplings for about 5-7 minutes or until the shrimp is cooked through and the wrappers are tender.
- Remove the lid and let the dumplings cook for another minute to crisp up the bottoms. Serve hot with soy sauce or your favorite dipping sauce.
Notes
- For a spicier kick, add a teaspoon of sriracha or chili paste to the filling.
- You can substitute the shrimp with ground chicken or tofu for a different protein option.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Steaming and frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 150mg