Description
Savory shrimp and vegetable dumplings showcase delicate parcels of Asian culinary artistry. Delicious wrappers embrace succulent seafood and garden-fresh vegetables, promising a delightful journey through complex flavors you’ll eagerly explore.
Ingredients
Scale
- ½ lb (225 g) shrimp, peeled, deveined, and finely chopped
- 2 green onions, finely chopped
- ½ cup cabbage, finely shredded
- ¼ cup carrots, grated
- 1 clove garlic, minced
- 1 teaspoon ginger, grated
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp salt
- ¼ tsp white pepper
- 30–40 round dumpling wrappers (store-bought or homemade)
- 1 small bowl water (for sealing edges)
- 2 tbsps vegetable oil (for pan-frying)
- Soy sauce (for serving)
- Chili oil (for serving)
- Dumpling dipping sauce (for serving)
Instructions
- Preparation: Finely dice shrimp, cabbage, carrots, green onions, garlic, and ginger into consistent, small pieces to ensure uniform flavor distribution throughout the filling.
- Mixing: Combine chopped ingredients with soy sauce, sesame oil, salt, and white pepper in a mixing bowl, gently incorporating to create a cohesive and flavorful filling.
- Wrapping: Arrange dumpling wrappers on a clean surface, carefully placing a measured portion of filling in the center of each wrapper, avoiding excess that could impede sealing.
- Sealing: Dampen wrapper edges with water, then fold into a half-moon shape, pressing edges firmly and creating decorative pleats for an elegant finish.
- Cooking: Choose your preferred method – pan-frying for crispy bottoms, steaming for delicate texture, or boiling for a lighter approach. For pan-frying, arrange dumplings in a single layer in a heated, oiled skillet, browning the bottom before adding water and covering to steam.
- Finishing: Remove lid once water evaporates to crisp dumpling bases, ensuring a perfect textural contrast. For steaming, place dumplings in a lined steamer basket with space between each. If boiling, gently drop into rapidly boiling water and remove when they float to the surface.
- Serving: Plate dumplings immediately, presenting with complementary dipping sauces like soy sauce or chili oil to elevate the culinary experience.
Notes
- Precise Ingredient Chopping: Fine, uniform chopping ensures even flavor distribution and consistent texture throughout the dumpling filling.
- Moisture Management: Keep dumpling wrappers uncovered and work quickly to prevent sticking and maintain wrapper flexibility.
- Sealing Technique: Apply light water pressure when sealing edges, using gentle pinching to create a secure closure that prevents filling leakage during cooking.
- Cooking Method Flexibility: Adapt cooking style based on personal preference – pan-frying for crispy texture, steaming for delicate result, or boiling for lighter preparation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 5
- Calories: 180
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 60 mg