Shrimp Dumplings
Submitted by Jeri Hudson
Steamed shrimp dumplings with ground turkey, dried mushrooms, and green onions wrapped in wonton skins. Served with a soy-ginger-honey dipping sauce, these 24 bite-sized parcels are a lighter take on dim sum favorites.
YIELD
24 dumplingsPREP
15 minCOOK
30 minREADY
45 minHomemade dumplings sound intimidating, but these come together faster than you’d think.
Shrimp and ground turkey get pulsed in a food processor with rehydrated mushrooms, green onions, and garlic, then seasoned with soy sauce, dark sesame oil, and a kick of hot pepper sauce. Spoon the filling into wonton wrappers, pleat the edges, and steam until the wrappers turn translucent and the filling is juicy.
The soy-ginger-honey dipping sauce ties everything together with a sweet, tangy punch.
Chef Tips
- Pulse the shrimp in short bursts so you get a finely chopped texture, not a paste
- Keep wonton wrappers covered with a damp towel while you work so they don’t dry out and crack
- Leave space between dumplings in the steamer; crowding them will make them stick together
- The dipping sauce can be made ahead and stored in the fridge for up to three days
Ingredients
Directions
Coat a steamer basket with the nonstick cooking spray and set aside.
In a small saucepan, soak the mushrooms in boiling water to cover for 15 minutes, then drain.
Remove and discard the stems, cut the caps into quarters.
In a good processor, combine the mushroom caps, green onions, and garlic and whirl until coarsely chopped.
Add the shrimp and whirl until finely chopped.
Transfer to a medium size bowl and stir in the ground turkey, soy sauce, oil and red pepper sauce.
Place 1 tablespoon of the shrimp mixture in the center of each wrapper square.
Dampen the edges with water, then fold up the sides around the filling, pleating the edges.
Place in the steamer basket, leaving ½ inch of space between the dumplings for the steam to circulate.
Set over bowling water, cover and steam for 15 minutes.
Meanwhile prepare the dipping sauce.
In a small bowl, whisk together the soy sauce, vinegar, honey, oil and ginger.
Serve the dumplings hot with the dipping sauce.
Makes 24 dumplings.
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