Shrimp Dumplings
Yield
24 dumplingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
|
* |
| 4 | large |
mushrooms
dried |
|
| 3 | each |
scallions, spring or green onions
quartered crosswise |
|
| ½ | each |
garlic cloves
|
|
| 8 | ounces |
shrimp
shelled and deveined |
|
| 6 | ounces |
ground turkey
|
|
| 2 | teaspoons |
soy sauce, tamari
|
|
| 1 | teaspoon |
sesame oil
dark |
|
| 3 | dash |
red hot pepper sauce
|
*
|
| 6 | each |
egg roll wrappers
each cut into 4 squares, or 24 wonton skins, each 2 1/2 inches square |
* |
| 2 | tablespoons |
soy sauce, sodium reduced
|
|
| 2 | teaspoons |
rice vinegar
|
|
| ½ | teaspoon |
honey
|
|
| ½ | teaspoon |
sesame oil
dark |
|
| ½ | teaspoon |
ginger
minced fresh, or 1/8 teaspoon ground ginger |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
|
* |
| 4 | large |
mushrooms
dried |
|
| 3 | each |
scallions, spring or green onions
quartered crosswise |
|
| 0.5 | each |
garlic cloves
|
|
| 231.2 | ml/g |
shrimp
shelled and deveined |
|
| 173.4 | ml/g |
ground turkey
|
|
| 1E+1 | ml |
soy sauce, tamari
|
|
| 5 | ml |
sesame oil
dark |
|
| 3 | dash |
red hot pepper sauce
|
*
|
| 6 | each |
egg roll wrappers
each cut into 4 squares, or 24 wonton skins, each 2 1/2 inches square |
* |
| 3E+1 | ml |
soy sauce, sodium reduced
|
|
| 1E+1 | ml |
rice vinegar
|
|
| 2.5 | ml |
honey
|
|
| 2.5 | ml |
sesame oil
dark |
|
| 2.5 | ml |
ginger
minced fresh, or 1/8 teaspoon ground ginger |
|
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.
