Shrimp and Vegetable Steamed Dumplings

Shrimp and Vegetable Steamed Dumplings

Ready in 45 minutes
1 review(s) averaging 0. 0% would make again

Top-ranked recipe named "Shrimp and Vegetable Steamed Dumplings"

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These make excellent party appetizers or can be a light sinner.

"I made these into small purses rather than the folded over version. While they were steaming I steamed a few carrot slices and some broccoli slaw to serve them on. A tangy Asian dipping sauce and a few cherry tomatoes completed the presentation. [I made edits to this recipe.]"

- promfh

Ingredients

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2 tablespoons Vegetable oil
1/2 pound shrimp; Raw, peeled
1/2 cup white onion; Chopped
1 large Carrot; chopped fine
1 cup green cabbage; Chopped
1/2 cup Shiitake mushroom caps
1/2 teaspoon Dry chili pepper flakes
2 tablespoons Sesame oil
1/4 cup Low sodium soy sauce
3 tablespoons Rice wine vinegar
3 tablespoons Sugar
salt and pepper; to taste
1 pk Wonton wrappers; preferably

Original recipe makes 12

Servings  

Preparation

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 edges over on the diagonal to form 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 minu tes or until fully cooked. The dough will change color and texture when cooked. Serve with sweet mustard dip.

Notes

I served these on a bed of steamed vegetables with a tangy Asian dipping sauce.

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Calories Per Serving: 184 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I made these into small purses rather than the folded over version. While they were steaming I steamed a few carrot slices and some broccoli slaw to serve them on. A tangy Asian dipping sauce and a few cherry tomatoes completed the presentation. [I made edits to this recipe.]
promfh 6 years ago
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