Shrimp Dumplings

Shrimp Dumplings
Anna Williams
Makes about 34 dumplings
preparation
50
minutes
cooking
50
minutes
other
0
minutes

Ingredients

1/2
pound
medium shrimp, peeled and deveined
1
teaspoon
grated fresh ginger
2
scallions (light and dark green parts), chopped
1
tablespoon
low-sodium soy sauce
1
teaspoon
sesame oil
1
8-ounce can water chestnuts, drained and roughly chopped
1/4
cup
fresh cilantro leaves (optional)
1/4
cup
fresh basil (optional)
1
12-ounce package wonton wrappers
3
tablespoons cold water

Directions

  1. In a food processor, pulse the shrimp, ginger, scallions, soy sauce, and oil until a paste forms. Add the water chestnuts, cilantro, and basil (if using) and pulse briefly.
  2. Place 34 wonton wrappers on a work surface lined with wax or parchment paper. Place 1 heaping teaspoon of the shrimp mixture in the center of each.
  3. Fill a small bowl with the water. Use a pastry brush or fingertip to brush the water along the edges of a wrapper. Fold it over the filling to form a triangle, then press the edges to seal.
  4. Use in Shrimp Dumpling Soup.
April 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 12 %
  • Fat 0 g
  • Sat Fat 0 g
  • Cholesterol 11 mg
  • Sodium 68 mg
  • Carbohydrate 4 g
  • Fiber 0 g
  • Sugar 0 g
  • Protein 2 g
What does this mean? See Nutrition 101.