Vietnamese Shrimp Dumplings
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2teaspoons vegetable oil
- 14scallions, white part finely chopped, green part thinly sliced; keep separate
- 2cloves garlic, peeled and minced
- 1pound raw shrimp, peeled, deveined and coarsely chopped
- 1ounce dried shiitake mushrooms, soaked in hot water for 30 minutes, well drained, stemmed and coarsely chopped
- ½cup chopped, peeled jicama or water chestnuts
- 4small hot peppers, stemmed, seeded and minced
- 2tablespoons minced basil
- 2tablespoons minced mint
- 2teaspoons grated lemon rind
- 2tablespoons soy sauce
- 2tablespoons all-purpose flour
- 2egg whites
Nutritional analysis per serving (40 servings)
21 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 3 grams protein; 61 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a small nonstick skillet over medium heat. Add the chopped white scallions and garlic and cook until soft, about 4 minutes.
- Step 2
Set aside 40 of the green scallion slices. Place the scallion and garlic mixture with all ingredients except the flour and egg white in the work bowl of a food processor. Process until mixture forms a paste. Add the flour and egg. Process until combined.
- Step 3
Form the mixture into balls, using a rounded tablespoon for each. Bring a large pot of water to a boil. Reduce to a simmer. Add the dumplings, in batches if necessary. Cook until the dumplings rise to the top, about 2 minutes. Remove with a slotted spoon.
- Step 4
As soon as the dumplings are cooked, place a scallion slice on top. Secure with a toothpick.
Private Notes
Comments
These were delicious. I agree with making them a bit more savory with additional Chile, salt, maybe even some ginger. I served them alongside Pho Ga and everyone found that they tasted delicious inside the soup. I'm mulling over the idea of boiling them in the broth next time or maybe pan frying them lightly so they get a bit of a crust.
These were delicious. I agree with making them a bit more savory with additional Chile, salt, maybe even some ginger. I served them alongside Pho Ga and everyone found that they tasted delicious inside the soup. I'm mulling over the idea of boiling them in the broth next time or maybe pan frying them lightly so they get a bit of a crust.
These are very good. A few notes. First, I think it needs salt and I would add that into the mixture next time. Second, I thought these would have more heat. I used 2 serrano peppers and a large jalapeno pepper. Maybe I'd throw in a green chili or two next time. We served this with a soy/chili-garlic sauce which then added the heat and salt we wanted. One last thought, why does everything need to be minced or chopped when it is all going into the food processor anyway?
These are delicious! Our whole family, kids included, couldn't get enough. Will definitely make again and again.