Shrimp Dumplings

By Molly O'Neill

Total Time
25 minutes
Rating
4(13)
Comments
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Ingredients

Yield:4 servings
  • 2medium carrots, peeled and sliced, plus 1 small carrot, peeled and cut into fine julienne
  • 6scallions, trimmed and sliced
  • ⅔cup fresh cilantro leaves
  • 1small jalapeno, seeded and coarsely chopped
  • 1pound large shrimp, peeled and deveined
  • 2egg whites
  • 4tablespoons all-purpose flour
  • 4teaspoons kosher salt
  • Freshly ground pepper to taste
  • 1teaspoon grated lime zest
  • ½green bell pepper, cored and diced fine
  • Soy-ginger steaming liquid (see recipe)
  • 8Boston lettuce leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

164 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 26 grams protein; 533 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

  1. Step 1

    Process sliced carrots, scallions, cilantro and jalapeno in a food processor until minced. Scrape into a mixing bowl. Process shrimp in the food processor until a paste forms. Add egg whites, flour, salt, pepper and lime zest and process just to combine. Scrape the mixture into the bowl. Add green pepper and stir until the vegetables and shrimp paste are well mixed.

  2. Step 2

    Shape mixture into balls about 1¼ inch in diameter. Place in a steamer, cover and steam over the liquid until cooked through, about 10 minutes. Place 2 lettuce leaves on each of 4 plates so that they overlap slightly. Divide the dumplings among them. Scatter with the julienned carrots and serve immediately.

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Ratings

4 out of 5
13 user ratings
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Comments

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CJ

I found these too salty. I used coarse sea salt rather than the kosher salt specified, so I should probably have adjusted the quantity. Still, I'd suggest a reduction.

I'd also recommend grating the carrots before mincing. In my experience, this almost always yields a more dumpling-friendly texture.

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