Naked Shrimp and Chive Dumplings

These simple dumplings are just the filling, no wrapper. Serve with soy sauce, ponzu (Japanese citrus sauce), or other dipping sauce. Prep and Cook Time: 30 minutes.

Yield:

Makes 24 dumplings

Recipe from

Nutritional Information

Calories 20
Caloriesfromfat 15 %
Protein 3.9 g
Fat 0.3 g
Satfat 0.1 g
Carbohydrate 0.2 g
Fiber 0.0 g
Sodium 28 mg
Cholesterol 29 mg

Ingredients

1/2 pound peeled deveined shrimp, divided
1 bunch chives, minced (about 1/3 cup)

Preparation

In a food processor, whirl 1/4 lb. shrimp until not quite a smooth paste. Add remaining 1/4 lb. shrimp and pulse to chop coarsely. Pulse in chives. Divide mixture into 24 pieces. Roll each piece into a ball and place in parchment-lined steamers (see “How to Steam Dim Sum,� below). Steam dumplings until cooked through, about 10 minutes. Serve immediately.

How to Steam Dim Sum: Measure your steamer basket and choose a pot with a diameter at least 2 in. wider. To keep dumplings from sticking, cut a circle of parchment paper 1 in. smaller in diameter than the basket (so steam can flow up around the edges) and fit it in. Pour enough water into pot to come 1 in. up side and bring to a boil over high heat. Fill basket with dim sum first, then set it in the pot. Cover and cook, adding hot water as needed.

Note: Nutritional analysis is per dumpling.

Note:

April 2008