- 1/2 pound peeled deveined shrimp, divided
- 1 bunch chives, minced (about 1/3 cup)
- 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
How to Make It
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 â€œHow to Steam Dim Sum,â€� 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.