Naked Shrimp and Chive Dumplings

recipe
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
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