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Shrimp Dumplings

Yield Makes about 34 dumplings


  • 1/2 pound medium shrimp, peeled and deveined
  • 1 teaspoon grated fresh ginger
  • 2 scallions (light and dark green parts), chopped
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 8-ounce can water chestnuts, drained and roughly chopped
  • 1/4 cup fresh cilantro leaves (optional)
  • 1/4 cup fresh basil (optional)
  • 1 12-ounce package wonton wrappers
  • 3 tablespoons cold water

Nutrition Information

  • calories 30
  • caloriesfromfat 12 %
  • fat 0 g
  • satfat 0 g
  • cholesterol 11 mg
  • sodium 68 mg
  • carbohydrate 4 g
  • fiber 0 g
  • sugars 0 g
  • protein 2 g

How to Make It

  1. In a food processor, pulse the shrimp, ginger, scallions, soy sauce, and oil until a paste forms. Add the water chestnuts, cilantro, and basil (if using) and pulse briefly.

  2. Place 34 wonton wrappers on a work surface lined with wax or parchment paper. Place 1 heaping teaspoon of the shrimp mixture in the center of each.

  3. Fill a small bowl with the water. Use a pastry brush or fingertip to brush the water along the edges of a wrapper. Fold it over the filling to form a triangle, then press the edges to seal. Use in Shrimp Dumpling Soup.