Shrimp and Edamame Dumplings

Photo: Brian Woodcock; Styling: Cindy Barr  

Having multiple sets of hands makes dumpling assembly easy and fun. To make ahead, dust the uncooked dumplings with cornstarch. Freeze in a single layer on a baking sheet. Store frozen dumplings in a large zip-top plastic bag in the freezer up to one month.

Yield: Serves 4 (serving size: 6 dumplings and 1 1/2 tablespoons sauce)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 30 Minutes
Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 211
  • Fat: 2.6g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 12g
  • Carbohydrate: 35g
  • Fiber: 2g
  • Cholesterol: 44mg
  • Iron: 2mg
  • Sodium: 504mg
  • Calcium: 58mg

Ingredients

  • 1/2 cup frozen shelled edamame (green soybeans)
  • 1 teaspoon cornstarch
  • 2 teaspoons lower-sodium soy sauce
  • 1 teaspoon grated peeled fresh ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dark sesame oil
  • 18 medium shrimp, peeled and deveined (about 8 ounces)
  • 1 large egg white
  • 1/2 cup finely chopped napa (Chinese) cabbage
  • 1 tablespoon hot water
  • 2 teaspoons brown sugar
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili garlic sauce
  • 1/2 teaspoon fish sauce
  • 24 round wonton wrappers or gyoza skins
  • Cooking spray
  • 1/2 cup water, divided

Preparation

  1. 1. Cook edamame according to package directions; drain. Rinse under cold water; drain.
  2. 2. Combine cornstarch and next 8 ingredients (through egg white) in the bowl of a food processor; pulse until finely chopped. Combine edamame, shrimp mixture, and cabbage in a bowl. Refrigerate mixture 10 minutes.
  3. 3. Combine 1 tablespoon hot water and brown sugar in a bowl, stirring until brown sugar dissolves. Stir in lime juice, chili garlic sauce, and fish sauce.
  4. 4. Working with 1 wonton wrapper at a time (cover remaining wrappers to keep them from drying), moisten outside edge of wrapper with water. Spoon about 1 1/2 teaspoons shrimp mixture into center of circle. Fold wrapper over filling; pinch edges together to seal. Repeat procedure with remaining wrappers and shrimp mixture (cover formed dumplings to keep them from drying).
  5. 5. Heat a large skillet over high heat. Coat pan with cooking spray. Arrange 12 dumplings in pan; cook 1 minute. Turn dumplings over. Carefully add 1/4 cup water to pan; cover immediately. Cook 2 minutes; place cooked dumplings on a platter. Wipe pan with a paper towel. Repeat procedure with cooking spray, remaining 12 dumplings, and remaining 1/4 cup water. Serve immediately with sauce.
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