This recipe was fantastic. I rolled the wontons up like purses. My husband and I ate half the recipe and froze the other half.
Shrimp and Edamame Dumplings
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.
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Total: 45 Minutes
- 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
- 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
- 1. Cook edamame according to package directions; drain. Rinse under cold water; drain.
- 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. 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. 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. 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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