Rating: 5 stars
3 Ratings
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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.

Christine Burns Rudalevige
Recipe by Cooking Light April 2014

Gallery

Credit: Brian Woodcock; Styling: Cindy Barr

Recipe Summary

hands-on:
30 mins
total:
45 mins
Yield:
Serves 4 (serving size: 6 dumplings and 1 1/2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook edamame according to package directions; drain. Rinse under cold water; drain.

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  • 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.

  • 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.

  • 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).

  • 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.

Nutrition Facts

211 calories; fat 2.6g; saturated fat 0.3g; mono fat 0.4g; poly fat 0.6g; protein 12g; carbohydrates 35g; fiber 2g; cholesterol 44mg; iron 2mg; sodium 504mg; calcium 58mg.
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