Recipe by Oxmoor House January 2002


Recipe Summary

6 servings (1 1/2 cups soup and 2 dumplings)


Ingredient Checklist


Instructions Checklist
  • Peel and devein shrimp; reserve shells. Rinse and drain shells; place in a Dutch oven. Add chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes. Strain broth mixture through a sieve over a bowl; discard solids. Return broth to pan.

  • Stir together bok choy and next 4 ingredients. Working with 1 wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), 1 tablespoon of bok choy mixture into center of each wrapper. Moisten edges of wrapper with water; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal.spoon about

  • Add shrimp, snow peas, and mushrooms to pan; bring to a boil. Reduce heat to simmer; gently drop dumplings into pan, 2 at a time. Cook 3 to 4 minutes, or until dumplings are done.

  • Gently ladle soup into bowls; sprinkle with green onions.


Oxmoor House Healthy Eating Collection

Nutrition Facts

141 calories; fat 1.9g; saturated fat 0.3g; protein 17.3g; carbohydrates 13.3g; cholesterol 88mg; iron 2.4mg; sodium 801mg; calories from fat 12%; fiber 0.9g; calcium 54mg.