Steamed Shrimp and Vegetable Dumplings

Total Time
33mins
Prep 30 mins
Cook 3 mins

this was me trying to deconstruct the steamed dumplings I get at chinese restaurants, plus adding shrimp. I think it turned out pretty well.

Ingredients Nutrition

Directions

  1. In a large bowl mix together all the minced vegetables. It is important that the vegetables are a very small dice because they are filling the small wontons.
  2. In a skillet, saute the shrimp in the oil until just about pink. I did not fully cook the shrimp because I feel that the steamer does the rest for me. But if you feel differently, by all means go ahead and cook the shrimp fully. The shrimp should also be chopped small, I like chopping them after they cook, it seems easier.
  3. Once the shrimp has cooled, add it to the minced vegetables and add the salt to season.
  4. Take each wonton square and add a small amount of filling to the center. take your index finger, wet it and trace it around the edge of each wonton (to create a seal for the wontons once they are pressed together.).
  5. Pinch each edge of the wontons so to make a triangle, then bring each of the three tips up together to create a bundle.
  6. Repeat steps four and five until you use up all the filling.
  7. Prepare your steamer with the water, heat it for a minute or so, and then lay the lettuce leaves on the bottom to prevent the dumplings from sticking.
  8. Steam the dumplings in batches for about 2-3 minutes, or until the wontons become translucent.
  9. Enjoy! They go well with soy sauce, however, I prefer the sweeter type sauce I get with the chinese take-out, so if you can find something like that to serve the dumplings with, I would suggest it.

Reviews

(1)
Most Helpful

I didn't use cucumber and added a small amount of onion. Instead of salt as seasoning, I added a small amount of low sodium soy sauce. They tasted great! Unfortunately, mine fell apart for some odd reason, when I cooked them. Probably a "user error", but I'm definitely going to try to figure out why and try again. I served them with sweet chili sauce and a knife and fork. ;) Made for PAC Fall 2007

French Fried Texan October 13, 2007

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