Best Asparagus Shrimp Dumplings Recipes

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HAR GOW (DIM SUM SHRIMP DUMPLINGS)



Har Gow (Dim Sum Shrimp Dumplings) image

This recipe for Har Gow (dim sum crystal shrimp dumplings) has been a long time coming. After many experiments, we've cracked the code on how to make them.

Provided by Judy

Categories     Dim Sum

Time 1h20m

Number Of Ingredients 13

1/2 pound raw shrimp (peeled, de-veined, and patted dry)
1 teaspoon oyster sauce
1 tablespoon vegetable oil
1/4 teaspoon white pepper
1 teaspoon sesame oil
1/4 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ginger
1/4 cup bamboo shoots
1 cup wheat starch
1/2 cup cornstarch
1 1/4 cups boiling water ((add an additional 1 to 2 teaspoons in dryer climates))
3 teaspoons lard ((or oil))

Steps:

  • Mix everything (except the bamboo) together; whip in one direction for a few minutes until the mixture starts to look sticky. Now add the chopped bamboo shoots, and mix everything together. Cover and refrigerate while preparing the dough.
  • Mix the wheat starch and cornstarch in a mixing bowl. Slowly add in the boiling water, while stirring rapidly. Now add in the lard (or oil) and continue to stir. Knead the dough for a couple of minutes, until it turns into a smooth dough ball. Roll the dough into a long cylinder, and divide it into 18 equal pieces. Cover the dough pieces with a damp paper towel.
  • Turn on the stove to pre-boil the water in the steamer. Take one piece of dough and roll it into a 3" diameter circle. Add a spoonful of filling and fold the dumpling as shown in our video. Continue assembling until all the dumplings are made.
  • Once the water in the steamer is boiled, steam the shrimp dumplings for 6 minutes using high heat and serve hot. Make sure that they each have an inch and a half to expand during the cooking process.

Nutrition Facts : Calories 213 kcal, Carbohydrate 30 g, Protein 8 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 98 mg, Sodium 424 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ASPARAGUS SHRIMP LINGUINE



Asparagus Shrimp Linguine image

My family really enjoys asparagus and shrimp. We often have this on busy weeknights because its healthy and cooks quickly. -Ehnes Wannetta, Eagle Bend, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

6 ounces uncooked whole wheat linguine
1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
2 tablespoons olive oil
1 medium onion, chopped
1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
4 garlic cloves, minced
1/4 cup reduced-sodium chicken broth
4 wedges The Laughing Cow garlic and herb Swiss cheese
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Steps:

  • In a large saucepan, cook linguine according to package directions, adding asparagus during the last 3 minutes of cooking., Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add shrimp and garlic; cook 2-4 minutes longer or until shrimp turn pink. Stir in broth; cook over medium heat 1-2 minutes or until liquid is almost evaporated. Add Swiss cheese, lemon juice, salt and pepper; stir until cheese is melted., Drain linguine and asparagus, reserving 1/4 cup pasta water. Stir linguine and asparagus into shrimp mixture, adding enough reserved pasta water to moisten pasta. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 444 calories, Fat 16g fat (5g saturated fat), Cholesterol 221mg cholesterol, Sodium 685mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 6g fiber), Protein 38g protein. Diabetic Exchanges

SHRIMP DUMPLINGS



Shrimp Dumplings image

Provided by Chuck Hughes

Time 55m

Yield 50 dumplings

Number Of Ingredients 34

12 medium shrimp, de-shelled and de-veined
1/4 pound ground pork
2 cloves garlic, minced
1/4 cup fresh cilantro leaves
1 tablespoon ground coriander seeds
1 teaspoon toasted sesame oil
1 teaspoon olive oil
1 pinch chile flakes
Zest of 1 lime
1 teaspoon salt
1 teaspoon crushed pepper
1 package round wonton wrappers
Vegetable oil
1/4 cup thinly sliced fresh chives, for garnish
Peanut Sauce, for dipping, recipe follows
Spicy Orange Sauce, for dipping, recipe follows
1/2 cup veal stock
1/4 cup smooth peanut butter
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon honey
1/2 teaspoon toasted sesame oil
Salt and pepper
1/4 cup mirin
2 tablespoons rice vinegar
1 teaspoon fish sauce
1/2 teaspoon chile flakes
1/2 teaspoon Sriracha
Zest of 1 orange
Juice of 2 oranges
1 tablespoon grated ginger
1 tablespoon honey
1 small clove garlic, minced
1 teaspoon cornstarch diluted in a little water

Steps:

  • Chuck Hughes' shrimp dumplings are packed with flavor - perfect as a starter or even a main course.
  • In a food processor, mix the shrimp, ground pork, garlic, cilantro, coriander seeds, oils, chile, lime zest, salt and pepper. Process until a smooth paste forms, about 2 minutes.
  • Spoon 1 tablespoon of the shrimp mixture onto the middle of 1 wonton wrapper. Brush the edges of the wonton wrapper with water. Bring up the bottom side of the wrapper, fold over and press into a half-moon shape, encasing all of the filling. Place on baking a sheet, cover loosely with plastic wrap and repeat with the rest of the shrimp mixture and wrappers. Make sure that the dumplings do not touch each other on the baking sheet.
  • Using a bamboo steamer (or a covered pot with a steamer insert/basket), steam the dumplings for about 10 minutes. Keep warm.
  • Right before plating, heat a little vegetable oil in a skillet over medium heat and fry the dumplings on both sides until brown, about 3 minutes per side. Garnish with the chives and serve with the peanut and spicy orange sauces.
  • In a small saucepan over medium heat, mix all the ingredients. Stir and cook until reduced to a creamy sauce, about 5 minutes. Set aside.
  • In a small saucepan, whisk all the ingredients and bring to a boil. Let simmer until it thickens, about 1 minute. Set aside.

SHRIMP DUMPLINGS



Shrimp Dumplings image

Provided by Food Network

Number Of Ingredients 18

1/4 pound piece pork fat
1 1/2 cups boiling water
1/2 pound shrimp, shelled deveined, and diced
3/4 tablespoon salt
1 teaspoon sugar
1 medium egg white, beaten
1 1/2 tablespoons tapioca flour
1 1/2 teaspoons oyster sauce
3/4 teaspoons sesame oil
Pinch freshly ground white pepper
1/4 cup peeled and finely diced fresh water chestnuts
1/4 cup finely sliced white part only scallion
2 tablespoons finely diced bamboo shoots
1 1/3 cups wheat starch
2/3 cup tapioca flour
1/4 teaspoon salt
1 cup plus 3 tablespoon boiling water
2 tablespoons lard, or peanut oil

Steps:

  • To prepare the filling, place the pork fat in the boiling water and boil until fully cooked and translucent, about 30 minutes. Remove, place in a bowl, run cold water over it, and allow to stand for several minutes. Remove, dry with paper towels, and cut 2 tablespoons of fat into 1/8-inch dice. Reserve. Place the shrimp in the bowl of a electric mixer. Start the mixer and add, mixing thoroughly after each ingredient, the salt, sugar, egg white, tapioca flour, oyster sauce, sesame oil, and white pepper. Add the pork fat, water chestnuts, scallion, and bamboo shoots. Combine evenly and thoroughly. Remove the mixture, place in a shallow dish, cover, and refrigerate for 4 hours or overnight. To make the dough, in the bowl of an electric mixer, place the wheat starch, tapioca flour and salt. Start the mixer and add the boiling water. (If an electric mixer is unavailable, mix by hand in the same order, pouring water with 1 hand, mixing with a wooden spoon with the other.) Add the lard and mix thoroughly. If the dough is too dry, add 1 teaspoon boiling water. Continue to mix until a ball of dough is formed. Remove from the bowl, knead a few times, and divide into 4 equal pieces. Place each piece in a plastic bag to retain moisture. To prepare the dumplings, before working the dough, oil the work surface. Soak a paper towel in melted pork fat or peanut oil and repeatedly run a clever blade across it so that the blade stays oiled. Roll each piece of dough into a cylinder 8 inches long and 1-inch in diameter. Cut into 1/2-inch pieces. Work with one and keep the others covered with plastic. Roll each into a small ball and press down with your palm to flatten it. Press flatter with the broad side of the oiled cleaver to create a round skin 2 1/2 inches in diameter. To form the dumplings, place 1 1/2 teaspoons of the filling in the center of each round and fold in half, forming a crescent or half moon. Hold the dumpling securely in one hand, then begin to form pleats with the fingers of the other hand. Continue to form small pleats until the dumplings are completely closed. Press the top edge of the dumpling between your thumb and forefinger to seal tightly. Tap the sealed edge lightly your knuckle to give the dumpling its final shape. Oil a steamer, place the har gau into steamer, cover, and steam for 7 minutes. Turn off the heat and serve.;

STEAMED SHRIMP DUMPLINGS



Steamed Shrimp Dumplings image

Provided by Food Network Kitchen

Time 1h40m

Yield 36 servings

Number Of Ingredients 11

1 large egg white
3/4 pound large shrimp, peeled, deveined and finely chopped
1/3 cup finely chopped peeled jicama or water chestnuts
2 scallions, finely chopped
1 1/2 tablespoons cornstarch
1 1/2 teaspoons Chinese rice wine or dry sherry
3/4 teaspoon toasted sesame oil
Kosher salt
1/2 teaspoon sugar
Pinch of ground white pepper
36 round dumpling wrappers, thawed if frozen

Steps:

  • Lightly beat the egg white in a large bowl. Add the shrimp, jicama, scallions, cornstarch, rice wine, sesame oil, 3/4 teaspoon salt, the sugar and pepper. Stir well until the mixture starts to thicken, about 1 minute; cover and refrigerate until very cold, about 1 hour.
  • Set 1 dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Stir the shrimp mixture, then scoop 1 heaping teaspoonful onto the center of the wrapper. Dab a finger in a cup of cold water and moisten the edges of the wrapper. Fold in half and press the edges together to seal; transfer to a baking sheet. Cover with a damp paper towel while you form the remaining dumplings.
  • Fill a large nonstick skillet with 1/4 inch of water and bring to a boil. Working in batches, add the dumplings and arrange in a single layer, cover and let steam until cooked through, about 5 minutes. (If the water evaporates before the dumplings are fully cooked, add 2 more tablespoons to the skillet.) Carefully transfer the dumplings to a serving plate.
  • Ponzu Dipping Sauce
  • Combine 3 tablespoons ponzu sauce, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil and 1 chopped scallion in a small bowl.
  • Photography by Levi Brown

ALMOND ASPARAGUS SHRIMP ON STEAMED RICE



Almond Asparagus Shrimp on Steamed Rice image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 teaspoons vegetable oil
24 cleaned, peeled and deveined prawns
2 teaspoons minced garlic
1 cup chicken broth
2 tablespoons white sugar
A dash of salt
A dash of white pepper
2 tablespoons mayonnaise
8 fresh asparagus, cut into 1-inch sections
1/2 cup sundried tomatoes
8 cups cooked steamed rice
2/3 cup sliced toasted almonds

Steps:

  • Heat a large saute pan over medium-high heat. Add the vegetable oil. Lay the prawns in the pan slowly without splashing them in the oil. Add the garlic, then saute until the aroma of the garlic permeates and the prawns turn pink. Turn the heat to medium and slowly add the chicken broth, sugar, salt, white pepper and mayonnaise. Mix and saute all the ingredients until the sugar is clearly melted and the sauce is evenly combined and starts to boil. Add the asparagus and sundried tomatoes at this time and saute for another 30 seconds (making sure the sundried tomato is evenly cooked). Then pour over a bed of cooked steamed rice. Sprinkle the toasted almonds on top, and then serve.

SHRIMP DUMPLINGS



Shrimp Dumplings image

Provided by Molly O'Neill

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 medium carrots, peeled and sliced, plus 1 small carrot, peeled and cut into fine julienne
6 scallions, trimmed and sliced
2/3 cup fresh cilantro leaves
1 small jalapeno, seeded and coarsely chopped
1 pound large shrimp, peeled and deveined
2 egg whites
4 tablespoons all-purpose flour
4 teaspoons kosher salt
Freshly ground pepper to taste
1 teaspoon grated lime zest
1/2 green bell pepper, cored and diced fine
Soy-ginger steaming liquid (see recipe)
8 Boston lettuce leaves

Steps:

  • Process sliced carrots, scallions, cilantro and jalapeno in a food processor until minced. Scrape into a mixing bowl. Process shrimp in the food processor until a paste forms. Add egg whites, flour, salt, pepper and lime zest and process just to combine. Scrape the mixture into the bowl. Add green pepper and stir until the vegetables and shrimp paste are well mixed.
  • Shape mixture into balls about 1 1/4 inch in diameter. Place in a steamer, cover and steam over the liquid until cooked through, about 10 minutes. Place 2 lettuce leaves on each of 4 plates so that they overlap slightly. Divide the dumplings among them. Scatter with the julienned carrots and serve immediately.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 1 gram, Fiber 3 grams, Protein 19 grams, SaturatedFat 0 grams, Sodium 700 milligrams, Sugar 3 grams, TransFat 0 grams

SHRIMP AND SCALLOP DUMPLINGS



Shrimp and Scallop Dumplings image

A bowl of Chinese dumplings is always welcome, whether served in broth or, like here, simply dressed with rice vinegar and spicy sesame oil. It's no trouble at all to chop and season the filling, and store-bought wrappers are easy to stuff and seal. Four minutes in boiling water is all it takes to get these bright-tasting shellfish dumplings on the table.

Provided by David Tanis

Categories     dinner, lunch, dumplings, main course

Time 2h

Yield 40 dumplings

Number Of Ingredients 13

1/2 pound sea scallops, roughly chopped
1/2 pound shrimp, peeled, cleaned and roughly chopped
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1 tablespoon grated ginger
1/3 cup chopped scallions
1 teaspoon toasted sesame oil
1/2 cup chopped cilantro, leaves and tender stems, plus a few sprigs for garnish
1 serrano chile, finely chopped
40 round dumpling wrappers, 3 1/2-inch diameter
1/2 cup rice vinegar
1 teaspoon spicy sesame oil
2 scallions, thinly slivered

Steps:

  • Put chopped scallops and shrimp in a bowl. Add salt, pepper, ginger, scallions, sesame oil, chopped cilantro and serrano chile. Mix well with a wooden spoon, then cover and refrigerate at least 1 hour. (Mixture may be prepared up to 1 day ahead.) You should have about 2 1/2 cups filling.
  • Working in batches, line up dumpling wrappers on a work surface. Place 2 teaspoons filling in the center of each wrapper. Lightly moisten the edge of each wrapper with water and pinch together to surround filling and form a half-moon. Pleat edges to secure the seal.
  • Bring a large low pot of well-salted water to boil over high heat. Meanwhile, make the dipping sauce: Whisk together rice vinegar, spicy sesame oil and slivered scallions in a small serving dish.
  • Add 12 dumplings at a time to the pot. When they bob to the surface, simmer 4 minutes, then remove with a slotted spoon or spider. Serve each person 3 or 4 dumplings in a small bowl. Drizzle with 1 teaspoon dipping sauce and garnish with cilantro sprigs.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 0 grams, Carbohydrate 19 grams, Fat 1 gram, Fiber 1 gram, Protein 5 grams, SaturatedFat 0 grams, Sodium 238 milligrams, Sugar 0 grams, TransFat 0 grams

SHRIMP AND ASPARAGUS



Shrimp and Asparagus image

This recipe is a delicious option for shrimp. Shrimp sauteed with asparagus and mushrooms, tossed with egg noodles.

Provided by Cathy Christensen

Categories     Pasta and Noodles     Noodle Recipes

Time 50m

Yield 8

Number Of Ingredients 10

1 pound fresh asparagus
1 (16 ounce) package egg noodles
4 cloves garlic, minced
½ cup extra virgin olive oil
1 cup butter
1 tablespoon lemon juice
1 pound medium shrimp - peeled and deveined
1 pound fresh mushrooms, thinly sliced
½ cup grated Parmesan cheese
salt and pepper to taste

Steps:

  • In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.
  • Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.
  • In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.
  • Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.
  • Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately.

Nutrition Facts : Calories 652.7 calories, Carbohydrate 45.4 g, Cholesterol 198.7 mg, Fat 42.2 g, Fiber 3.6 g, Protein 24.7 g, SaturatedFat 18.3 g, Sodium 339.9 mg, Sugar 3.2 g

SHEET PAN LEMON BUTTER GARLIC SHRIMP WITH ASPARAGUS



Sheet Pan Lemon Butter Garlic Shrimp with Asparagus image

Have dinner ready in less than 30 minutes with this quick and easy one-pan roasted lemon butter shrimp and asparagus seasoned with garlic.

Provided by Fioa

Categories     Seafood     Shellfish     Shrimp

Time 22m

Yield 4

Number Of Ingredients 10

cooking spray
1 pound fresh asparagus, trimmed
2 tablespoons olive oil, divided
4 cloves garlic, minced
salt, divided
1 pinch ground black pepper, divided
1 ½ pounds uncooked medium shrimp, peeled and deveined
1 teaspoon paprika
3 tablespoons butter, cubed
3 tablespoons lemon juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a rimmed 9x12-inch baking pan with parchment paper and grease with cooking spray.
  • Place asparagus on the prepared baking pan and drizzle with 1 tablespoon olive oil. Sprinkle with garlic, 1 teaspoon salt, and 1/2 teaspoon pepper; toss until well coated. Arrange asparagus in a single layer.
  • Bake in the preheated oven until slightly tender, about 6 minutes.
  • Remove from oven and place shrimp on one side of the pan. Drizzle with remaining 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and smoked paprika; toss until well coated. Place shrimp in a single layer next to the asparagus. Top asparagus and shrimp with cubed butter.
  • Roast in the preheated oven until shrimp is opaque, about 6 minutes.
  • Remove pan from oven and drizzle with lemon juice.

Nutrition Facts : Calories 300.3 calories, Carbohydrate 6.9 g, Cholesterol 281.8 mg, Fat 17.1 g, Fiber 2.7 g, Protein 30.7 g, SaturatedFat 6.8 g, Sodium 1524.8 mg, Sugar 2.4 g

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