Best Steamed Lemony Shrimp Dumplings Recipes

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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

EASY STEAMED SHRIMP DUMPLINGS



Easy Steamed Shrimp Dumplings image

This is an easier albeit much less sophisticated adaptation of Hey Jude's Har Gow recipe (#109191). I wanted something I could make up in the kitchen in our apartment in town, which is tiny and not well equipped. For steaming, I used a rice cooker with a steamer basket.

Provided by Joyful_FandC

Categories     Very Low Carbs

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

1/2 lb raw shrimp, shelled and chopped
1/2 cup cabbage, finely chopped
2 green onions, chopped
1 egg
1 teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon soy sauce
salt and pepper
wonton wrapper, small

Steps:

  • Boil some water to steam dumplings over.
  • Combine first eight ingredients in a bowl and mix well.
  • Prepare steamer -- line with lettuce or cabbage leaves or oil.
  • Making one dumpling at a time:.
  • Moisten wonton wrapper.
  • Fill with 1 teaspoon of shrimp mixture.
  • Wrap up by pulling corners up together and twisting a little.
  • Place in steamer basket separate from other dumplings.
  • When basket is filled, steam dumplings for 10 minutes.
  • Enjoy with a bit of soy sauce or your favourite dipping sauce.

Nutrition Facts : Calories 236.8, Fat 11.3, SaturatedFat 2, Cholesterol 278.6, Sodium 711.7, Carbohydrate 5, Fiber 0.9, Sugar 1.3, Protein 27.7

SHRIMP AND VEGETABLE STEAMED DUMPLINGS



Shrimp and Vegetable Steamed Dumplings image

Provided by Food Network

Number Of Ingredients 13

2 tablespoons vegetable oil
1/2 pound raw shrimp, peeled deveined and roughly chopped
1/2 cup chopped white onion
1 large carrot finely chopped (about 1/3 cup)
1 cup chopped green cabbage
1/2 cup shiitake mushroom caps, thinly sliced and chopped
1/2 teaspoon dry chili pepper flakes
2 tablespoons sesame oil
1/4 cup low sodium soy sauce
3 tablespoons rice wine vinegar
3 tablespoons sugar
Salt and pepper to taste
1 pack wonton wrappers, preferably round

Steps:

  • In large skillet or a wok heat the vegetable oil until hot. Add the shrimp, onion, carrot, cabbage and mushrooms and quickly stir fry while combining the ingredients. Add the pepper flakes, sesame oil, soy sauce, vinegar and sugar, adjust the seasoning and pour out onto a cookie sheet to cool. When the mixture is cool begin making the dumplings by laying out one wonton, brush the edge with water, put 1 teaspoon of the filling into the middle and fold the edge over on the diagonal to from a packet. Trim the edges to eliminate the square corners. Dust the finished dumplings with a light coating of cornstarch to prevent sticking before cooking. Refrigerate until ready to cook.
  • To cook the finished dumplings, bring water to a boil in a large skillet in which a steamer basket may be nestled. When the water is boiling, insert the basket with the dumplings and steam for 6 minutes or until fully cooked. The dough will change color and texture when cooked. Serve with sweet mustard dip.

BERGY DIM SUM #5, STEAMED SHRIMP DUMPLINGS



Bergy Dim Sum #5, Steamed Shrimp Dumplings image

The right name for this appetizer is Har Gow. This can also be part of a Dim Sum Brunch.For a Dim Sum Brunch you would usually serve about 8-10 dishes different dishes, depending on the appetites of your guests. This recipe can be frozen and when you wish to serve it take it frozen and steam them over very high heat. I prefer to freeze them unsteamed. These are tasty!

Provided by Bergy

Categories     Lunch/Snacks

Time 1h

Yield 16 Dumplings

Number Of Ingredients 9

1 1/3 cups all-purpose flour
1/2 teaspoon salt
3/4 cup boiling water
6 ounces shrimp, finely chopped
1 1/2 ounces canned water chestnuts, finely chopped
2 teaspoons light soy sauce
1 teaspoon sugar
2 teaspoons cornstarch
1 pinch pepper

Steps:

  • Sift flour and salt into a bowl of mixer fitted with the dough paddle and quickly add the boiling water.
  • Mix until springy.
  • When cool enough to touch, knead a few times on an oiled surface.
  • If you do not have a mixer, after you have added the water to the flour/salt work the dough with the handle of a wooden spoon until it is cool enough to knead by hand.
  • Then knead on an oiled surface until springy.
  • Cover with a damp cloth and set aside.
  • Mix shrimp, water chestnuts, soy sauce,sugar and cornstarch with your fingers until sticky.
  • Refrigerate for 30 minutes.
  • Roll the dough out into a long sausage and cut off pieces (approx 14" long and into 16 pieces).
  • Roll out each piece into a thin round.
  • Place a teaspoon of the filling on each round and pinch the edges together (press with a fork to decorate the edges).
  • Oil your steamer and place the dumplings in it and steam over high heat for 8-9 minutes.
  • Serve with a spicy chili sauce or soy mixed with hot mustard.

SHIU MAI (CHINESE STEAMED SHRIMP DUMPLINGS) RECIPE - (4.3/5)



Shiu Mai (Chinese steamed shrimp dumplings) Recipe - (4.3/5) image

Provided by รก-39535

Number Of Ingredients 12

1 package Round dumpling skins (you can use square rounded off or your own homemade wrappers.
1/2 pound prawns
12 Chinese mushrooms, small or use canned but squeeze dry
1/2 pound ground pork
2 green onion, finely chopped
1 small egg
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon sesame oil
2 teaspoons thin soy sauce
1 teaspoon oyster sauce
1 tablespoon cornstarch

Steps:

  • Shell, devein, wash, and drain prawns. Dice into bits. Boil mushrooms in water for 10 minutes, rinse, squeeze dry, cut off and discard stems; then chop into very small pieces. Combine the pork, mushrooms, prawns, and onion. Put mixture on chopping board and chop 10 to 15 strokes with cleaver. (Use a sharp knife if you don't have a cleaver.) Texture, when you're finished, should be slightly finer than hamburger. Add "seasoning" and the egg to the pork mixture. Mix well. To make dumpling, place 1 Tbsp filling in the center of a dumpling skin. Then bring all sides of the skin up to cover the meat as much as possible, without closing. The top of the dumpling is left open. Cook dumplings by steaming for 30 minutes. Use as many as you need, with the rest, cool, wrap, freeze. Reheat after thawing by steaming 10 minutes. Serve with soy sauce, hot sauce, or mustard.

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