These Shrimp Dumplings offer a delightful balance of textures and flavors, combining the sweetness of fresh shrimp with the earthy depth of rehydrated dried mushrooms. The filling is enhanced with aromatic garlic, green onions, and a hint of heat from red pepper sauce, creating a complex and satisfying bite. Perfect for a quick weeknight dinner or as an elegant appetizer for gatherings, these dumplings are easy to assemble using wonton wrappers. They can be steamed for a tender result or pan-fried for a crispy exterior, making them a versatile addition to your meal rotation.
Shrimp Dumplings
Description
These Shrimp Dumplings offer a delightful balance of textures and flavors, combining the sweetness of fresh shrimp with the earthy depth of rehydrated dried mushrooms. The filling is enhanced with aromatic garlic, green onions, and a hint of heat from red pepper sauce, creating a complex and satisfying bite. Perfect for a quick weeknight dinner or as an elegant appetizer for gatherings, these dumplings are easy to assemble using wonton wrappers. They can be steamed for a tender result or pan-fried for a crispy exterior, making them a versatile addition to your meal rotation.Ingredients
Directions
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Rehydrate dried mushrooms in hot water for 20 minutes, then drain, squeeze dry, and finely chop.
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In a food processor, pulse shrimp until coarsely chopped but not pureed. Transfer to a mixing bowl.
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Add ground turkey, chopped mushrooms, minced garlic, quartered green onions, soy sauce, sesame oil, red pepper sauce, and one beaten egg to the shrimp mixture.
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Mix all filling ingredients thoroughly until well combined. Cover and refrigerate for 15 minutes to firm up.
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Prepare a tray lined with parchment paper or a damp cloth. Wet the edges of each wonton skin with water using a brush.
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Place about 1 tablespoon of filling in the center of each wonton skin.
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Fold the skin diagonally to form a triangle, pressing out air pockets, then bring two bottom corners together and pinch to seal into a traditional dumpling shape.
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Steam dumplings in a steamer basket over boiling water for 8-10 minutes until shrimp is pink and cooked through, or pan-fry in oil over medium heat for 3-4 minutes per side until golden brown.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 52.0kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 8.0mg1%
- Total Carbohydrate 10.3g4%
- Dietary Fiber 2.3g10%
- Sugars 5.2g
- Protein 3.9g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure shrimp are fully cooked; they should turn opaque and pink. If using frozen shrimp, thaw and pat dry before chopping.
For a vegan variation, replace shrimp and turkey with firm tofu and use egg replacer for binding.
Uncooked dumplings can be stored in the freezer on a baking sheet before transferring to a bag; cook from frozen by adding 2-3 minutes to cooking time.
Serve with a dipping sauce made from soy sauce, rice vinegar, and a dash of chili oil.
