Shrimp and Edamame Dumplings recipe
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Ingredients
- 1 cup frozen shelled edamame (green soybeans) ⅓ pound large shrimp - peeled, deveined, and cut into 1/3-inch pieces ½ cup finely chopped bok choy 1 egg white 1 tablespoon minced fresh ginger root 1 tablespoon soy sauce 1 tablespoon sesame oil 1 clove garlic, minced, or more to taste 1 teaspoon salt 2 tablespoons water 36 dumpling wrappers ¼ cup peanut oil, divided 1 cup water, divided ½ cup low-sodium soy sauce 1 tablespoon sesame oil 1 green onion, sliced 2 teaspoons white sugar 1 tablespoon rice vinegar ½ teaspoon red pepper flakes, or to taste
Nutrition Info
- 310.6 caloriescarbohydrate: 32.2 gcholesterol: 42.7 mgfat: 14.8 gfiber: 1.3 gprotein: 11.9 gsaturatedFat: 2.4 gservingSize: -sodium: 1573 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Shrimp and Edamame Dumplings
Directions
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Place a steamer insert into a saucepan and fill with water to just below the bottom of the insert. Bring the water to a boil. Add the edamame, place a cover on the saucepan, and steam until just tender, 2 to 6.
Place steamed edamame in a food processor, blend until smooth. Transfer edamame puree to a large bowl.
Stir the shrimp, bok choy, egg white, ginger, soy sauce, 1 tablespoon sesame oil, garlic, and salt into the edamame puree.
Pour about 2 tablespoons water in a dish.
Scoop about 1 teaspoon of the shrimp mixture onto the center of a dumpling wrapper.
Wet the edge of the wrapper with water, then fold over to create a half-moon shape, pinch edge to seal.
Place the finished dumpling on a lightly floured baking sheet and cover with a damp towel, repeat with remaining wrappers.
Working in batches of 6 to 8 dumplings, heat about 1 tablespoon peanut oil in a large skillet over medium heat. Pan-fry dumplings until crispy on one side, about 2 minutes.
Flip dumplings and cook for 1 more minute. Add 1/4 cup water to the skillet and cover.
Steam dumplings until shrimp are bright pink and no longer transparent in the center, about 4 minutes more. Repeat with remaining dumplings.
For the dipping sauce: Whisk low-sodium soy sauce, sesame oil, green onion, sugar, rice vinegar, and red pepper flakes together in a shallow bowl until sugar has dissolved.