Shrimp & Chive Dumpling
If you want to add more dairy free and pescatarian recipes to your repertoire, Shrimp & Chive Dumpling might be a recipe you should try. This recipe serves 45. One serving contains 161 calories, 3g of protein, and 14g of fat. For 38 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. If you have salt and pepper, dumpling wrappers, shrimp, and a few other ingredients on hand, you can make it. It is brought to you by The Little Kitchen. 76 people found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a not so excellent spoonacular score of 12%. If you like this recipe, you might also like recipes such as Shrimp-and-chive-dumpling Soup, Easy Chicken and Chive-Dumpling Soup Recipe, and Shrimp Dumpling Filling.
Servings: 45
Ingredients:
2 ounces chives, chopped small (about 1 cup)
1 package round dumpling wrappers, about 40 to 50
2 teaspoons grated fresh ginger
1 green onion, sliced length-wise and then sliced small
salt and pepper
1 teaspoon sesame oil
1 pound fresh or frozen large shrimp, peeled, deveined and rinsed
grapeseed or vegetable oil for cooking
Equipment:
mixing bowl
knife
frying pan
paper towels
bowl
baking sheet
ziploc bags
Cooking instruction summary:
In a small mixing bowl, mixgreen onions, ginger, chives and 1/4 teaspoon salt. Add 1 Tablespoon water, mix and set aside.Prep shrimp, smash with the side of a knife and rough chop. Mix chive mixture and shrimp together. Add 1/4 teaspoon salt, 1/8 teaspoon pepper and sesame oil and mix thorougly.Make sure the filling is nicely seasoned. Heat a nonstick skillet on medium with a teaspoon of grapeseed or vegetable oil for 2 to 3 minutes. Add 1 teaspoon of filling to the skillet and cook for 2 to 3 minutes on each side. Taste the filling once it's fully cooked (and cooled a little bit, it will be hot!) and add more salt and pepper if necessary to the bowl of filling.To wrap the dumplings. Set up a small bowl of water and wnwrap dumpling wrappers (leaving them in the wrapper but also covering with a wet paper towel to insure they don't dry up) and one at a time, scoop about a teaspoon of filing into the middle of your wrapper. Dab a small spot of water onto the middle top of your dumpling, fold in half and press to seal. Using your thumb and finger, fold pleats into the dumpling on one side and then do the same for the other side. For reference, check out my video onhow to wrap potstickers.Cook the Potstickers.Make about 8 to 12at a time to not crowd the pan (depending on the size of your pan). Add 1/2 tablespoon oil to a nonstick skillet and turn heat to medium for about 3 minutes. Add dumplings to the skillet and cover. Cook for about 2 to 3 minutes. If frozen, add an extra minute. Uncover and add 1/4 cup of water (1/3 cup if frozen) and recover and allow potstickers to steam for about 3 to 4 minutes (4 to 6 minutes if frozen).Tip: These dumplings freeze nicely. Place them uncooked on a plate or parchment covered baking sheet and freeze for at least 30 minutes. Once they are frozen, place them in a zippered plastic bag and label it with the date and the name of the recipe. Follow the above instructions
Step by step:
1. In a small mixing bowl, mixgreen onions, ginger, chives and 1/4 teaspoon salt.
2. Add 1 Tablespoon water, mix and set aside.Prep shrimp, smash with the side of a knife and rough chop.
3. Mix chive mixture and shrimp together.
4. Add 1/4 teaspoon salt, 1/8 teaspoon pepper and sesame oil and mix thorougly.Make sure the filling is nicely seasoned.
5. Heat a nonstick skillet on medium with a teaspoon of grapeseed or vegetable oil for 2 to 3 minutes.
6. Add 1 teaspoon of filling to the skillet and cook for 2 to 3 minutes on each side. Taste the filling once it's fully cooked (and cooled a little bit, it will be hot!) and add more salt and pepper if necessary to the bowl of filling.To wrap the dumplings. Set up a small bowl of water and wnwrap dumpling wrappers (leaving them in the wrapper but also covering with a wet paper towel to insure they don't dry up) and one at a time, scoop about a teaspoon of filing into the middle of your wrapper. Dab a small spot of water onto the middle top of your dumpling, fold in half and press to seal. Using your thumb and finger, fold pleats into the dumpling on one side and then do the same for the other side. For reference, check out my video onhow to wrap potstickers.Cook the Potstickers.Make about 8 to 12at a time to not crowd the pan (depending on the size of your pan).
7. Add 1/2 tablespoon oil to a nonstick skillet and turn heat to medium for about 3 minutes.
8. Add dumplings to the skillet and cover. Cook for about 2 to 3 minutes. If frozen, add an extra minute. Uncover and add 1/4 cup of water (1/3 cup if frozen) and recover and allow potstickers to steam for about 3 to 4 minutes (4 to 6 minutes if frozen).Tip: These dumplings freeze nicely.
9. Place them uncooked on a plate or parchment covered baking sheet and freeze for at least 30 minutes. Once they are frozen, place them in a zippered plastic bag and label it with the date and the name of the recipe. Follow the above instructions
Nutrition Information:
covered percent of daily need
