Shrimp And Edamame Dumplings Recipe

Name: Shrimp And Edamame Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup frozen shelled edamame (green soybeans); 1 teaspoon cornstarch; 2 teaspoons lower-sodium soy sauce; 1 teaspoon grated peeled fresh ginger; 1 teaspoon minced garlic; 1 teaspoon rice vinegar; 1/2 teaspoon sugar; 1/2 teaspoon dark sesame oil; 18 medium shrimp, peeled and deveined (about 8 ounces); 1 large egg white; 1/2 cup finely chopped napa (Chinese) cabbage; 1 tablespoon hot water; 2 teaspoons brown sugar; 2 tablespoons fresh lime juice; 1 teaspoon chili garlic sauce; 1/2 teaspoon fish sauce; 24 round wonton wrappers or gyoza skins; Cooking spray; 1/2 cup water, divided

Servings: persons

1/2 cup frozen shelled edamame (green soybeans)
1 teaspoon cornstarch
2 teaspoons lower-sodium soy sauce
1 teaspoon grated peeled fresh ginger
1 teaspoon minced garlic
1 teaspoon rice vinegar
1/2 teaspoon sugar
1/2 teaspoon dark sesame oil
18 medium shrimp, peeled and deveined (about 8 ounces)
1 large egg white
1/2 cup finely chopped napa (Chinese) cabbage
1 tablespoon hot water
2 teaspoons brown sugar
2 tablespoons fresh lime juice
1 teaspoon chili garlic sauce
1/2 teaspoon fish sauce
24 round wonton wrappers or gyoza skins
Cooking spray
1/2 cup water, divided

1
Cook edamame according to package directions; drain. Rinse under cold water; drain.
2
Combine cornstarch and next 8 ingredients (through egg white) in the bowl of a food processor; pulse until finely chopped. Combine edamame, shrimp mixture, and cabbage in a bowl. Refrigerate mixture 10 minutes.
3
Combine 1 tablespoon hot water and brown sugar in a bowl, stirring until brown sugar dissolves. Stir in lime juice, chili garlic sauce, and fish sauce.
4
Working with 1 wonton wrapper at a time (cover remaining wrappers to keep them from drying), moisten outside edge of wrapper with water. Spoon about 1 1/2 teaspoons shrimp mixture into center of circle. Fold wrapper over filling; pinch edges together to seal. Repeat procedure with remaining wrappers and shrimp mixture (cover formed dumplings to keep them from drying).
5
Heat a large skillet over high heat. Coat pan with cooking spray. Arrange 12 dumplings in pan; cook 1 minute. Turn dumplings over. Carefully add 1/4 cup water to pan; cover immediately. Cook 2 minutes; place cooked dumplings on a platter. Wipe pan with a paper towel. Repeat procedure with cooking spray, remaining 12 dumplings, and remaining 1/4 cup water. Serve immediately with sauce.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cup frozen shelled edamame (green soybeans), 1 teaspoon cornstarch, 2 teaspoons lower-sodium soy sauce, 1 teaspoon grated peeled fresh ginger, and more.

Yes, Shrimp And Edamame Dumplings falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp And Edamame Dumplings

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