Shrimp Mandu (Shrimp Dumplings) Recipe

Name: Shrimp Mandu (Shrimp Dumplings)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 medium shrimp, unpeeled; 1/2 cup chopped shiitake mushroom caps; 1/2 cup chopped green onions; 2 garlic cloves, chopped; 3 ounces trimmed boneless pork loin chop, chopped; 3 ounces water-packed soft tofu, drained; 2 teaspoons dark sesame oil; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon salt; 30 gyoza skins; 6 large napa cabbage leaves; 5 tablespoons Korean Dipping Sauce

Servings: persons

30 medium shrimp, unpeeled
1/2 cup chopped shiitake mushroom caps
1/2 cup chopped green onions
2 garlic cloves, chopped
3 ounces trimmed boneless pork loin chop, chopped
3 ounces water-packed soft tofu, drained
2 teaspoons dark sesame oil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
30 gyoza skins
6 large napa cabbage leaves
5 tablespoons Korean Dipping Sauce

1
Peel shrimp, leaving tails intact. Butterfly shrimp by cutting each along its back, cutting to, but not through, inside curve of shrimp. Remove and discard vein. Place butterflied shrimp on a paper towel-lined plate; refrigerate until ready to use.
2
Place mushrooms, onions, and garlic in a mini food processor; pulse until minced. Place mushroom mixture in a medium bowl. Place pork in processor; pulse until ground. Add pork to mushroom mixture. Add tofu, oil, pepper, and salt to mushroom mixture; toss well to combine.
3
Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), moisten outside edge of gyoza with water. Place 1 shrimp on skin, cut side down, so tail slightly points up; allow tail to hang over outside edge of skin. Spoon about 1 teaspoon filling over shrimp. Fold gyoza skin over shrimp so edges meet on top; press edges to seal. Moisten one side of seam with water; pleat seam 5 or 6 times. Place dumpling, seam side up, on a baking sheet lined with damp paper towels; cover with damp paper towels to prevent drying. Repeat procedure with remaining gyoza skins, shrimp, and filling.
4
Line 2 trays of a bamboo steamer with cabbage leaves; top with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan; steam cabbage 4 minutes or until cabbage wilts. Arrange dumplings in trays on top of cabbage; steam 8 minutes or until done. Serve with Korean Dipping Sauce.

761

kcal

Calories

Fat

Carbs

154

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 12 ingredients. The key ingredients include: 30 medium shrimp, unpeeled, 1/2 cup chopped shiitake mushroom caps, 1/2 cup chopped green onions, 2 garlic cloves, chopped, and more.

Yes, Shrimp Mandu (Shrimp 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 Mandu (Shrimp Dumplings)

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