Shrimp Purses Recipe

Name: Shrimp Purses
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds raw medium shrimp; 1/2 cup finely chopped fresh or drained canned water chestnuts; 3 tablespoons finely chopped fresh cilantro; 2 teaspoons cornstarch; 1 1/2 teaspoons sake or vodka; 1 1/2 teaspoons Asian sesame oil; 1 teaspoon sugar; 1 1/4 teaspoon salt; 1/4 teaspoon white pepper; 48 gyoza skins or wonton wrappers; 1/2 cup soy sauce; 1/4 teaspoon Asian chili-garlic paste

Servings: persons

1 1/4 pounds raw medium shrimp
1/2 cup finely chopped fresh or drained canned water chestnuts
3 tablespoons finely chopped fresh cilantro
2 teaspoons cornstarch
1 1/2 teaspoons sake or vodka
1 1/2 teaspoons Asian sesame oil
1 teaspoon sugar
1 1/4 teaspoon salt
1/4 teaspoon white pepper
48 gyoza skins or wonton wrappers
1/2 cup soy sauce
1/4 teaspoon Asian chili-garlic paste

1
Shell and devein the shrimp, leaving the tails on 24 of them.
2
Mince the remaining shrimp and transfer to a bowl.
3
Stir in the water chestnuts, cilantro, cornstarch, sake, oil, sugar, salt and pepper.
4
Lay 6 of the gyoza skins on a work surface.
5
Mound a scant tablespoon of shrimp filling in the center of each.
6
Top with a whole shrimp, allowing the tail to stick out.
7
Brush 6 more gyozas lightly with water and set them, moistened side down, on the shrimp.
8
Press the edges gently to seal.
9
Lightly brush the tops with water and bring the edges into the middle to form a purse, pressing down lightly.
10
Continue with the remaining gyozas, filling and shrimp.
11
Arrange the purses in a steamer basket, seam side down.
12
Set the basket in a pot over 1 inch of boiling water, cover and steam until the purses feel firm, 8 to 10 minutes.
13
Meanwhile, in a small bowl, combine the soy sauce and chili-garlic paste.
14
Transfer the purses to a platter and serve with the sauce.

190

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 12 ingredients. The key ingredients include: 1 1/4 pounds raw medium shrimp, 1/2 cup finely chopped fresh or drained canned water chestnuts, 3 tablespoons finely chopped fresh cilantro, 2 teaspoons cornstarch, and more.

Yes, Shrimp Purses 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 Purses

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