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Gingery Shrimp Dumplings

Rated : 
 by 2 people
Makes: 6 servings
Yield: about 2 dozen dumplings Prep 25 mins Cook 8 mins View Nutrition Facts


  • 1/2 pound  frozen shrimp, partially thawed, shelled and cleaned, tails removed
  • 2 scallions, roughly chopped
  • 3 tablespoons  chopped canned water chestnuts
  • 1 egg white, lightly beaten
  • 2 tablespoons  finely shredded carrot
  • 1 teaspoon  finely grated fresh ginger
  • 1 teaspoon  sesame oil
  • 1 teaspoon  rice wine
  • 1/2 teaspoon  salt
  • Flour, for dusting
  • 25 fresh wonton or dumpling skins (about 1/2 package)
  • 4 tablespoons  light soy sauce
  • 2 teaspoons  rice wine vinegar
  • Dash chili oil


1. In a food processor, finely pulse the shrimp, scallions and water chestnuts. Transfer to a small bowl and fold in the egg white, carrot, ginger, sesame oil, rice wine and salt.

2. Lightly dust a baking sheet with flour and have ready a small cup of water. Place less than 1 tablespoon of filling in the center of each wonton. Brush one edge of wonton wrapper with water; fold over filling and pinch edges to seal. Place dumplings seam side up on baking sheet; press to flatten.

3. Stir together the soy sauce, vinegar and chili oil in a bowl.

4. Bring two large pots of water to a boil; add dumplings one at a time to the boiling water. Stir occasionally until cooked through, about 8 minutes. Transfer dumplings to a platter. Serve with the dipping sauce.

Gingery Shrimp Dumplings
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