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Gingery Shrimp Dumplings

Gingery Shrimp Dumplings

Nutrition Facts
  • cal. (kcal) 168
Gingery Shrimp Dumplings
  • Makes: 6 servings
  • Prep: 25 mins
  • Cook: 8 mins
  • Carb Grams Per Serving: 24


  • 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.

Nutrition Information

Servings Per Recipe: 6
PER SERVING: 168 cal., 2 g total fat 24 g carb. (1 g fiber), 13 g pro.