SHRIMP AND EDAMAME DUMPLINGS
I love dumplings. This meat-free version is very tasty. You can add a drop or two of half and half to the food processor with the edamame, if you have some, or one tablespoon of olive oil to make the mix a bit creamier. Substitute different fillings if you like. I've used ground pork instead of shrimp and edamame, and I recently made an all-veggie version with edamame, spinach, bok choy and mushrooms. Soooooo goooooood. If you use pork or other meat, you may need to increase the steam time (after you add the water to the pan) and additional minute or two. Shrimp cooks faster than meat!
Provided by JEN14221
Categories Main Dish Recipes Dumpling Recipes
Time 1h
Yield 6
Number Of Ingredients 19
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the insert. Bring the water to a boil. Add the edamame, place a cover on the saucepan, and steam until just tender, 2 to 6.
- Place steamed edamame in a food processor; blend until smooth. Transfer edamame puree to a large bowl.
- Stir the shrimp, bok choy, egg white, ginger, soy sauce, 1 tablespoon sesame oil, garlic, and salt into the edamame puree.
- Pour about 2 tablespoons water in a dish.
- Scoop about 1 teaspoon of the shrimp mixture onto the center of a dumpling wrapper.
- Wet the edge of the wrapper with water, then fold over to create a half-moon shape; pinch edge to seal.
- Place the finished dumpling on a lightly floured baking sheet and cover with a damp towel; repeat with remaining wrappers.
- Working in batches of 6 to 8 dumplings, heat about 1 tablespoon peanut oil in a large skillet over medium heat. Pan-fry dumplings until crispy on one side, about 2 minutes.
- Flip dumplings and cook for 1 more minute. Add 1/4 cup water to the skillet and cover.
- Steam dumplings until shrimp are bright pink and no longer transparent in the center, about 4 minutes more. Repeat with remaining dumplings.
- For the dipping sauce: Whisk low-sodium soy sauce, sesame oil, green onion, sugar, rice vinegar, and red pepper flakes together in a shallow bowl until sugar has dissolved.
Nutrition Facts : Calories 310.6 calories, Carbohydrate 32.2 g, Cholesterol 42.7 mg, Fat 14.8 g, Fiber 1.3 g, Protein 11.9 g, SaturatedFat 2.4 g, Sodium 1573 mg, Sugar 2 g
ASIAN NOODLES WITH SHRIMP AND EDAMAME
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a pot of water to a boil. Add the noodles and cook as the label directs, adding the edamame during the last 3 minutes of cooking. Reserve 1/2 cup cooking water, then drain the noodles and edamame.
- Meanwhile, puree the garlic, ginger, Sriracha, 1/2 tablespoon vegetable oil and 2 tablespoons water in a blender. Mix the lime juice, soy sauce and sesame oil in a small bowl.
- Heat the remaining 1 1/2 tablespoons vegetable oil in a large skillet over medium-high heat. Pat the shrimp dry and season with salt; add to the pan and cook, turning, until just pink, 2 minutes. Add the Sriracha mixture and cook, stirring occasionally, until the shrimp are cooked through, about 2 more minutes. Add the soy sauce mixture, noodles and edamame, herbs and the reserved cooking water and toss. Divide among bowls and drizzle with more sesame oil.
Nutrition Facts : Calories 485 calorie, Fat 14 grams, SaturatedFat 1 grams, Cholesterol 86 milligrams, Sodium 483 milligrams, Carbohydrate 64 grams, Fiber 8 grams, Protein 27 grams
FISH CONSOMME WITH SHRIMP DUMPLINGS AND EDAMAME
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h5m
Yield 8 servings
Number Of Ingredients 14
Steps:
- To make the "white" mirepoix, mix the onion, lemon grass, celery, and leek and refrigerate until cold, at least 4 hours, preferably overnight. (In combination with the fish and egg whites, the mirepoix will form the clarification to make the consomme crystal clear. This combination of ingredients will form what is referred to as a raft that essentially coagulates as the consomme clarifies.) Mix the chilled mirepoix, ginger root, fish scraps, shrimp shells, and egg white and add to a stockpot. Pour in the chilled fish stock. Add the lemon juice. Bring to a simmer (just below a boil in classical cooking) over low heat, stirring frequently so that the clarification ingredients remain free floating. Please note that the heat must be kept at a simmer, low enough so that the raft which is forming does not break apart from the action of cooking and high enough to cook out the impurities so that they can be collected in the raft. Once the raft forms and rises to the surface, cease stirring. However, gather some broth from the edge of the pot and baste the raft to keep it from breaking apart. After 60 to 90 minutes at the correct simmer, the raft will begin to sink, at which point the consomme is finished.
- For the edamame, add soybeans in their pods to a pot and cover with water. Boil until tender, about 10 minutes. Drain and set aside until cool enough to handle. Remove soybeans from their pods and set aside until needed.
- In a food processor blend shrimp, egg whites, scallions, salt and pepper to a paste. Spoon some of this mixture into a pastry bag with a 1/2-inch plain tip. Pipe tiny dumplings into the consomme and poach.
- Spoon 1/4 cup edamame into bowls, and ladle soup over.
STEAMED SHRIMP AND VEGETABLE DUMPLINGS
this was me trying to deconstruct the steamed dumplings I get at chinese restaurants, plus adding shrimp. I think it turned out pretty well.
Provided by dk683
Categories Asian
Time 33m
Yield 30 dumplings, 3-4 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl mix together all the minced vegetables. It is important that the vegetables are a very small dice because they are filling the small wontons.
- In a skillet, saute the shrimp in the oil until just about pink. I did not fully cook the shrimp because I feel that the steamer does the rest for me. But if you feel differently, by all means go ahead and cook the shrimp fully. The shrimp should also be chopped small, I like chopping them after they cook, it seems easier.
- Once the shrimp has cooled, add it to the minced vegetables and add the salt to season.
- Take each wonton square and add a small amount of filling to the center. take your index finger, wet it and trace it around the edge of each wonton (to create a seal for the wontons once they are pressed together.).
- Pinch each edge of the wontons so to make a triangle, then bring each of the three tips up together to create a bundle.
- Repeat steps four and five until you use up all the filling.
- Prepare your steamer with the water, heat it for a minute or so, and then lay the lettuce leaves on the bottom to prevent the dumplings from sticking.
- Steam the dumplings in batches for about 2-3 minutes, or until the wontons become translucent.
- Enjoy! They go well with soy sauce, however, I prefer the sweeter type sauce I get with the chinese take-out, so if you can find something like that to serve the dumplings with, I would suggest it.
Nutrition Facts : Calories 48.2, Fat 1.9, SaturatedFat 0.3, Cholesterol 18.2, Sodium 803.8, Carbohydrate 5.3, Fiber 1.4, Sugar 3, Protein 3.3
SHRIMP AND SCALLOP DUMPLINGS
A bowl of Chinese dumplings is always welcome, whether served in broth or, like here, simply dressed with rice vinegar and spicy sesame oil. It's no trouble at all to chop and season the filling, and store-bought wrappers are easy to stuff and seal. Four minutes in boiling water is all it takes to get these bright-tasting shellfish dumplings on the table.
Provided by David Tanis
Categories dinner, lunch, dumplings, main course
Time 2h
Yield 40 dumplings
Number Of Ingredients 13
Steps:
- Put chopped scallops and shrimp in a bowl. Add salt, pepper, ginger, scallions, sesame oil, chopped cilantro and serrano chile. Mix well with a wooden spoon, then cover and refrigerate at least 1 hour. (Mixture may be prepared up to 1 day ahead.) You should have about 2 1/2 cups filling.
- Working in batches, line up dumpling wrappers on a work surface. Place 2 teaspoons filling in the center of each wrapper. Lightly moisten the edge of each wrapper with water and pinch together to surround filling and form a half-moon. Pleat edges to secure the seal.
- Bring a large low pot of well-salted water to boil over high heat. Meanwhile, make the dipping sauce: Whisk together rice vinegar, spicy sesame oil and slivered scallions in a small serving dish.
- Add 12 dumplings at a time to the pot. When they bob to the surface, simmer 4 minutes, then remove with a slotted spoon or spider. Serve each person 3 or 4 dumplings in a small bowl. Drizzle with 1 teaspoon dipping sauce and garnish with cilantro sprigs.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 0 grams, Carbohydrate 19 grams, Fat 1 gram, Fiber 1 gram, Protein 5 grams, SaturatedFat 0 grams, Sodium 238 milligrams, Sugar 0 grams, TransFat 0 grams
SHRIMP AND EDAMAME DUMPLINGS
I love dumplings. This meat-free version is very tasty. You can add a drop or two of half and half to the food processor with the edamame, if you have some, or one tablespoon of olive oil to make the mix a bit creamier. Substitute different fillings if you like. I've used ground pork instead of shrimp and edamame, and I recently made an all-veggie version with edamame, spinach, bok choy and mushrooms. Soooooo goooooood. If you use pork or other meat, you may need to increase the steam time (after you add the water to the pan) and additional minute or two. Shrimp cooks faster than meat!
Provided by JEN14221
Categories Dumplings
Time 1h
Yield 6
Number Of Ingredients 19
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the insert. Bring the water to a boil. Add the edamame, place a cover on the saucepan, and steam until just tender, 2 to 6.
- Place steamed edamame in a food processor; blend until smooth. Transfer edamame puree to a large bowl.
- Stir the shrimp, bok choy, egg white, ginger, soy sauce, 1 tablespoon sesame oil, garlic, and salt into the edamame puree.
- Pour about 2 tablespoons water in a dish.
- Scoop about 1 teaspoon of the shrimp mixture onto the center of a dumpling wrapper.
- Wet the edge of the wrapper with water, then fold over to create a half-moon shape; pinch edge to seal.
- Place the finished dumpling on a lightly floured baking sheet and cover with a damp towel; repeat with remaining wrappers.
- Working in batches of 6 to 8 dumplings, heat about 1 tablespoon peanut oil in a large skillet over medium heat. Pan-fry dumplings until crispy on one side, about 2 minutes.
- Flip dumplings and cook for 1 more minute. Add 1/4 cup water to the skillet and cover.
- Steam dumplings until shrimp are bright pink and no longer transparent in the center, about 4 minutes more. Repeat with remaining dumplings.
- For the dipping sauce: Whisk low-sodium soy sauce, sesame oil, green onion, sugar, rice vinegar, and red pepper flakes together in a shallow bowl until sugar has dissolved.
Nutrition Facts : Calories 310.6 calories, Carbohydrate 32.2 g, Cholesterol 42.7 mg, Fat 14.8 g, Fiber 1.3 g, Protein 11.9 g, SaturatedFat 2.4 g, Sodium 1573 mg, Sugar 2 g
SHRIMP AND EDAMAME WITH LIME
Don't rely on heavy sauces this summer -- a squeeze of fresh lime juice and some garlic bring bold flavors to this simple dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 8
Steps:
- Cook rice, according to package instructions. Meanwhile, in a large nonstick skillet, heat oil over medium-high. Add shrimp and garlic and cook, stirring occasionally, 4 minutes. Add edamame and scallion whites and cook until shrimp are opaque and garlic is golden, about 3 minutes. Add scallion greens and lime juice and cook 1 minute. Season to taste with salt and pepper; serve with rice and lime wedges, if desired.
Nutrition Facts : Calories 347 g, Fat 7 g, Fiber 5 g, Protein 38 g
EDAMAME DUMPLINGS
From the April 2006 issue of Cooking Light and adapted with the help of RedMeatGirl. We felt that the filling needed a little extra kick. Please adjust the seasonings to suit your own tastes.
Provided by Ms B.
Categories Soy/Tofu
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To prepare sauce, combine the first 3 ingredients in a small bowl, stirring with a whisk.
- To prepare dumplings, cook edamame according to package directions; drain. Rinse edamame with cold water; drain well. Combine edamame, juice, sesame oil, cumin, red pepper flakes, garlic, and salt in a food processor, process until smooth.
- Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 teaspoon edamame mixture in center of each wrapper. Moisten edges of dough with water; fold opposite corners to form a triangle, pinching points to seal. Place dumplings on a large baking sheet sprinkled with cornstarch.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Arrange half of dumplings in a single layer in pan; reduce heat to medium. Cook 1 minute or until bottoms begin to brown; turn. Add 1/4 cup water to pan; cover. Cook 30 seconds; uncover. Cook 1 minute or until liquid evaporates. Repeat procedure with the remaining dumplings and water. Serve immediately with sauce.
Nutrition Facts : Calories 243.1, Fat 6.2, SaturatedFat 0.8, Cholesterol 3.6, Sodium 889.1, Carbohydrate 34.8, Fiber 3.7, Sugar 1.8, Protein 13.5
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- 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.
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