VEGETARIAN STEAMED DUMPLINGS
Provided by Alton Brown
Categories appetizer
Time 1h2m
Yield 35 to 40 dumplings
Number Of Ingredients 16
Steps:
- Preheat the oven to 200 degrees F.
- Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.
- To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
- Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.
STEAMED SHRIMP DUMPLINGS
Provided by Food Network Kitchen
Time 1h40m
Yield 36 servings
Number Of Ingredients 11
Steps:
- Lightly beat the egg white in a large bowl. Add the shrimp, jicama, scallions, cornstarch, rice wine, sesame oil, 3/4 teaspoon salt, the sugar and pepper. Stir well until the mixture starts to thicken, about 1 minute; cover and refrigerate until very cold, about 1 hour.
- Set 1 dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Stir the shrimp mixture, then scoop 1 heaping teaspoonful onto the center of the wrapper. Dab a finger in a cup of cold water and moisten the edges of the wrapper. Fold in half and press the edges together to seal; transfer to a baking sheet. Cover with a damp paper towel while you form the remaining dumplings.
- Fill a large nonstick skillet with 1/4 inch of water and bring to a boil. Working in batches, add the dumplings and arrange in a single layer, cover and let steam until cooked through, about 5 minutes. (If the water evaporates before the dumplings are fully cooked, add 2 more tablespoons to the skillet.) Carefully transfer the dumplings to a serving plate.
- Ponzu Dipping Sauce
- Combine 3 tablespoons ponzu sauce, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil and 1 chopped scallion in a small bowl.
- Photography by Levi Brown
SHRIMP AND VEGETABLE STEAMED DUMPLINGS
Provided by Food Network
Number Of Ingredients 13
Steps:
- In large skillet or a wok heat the vegetable oil until hot. Add the shrimp, onion, carrot, cabbage and mushrooms and quickly stir fry while combining the ingredients. Add the pepper flakes, sesame oil, soy sauce, vinegar and sugar, adjust the seasoning and pour out onto a cookie sheet to cool. When the mixture is cool begin making the dumplings by laying out one wonton, brush the edge with water, put 1 teaspoon of the filling into the middle and fold the edge over on the diagonal to from a packet. Trim the edges to eliminate the square corners. Dust the finished dumplings with a light coating of cornstarch to prevent sticking before cooking. Refrigerate until ready to cook.
- To cook the finished dumplings, bring water to a boil in a large skillet in which a steamer basket may be nestled. When the water is boiling, insert the basket with the dumplings and steam for 6 minutes or until fully cooked. The dough will change color and texture when cooked. Serve with sweet mustard dip.
SHRIMP AND DUMPLING STIR-FRY
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the dumplings in a single layer. Cook until browned, 2 to 3 minutes per side. Add 1/4 cup water to the skillet. Cook, stirring occasionally, until evaporated, about 1 minute; transfer the dumplings to a bowl.
- Heat 1 tablespoon vegetable oil in the skillet. Add the vegetables and cook, stirring occasionally, until crisp-tender and lightly browned, 8 to 10 minutes; transfer to the bowl with the dumplings.
- Heat the remaining 1 tablespoon vegetable oil in the skillet. Add the shrimp, ginger and garlic. Cook, stirring occasionally, until the shrimp are just cooked through, about 2 minutes. Return the dumplings and vegetables to the skillet and stir to combine. Add the chili sauce and soy sauce; cook, stirring gently, until glazed, about 1 minute. Remove from the heat and stir in the rice vinegar and half of the scallions. Top with the remaining scallions.
Nutrition Facts : Calories 400 calorie, Fat 14 grams, SaturatedFat 1 grams, Cholesterol 145 milligrams, Sodium 1620 milligrams, Carbohydrate 47 grams, Fiber 3 grams, Protein 23 grams
EASY STEAMED SHRIMP DUMPLINGS
This is an easier albeit much less sophisticated adaptation of Hey Jude's Har Gow recipe (#109191). I wanted something I could make up in the kitchen in our apartment in town, which is tiny and not well equipped. For steaming, I used a rice cooker with a steamer basket.
Provided by Joyful_FandC
Categories Very Low Carbs
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Boil some water to steam dumplings over.
- Combine first eight ingredients in a bowl and mix well.
- Prepare steamer -- line with lettuce or cabbage leaves or oil.
- Making one dumpling at a time:.
- Moisten wonton wrapper.
- Fill with 1 teaspoon of shrimp mixture.
- Wrap up by pulling corners up together and twisting a little.
- Place in steamer basket separate from other dumplings.
- When basket is filled, steam dumplings for 10 minutes.
- Enjoy with a bit of soy sauce or your favourite dipping sauce.
Nutrition Facts : Calories 236.8, Fat 11.3, SaturatedFat 2, Cholesterol 278.6, Sodium 711.7, Carbohydrate 5, Fiber 0.9, Sugar 1.3, Protein 27.7
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
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
More about "steamed shrimp and vegetable dumplings food"
STEAMED CRYSTAL DUMPLINGS, A DIM SUM CLASSIC - THE …
From thewoksoflife.com
4.9/5 (12)Total Time 4 hrsCategory Dim SumCalories 280 per serving
- Mix the 93 grams potato starch, 64 grams wheat starch, and ½ cup water in a small bowl until thoroughly combined.
- Bring 1⅓ cups of water to a boil, preferably in a nonstick pan. Once the water is boiling, remix the potato and wheat starch mixture, and slowly pour it into the boiling water while stirring quickly with a spatula or wooden spoon. If you’re not using a non-stick pan, we found using a metal spatula works better. Continue to stir and cook the mixture until it solidifies (5 to 10 seconds). Remove from the heat.
- Pour 1 cup of wheat starch onto a flat surface, and scrape all of the cooked dough from the pan on top. Use the spatula since the dough is still hot and sticky. Slowly work the dough into the wheat starch, until the dough has cooled enough to work with your hands. Then knead the dough and flour together until you have a smooth ball. Cover with a clean kitchen towel to rest.
SHRIMP AND VEGETABLE DUMPLINGS | WILLIAMS SONOMA
From williams-sonoma.com
Servings 24Total Time 1 hr 15 mins
CRISPY-BOTTOMED STEAMED DUMPLINGS | JAMIE OLIVER RECIPES
From jamieoliver.com
BEST SHRIMP AND VEGETABLE DUMPLINGS RECIPE - HOW …
From food52.com
VEGETABLE DUMPLINGS - THE WOKS OF LIFE
From thewoksoflife.com
SHRIMP DUMPLINGS (SAEU MANDU) - KOREAN BAPSANG
From koreanbapsang.com
THE PERFECT DUMPLING SAUCE RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
SHRIMP DUMPLING RECIPE | WILLIAMS SONOMA TASTE
From blog.williams-sonoma.com
HOW TO STEAM SHRIMP | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
STEAMED VEGETABLE DUMPLINGS RECIPE | EATINGWELL
From eatingwell.com
STEAMED SHRIMP DUMPLINGS RECIPE | EAT SMARTER USA
From eatsmarter.com
SHRIMP AND VEGETABLE DUMPLINGS RECIPE | WILLIAMS SONOMA TASTE
From blog.williams-sonoma.com
MISTER CHEN EXPRESS - 29 PHOTOS & 32 REVIEWS - YELP
From yelp.com
EASY STEAMED VEGETABLE DUMPLINGS RECIPE - TABLESPOON.COM
From tablespoon.com
STEAMED SHRIMP DUMPLINGS WITH CHINESE CHIVES - FOOD & WINE
From foodandwine.com
SHRIMP AND VEGETABLE STEAMED DUMPLINGS - BIGOVEN.COM
From bigoven.com
DUMPLING HOURS - 989 PHOTOS & 459 REVIEWS - FOOD NEAR …
From yelp.com
HAR GOW (CHINESE SHRIMP DUMPLINGS) RECIPE - THE SPRUCE EATS
From thespruceeats.com
RECIPE FOR SHRIMP GYOZA (JAPANESE POTSTICKERS) - THE SPRUCE EATS
From thespruceeats.com
PORK AND SHRIMP SIU MAI STEAMED CHINESE DUMPLINGS RECIPE
From tfrecipes.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love