Wednesday, January 20, 2010

Steamed Dumplings (Shrimp or Vegetarian)

Steamed Shrimp and Pork Dumplings
Make about 20-24 steamed dumplings

As shared from the kitchen of Once Upon a Plate

This recipe was given to me by a good friend over 20 years ago. It's a tried and true!

If you prefer you can make your own dumpling dough, this is the shortcut method using store bought wonton wrappers. The dough will not be as tender as traditional dumpling dough; it's thinner and a little more chewy, but it is a good quick version.


8-10 medium raw shrimp, peeled, deveined and cut into small bits
1/2 pound lean ground pork
1 green onion/scallion (both white and green parts, finely chopped)
a few shakes of ground white pepper
1 teaspoon extra dry (Cocktail) Sherry; non-sweet
1/2 teaspoon salt
1/2 teaspoon soy sauce
1/4 teaspoon sesame oil
1 tablespoon grated fresh ginger
1 package square wonton wrappers


In a medium-size bowl mix the shrimp, ground pork, green onion, gringer and remaining ingredients (except wrappers) together with a fork until well combined.

To fill dumplings:

Place one wrapper on work surface (keep remaining wrappers in the package so they don't dry out). Portion a small spoonful (scant 1 teaspoon) of the filling in the center of the wrapper. (Don't overfill or you will not be able to seal tightly.) Dip your finger in water, moisten the edges of the wrapper, bring all corners up so they meet over the center of the filling (forming a pyramid shape), pinch seams to form a tight seal. Repeat with remaining wrappers.

Arrange the dumplings in a bamboo steamer (line bottom of each steamer section with parchment paper or a lettuce leaf), I spray parchment paper lightly with cooking spray (not necessary if using lettuce leaf.) Steam for 10 to 12 minutes.

Serve right away with drizzle or dipping sauce of your choice:

Suggestions for drizzles/dips:

-Sweet Hot Chilli Sauce (from the bottle)
-Soy-Rice Vinegar: Equal parts rice vinegar and soy sauce (may add a few drops of water if flavor is too strong)
-Black Vinegar Dipping Sauce: Equal parts black vinegar, soy sauce, thinly sliced scallions, few drops hot sesame oil and a bit of water)

Can keep dumplings warm in a 200*(F) oven, loosely covered with foil for up to 1/2 hour.

Vegetarian Steamed Dumplings
adapted from Alton Brown
35 to 40 Dumplings
Note: I half this recipe

1/2 pound firm tofu
1/2 cup coarsely grated carrots
1/2 cup shredded Napa cabbage (or regular cabbage, cut angel hair style)
2 tablespoons finely chopped red pepper
2 tablespoons finely chopped scallions
2 teaspoons finely minced fresh ginger
1 tablespoon chopped cilantro leaves
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 egg, lightly beaten
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Bowl of water, plus additional water for steamer
35 to 40 small wonton wrappers (Fewer if you are halving the recipe)
Non-stick vegetable spray, for the steamer

First extract as much liquid as possible from tofu using this method:

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.

Proceed to fill wrappers, and steam as directed in preceding recipe.

Hope you enjoy!

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