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Wednesday, August 24, 2016

shrimp and edamame dumplings

Ingredients

  • Servings: 6
  • 1 cup frozen shelled edamame (green soybeans)
  • 1/3 pound large shrimp - peeled, deveined, and cut into 1/3-inch pieces
  • 1/2 cup finely chopped bok choy
  • 1 egg white
  • 1 tablespoon minced fresh ginger root
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced, or more to taste
  • 1 teaspoon salt
  • 2 tablespoons water
  • 36 dumpling wrappers
  • 1/4 cup peanut oil, divided
  • 1 cup water, divided
  • 1/2 cup low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 green onion, sliced
  • 2 teaspoons white sugar
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon red pepper flakes, or to taste

Recipe

    Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr

  • 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 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.

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