Easy Steamed Shrimp Dumplings Recipes

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STEAMED SHRIMP

This how-to steam shrimp recipe results in perfectly steamed shrimp you can add to any pasta dish, or feel free to serve chilled with cocktail sauce.

Provided by thedailygourmet

Categories     Shrimp Recipes

Time 15m

Yield 4

Number Of Ingredients 2



Steamed Shrimp image

Steps:

  • Set a steamer basket into a heavy saucepan and pour in enough water, so the steamer basket sits just on top of the water without touching it. Remove steamer basket and bring water to a boil.
  • Meanwhile, butterfly the shrimp with a sharp paring knife, carefully running the knife 1 inch down the bottom of the shrimp without cutting all the way through. Press shrimp open.
  • Set shrimp into the steamer basket and sprinkle with salt. Set steamer basket over the boiling water (shrimp should not touch the water).
  • Steam shrimp until they are bright pink on the outside and the meat is opaque, carefully moving shrimp around using tongues so they cook evenly, about 5 minutes.
  • Serve immediately or chill for later use.

Nutrition Facts : Calories 120.3 calories, Carbohydrate 1 g, Cholesterol 172.5 mg, Fat 2 g, Protein 23.1 g, SaturatedFat 0.4 g, Sodium 168 mg

1 pound fresh shrimp
salt to taste

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



Easy Steamed Shrimp Dumplings image

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

1/2 lb raw shrimp, shelled and chopped
1/2 cup cabbage, finely chopped
2 green onions, chopped
1 egg
1 teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon soy sauce
salt and pepper
wonton wrapper, small

SHRIMP AND VEGETABLE STEAMED DUMPLINGS

Provided by Food Network

Number Of Ingredients 13



Shrimp and Vegetable Steamed Dumplings image

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.

2 tablespoons vegetable oil
1/2 pound raw shrimp, peeled deveined and roughly chopped
1/2 cup chopped white onion
1 large carrot finely chopped (about 1/3 cup)
1 cup chopped green cabbage
1/2 cup shiitake mushroom caps, thinly sliced and chopped
1/2 teaspoon dry chili pepper flakes
2 tablespoons sesame oil
1/4 cup low sodium soy sauce
3 tablespoons rice wine vinegar
3 tablespoons sugar
Salt and pepper to taste
1 pack wonton wrappers, preferably round

STEAMED LEMONY SHRIMP DUMPLINGS

I have included a recipe for making your own gyoza skins, but feel free to buy them ready made, either gyoza or dumpling wrappers.

Provided by MarraMamba

Categories     < 60 Mins

Time 1h

Yield 45 Dumplings

Number Of Ingredients 21



Steamed Lemony Shrimp Dumplings image

Steps:

  • MAKE THE DOUGH (IF DOING SO): combine all ingredients, adding boiling water as needed until you get a sticky but workable dough. roll out into a thin sheet, cutting into 3 inch rounds.
  • MAKE THE SAUCE: In a small bowl, combine the soy sauce with the water, lemon juice, fish sauce and scallion.
  • MAKE THE DUMPLINGS: Very coarsely chop two-thirds of the shrimp and transfer to a food processor. Add 1 1/2 tablespoons of the cornstarch, the soy sauce, lemon juice, egg, lemon zest, salt and pepper and process until very finely chopped. Scrape into a large bowl. Cut the remaining shrimp into 1/3-inch pieces and add to the bowl. Mix in the jicama and scallions.
  • Dust a baking sheet with cornstarch. Lay 4 gyoza wrappers on a work surface; keep the rest covered with plastic wrap. Moisten the edges of the wrappers with water. Place a level tablespoon of filling on one side of each wrapper and fold in half to form half-moons. Press all around the filling to release any air pockets and to seal. Lift each dumpling by the sealed edge, transfer it to the baking sheet and press down lightly to flatten the bottom; the dumpling should be standing with the sealed side up on the baking sheet. Repeat with the remaining wrappers and filling.
  • Fill a wok or a very large skillet with 2 inches of water and bring to a boil. Line a double-tiered bamboo steamer with lettuce leaves and arrange half of the dumplings in the steamer without crowding. Cover and steam over moderate heat until firm and cooked through, about 12 minutes. Steam the remaining dumplings. Serve the dumplings right away, passing the dipping sauce at the table.

Nutrition Facts : Calories 44.4, Fat 1.3, SaturatedFat 0.2, Cholesterol 27.7, Sodium 231.6, Carbohydrate 4, Fiber 0.2, Sugar 0.1, Protein 3.9

1 1/2 cups all-purpose flour
1/2 teaspoon salt
3 tablespoons vegetable oil
boiling water
3 tablespoons soy sauce
3 tablespoons water
2 tablespoons fresh lemon juice
1 tablespoon asian fish sauce
1 scallion, thinly sliced
1 1/2 lbs medium shrimp, shelled and deveined
1 1/2 tablespoons cornstarch, plus more for dusting
2 tablespoons soy sauce
1 tablespoon fresh lemon juice
1 large egg, beaten
1 teaspoon finely grated lemon zest
1 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1/2 cup diced peeled jicama (1/4-inch)
2 scallions, thinly sliced
45 gyoza skins (see Note)
green leaf lettuce leaf, for steaming

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



Shrimp and Scallop Dumplings image

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

1/2 pound sea scallops, roughly chopped
1/2 pound shrimp, peeled, cleaned and roughly chopped
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1 tablespoon grated ginger
1/3 cup chopped scallions
1 teaspoon toasted sesame oil
1/2 cup chopped cilantro, leaves and tender stems, plus a few sprigs for garnish
1 serrano chile, finely chopped
40 round dumpling wrappers, 3 1/2-inch diameter
1/2 cup rice vinegar
1 teaspoon spicy sesame oil
2 scallions, thinly slivered

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