Shrimp and Fava Bean Dumplings

Shrimp and Fava Bean Dumplings

Try out these flavorful and colorful round-shaped dumplings called "shinjo" in Japanese.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

200 g (7.1 oz.)

100 g (3.5 oz.)


1 tsp

4 g (1 tsp or 0.1 oz.)

as desired



  1. Remove the bones, skin and blood from the cod. Chop into large 3 cm (1.2 in.) pieces and season with (A).
  2. Place into a food processor to make a smooth mixture, add in the egg white and process further then remove to a bowl.
  3. Boil the fava beans in a small amount of salt-added (extra) water, then peel off the skins and half lengthwise. Cut large beans in half crosswise also.
  4. Devein and peel the shrimp, massage with a small amount of salt (extra) and rinse well under running water. Cut large shrimp into half their lengths.
  5. Add (3) and (4) to (2), combine well, divide into 8 portions and form into balls.
  6. Warm the olive oil in a fry pan, cook both sides of (5) while covering with a lid to cook through. Serve with soy sauce drizzled grated ginger.

Cooking Basics

Shrimp - deveining

Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.

Shrimp - peeling

When deep-frying shrimp or prawns, quite often the tail is left and only the shell is removed. Peel the shell off from the head while making sure that the last abdominal segment to which the tail is attached remains intact. When the shell is peeled off, the legs will also be removed.


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