Shrimp Dumplings
Tender shrimp filled Chinese dumplings
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Boil then finely chop the cabbage making sure to tightly wring dry. Finely chop the spring onion, garlic, and ginger.
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Remove the vein from the shrimp and carefully chop.
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Add starch to (1) and stir well. Add in (2) and (A) and stir until thick.
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Fill each dumpling skin. Wet the outer edge and tightly seal.
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Boil the bok choy in water with added sesame seed oil and and salt, and place on a plate with dumplings. Garnish with soy sauce, vinegar and/or tobanjan.
Cooking Basics
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.
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.
Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.
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