Delicious dumpling recipes

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Shrimp dumplings with ginger and lemongrass

*Makes approximately 30 dumplings

By The Social  |   September 26, 2014

Ingredients

• 1 pound shrimp, raw, peeled & deveined
• 250g ground pork
• 2 Tbsp ginger, fresh, finely chopped
• 3 tbsp lemongrass, minced (tender white parts only)
• 2 cloves garlic, minced (or use the garlic press, like I do)
• 2 green onions, chopped
• ½ lime, juiced
• ½ tbsp tamari
• ½ tbsp toasted sesame oil
• 1 ½ tsp cornstarch
• 1 pinch cayenne pepper
• ¼ tsp white pepper, ground
• 2 egg whites
• wonton wrappers
• savoy cabbage, for lining the bamboo steamer

Directions

• To make the dumpling filling, pulse all ingredients (except the wonton wrappers and cabbage) in a food processor just until smooth with a few chunks remaining.
• For the dumpling assembly, place a wonton wrapper in the palm of your hand.  Spoon 1 tablespoon of the filling into the center of the wrap.  Gather the edges of the wrapper around the filling and gently squeeze the sides with your fingers.  It will create a natural pleating pattern and the filling will be exposed in the center.  Repeat with the remaining wrappers and filling.  
• Brush the bottom of a bamboo steamer with oil and cover with whole cabbage leaves.  Stand the dumplings in the steamer in a single layer without letting them touch.  Bring a couple of inches of water to boil in a pot.  Set the bamboo steamer on top of the pot of boiling water (steamer should not be touching the water) and cover with the bamboo lid.  Steam for 10-12 minutes until the filling is firm and cooked through, but still moist.  
• Serve hot in the steamer basket with your favourite soy or Asian dipping sauce (a sweeter sauce works well with this recipe).
• Enjoy!