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!
