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How to Make Shrimp and Edamame Dumplings - A Step-by-Step Guide

Shrimp and edamame dumplings are a delightful and savory treat that are perfect for a special dinner or as an appetizer for a gathering. This recipe combines the rich and succulent taste of shrimp with the nutty flavor of edamame, resulting in a delightful fusion of flavors that is sure to please the palate. These dumplings are not only delicious, but they are also a healthier alternative to traditional dumplings, as they are steamed rather than fried.

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Ingredients

  • 1 cup frozen shelled edamame (green soybeans)
  • ⅓ pound large shrimp - peeled, deveined, and cut into 1/3-inch pieces
  • ½ cup finely chopped bok choy
  • 1 egg white
  • 1 tablespoon minced fresh ginger root
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced, or more to taste
  • 1 teaspoon salt
  • 2 tablespoons water
  • 36 dumpling wrappers
  • ¼ cup peanut oil, divided
  • 1 cup water, divided
  • ½ cup low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 green onion, sliced
  • 2 teaspoons white sugar
  • 1 tablespoon rice vinegar
  • ½ teaspoon red pepper flakes, or to taste

Information

  • Prep Time: 40 mins
  • Cook Time: 20 mins
  • Total Time: 1 hr
  • Servings: 6
  • Yield: 6 servings

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the insert. Bring the water to a boil. Add the edamame, place a cover on the saucepan, and steam until just tender, 2 to 6.
  • Place steamed edamame in a food processor; blend until smooth. Transfer edamame puree to a large bowl.
  • Stir the shrimp, bok choy, egg white, ginger, soy sauce, 1 tablespoon sesame oil, garlic, and salt into the edamame puree.
  • Pour about 2 tablespoons water in a dish.
  • Scoop about 1 teaspoon of the shrimp mixture onto the center of a dumpling wrapper.
  • Wet the edge of the wrapper with water, then fold over to create a half-moon shape; pinch edge to seal.
  • Place the finished dumpling on a lightly floured baking sheet and cover with a damp towel; repeat with remaining wrappers.
  • Working in batches of 6 to 8 dumplings, heat about 1 tablespoon peanut oil in a large skillet over medium heat. Pan-fry dumplings until crispy on one side, about 2 minutes.
  • Flip dumplings and cook for 1 more minute. Add 1/4 cup water to the skillet and cover.
  • Steam dumplings until shrimp are bright pink and no longer transparent in the center, about 4 minutes more. Repeat with remaining dumplings.
  • For the dipping sauce: Whisk low-sodium soy sauce, sesame oil, green onion, sugar, rice vinegar, and red pepper flakes together in a shallow bowl until sugar has dissolved.

    • Nutrition

    311 cal.

    • Total Fat: 15g
    • Saturated Fat: 2g
    • Cholesterol: 43mg
    • Sodium: 1573mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 12g
    • Vitamin C: 4mg
    • Calcium: 51mg
    • Iron: 3mg
    • Potassium: 172mg

    Categories

    Appetizer recipes
    Seafood recipes
    Asian recipes
    Dumpling recipes
    Vegetarian recipes