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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Shrimp and Vegetable Dumplings

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Shrimp and Vegetable Dumplings Empty Shrimp and Vegetable Dumplings

    Post by Lobo Sun 07 Feb 2016, 6:54 pm

    Shrimp and Vegetable Dumplings Img3l
    Shrimp and Vegetable Dumplings
    Shrimp and Vegetable Dumplings Translucent
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    Prep Time: 45 minutes
    Cook Time: 30 minutes
    Servings: 24
    Making dumplings from scratch is easier than you might think, especially if you take advantage of purchased dumpling wrappers and one or more of our prepared dumpling dipping sauces. You can find dumpling wrappers in the refrigerated sections of most well-stocked grocery stores and almost any Asian market. They are often labeled as pot sticker wrappers or, at Japanese stores, as gyoza wrappers. Both work equally well.






    • 98

    Ingredients:


    • 1 lb. (500 g) shrimp, peeled, deveined and chopped
    • 1 carrot, peeled and chopped
    • 1 cup (3 oz./90 g) coarsely chopped green cabbage
    • 1 Tbs. chopped fresh cilantro
    • 2 tsp. peeled and minced fresh ginger
    • 1 tsp. minced garlic
    • 2 Tbs. soy sauce
    • 2 tsp. sesame oil
    • 1 tsp. mirin
    • About 24 round dumpling wrappers
    • Thai chile lime, ginger sesame or spicy sweet & sour dumpling dipping sauce for serving

    Directions:

    Combine half of the shrimp and all of the carrot, cabbage, cilantro, ginger, garlic, soy sauce, sesame oil and mirin in the bowl of a food processor. Pulse until smooth. Transfer the mixture to a bowl and fold in the remaining shrimp.

    Place a dumpling wrapper on top of an open dumpling press and spoon 1 tsp. of the shrimp mixture onto the center of the wrapper. Close the press to seal and crimp the dumpling. Transfer the dumpling to a platter and cover with a damp paper towel. Repeat with the remaining filling and the remaining wrappers, transferring the dumplings to the platter as they are assembled.

    At this point the dumplings can be frozen if desired. To freeze, arrange the dumplings in a single layer, not touching, on baking sheets lined with parchment paper. Cover with plastic wrap and freeze. When the dumplings are firm, transfer them to sealable plastic bags and freeze for up to 1 month.

    When ready to serve, in a sauté pan or wok large enough to hold a steamer basket or in a ceramic steamer, bring water to a simmer. Arrange some of the dumplings in a single layer in the basket, leaving some space between them. Set the basket in the steamer, cover tightly and steam the dumplings until the filling is firm, 5 to 7 minutes. Transfer to a serving platter and keep warm while you repeat with the remaining dumplings.

    Serve immediately with the dipping sauce alongside. Makes about 24 dumplings.

    Williams-Sonoma Test Kitchen
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