A quick and easy recipe for low calorie vegetable shrimp dumplings, perfect for a healthy meal.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Appetizer
Method:Steaming and frying
Cuisine:Asian
Diet:Low Calorie
Ingredients
Scale
1 cup all-purpose flour
1/2 cup water
1/2 teaspoon salt
1 cup cooked shrimp, chopped
1 cup finely chopped cabbage
1/2 cup grated carrots
1/4 cup chopped green onions
2 cloves garlic, minced
1 teaspoon ginger, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
Cooking spray or a small amount of oil for frying
Instructions
In a mixing bowl, combine the flour and salt. Gradually add water, mixing until a dough forms.
Knead the dough for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
In another bowl, mix the chopped shrimp, cabbage, carrots, green onions, garlic, ginger, soy sauce, and sesame oil until well combined.
After the dough has rested, divide it into small balls (about 1 inch in diameter). Roll each ball into a thin circle (about 3 inches in diameter).
Place a spoonful of the shrimp and vegetable mixture in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges to seal tightly.
Heat a non-stick skillet over medium heat and lightly coat with cooking spray or oil. Place the dumplings in the skillet and cook for about 2-3 minutes until the bottoms are golden brown.
Add 1/4 cup of water to the skillet and cover immediately. Steam the dumplings for about 5-7 minutes until the water has evaporated and the dumplings are cooked through.
Serve warm with additional soy sauce for dipping.
Notes
For a gluten-free version, substitute all-purpose flour with gluten-free flour blend.
Add chopped mushrooms or bell peppers to the filling for extra flavor and nutrition.