Foodies and connoisseurs are known to go wild when it comes to devouring shrimp and prawn dishes from an assortment of seafood! A source of high protein, shrimps can spice up the food life at any time of the day as a healthy choice. Swoon over a bowl of prawn soup or a steaming bowl of scampi, you can never go wrong with your choice of food when it comes to these lovely little shrimps!

If you’ve already whetted your appetite, we have some more delights coming up your way. We bring to you an easy to make recipe of SHRIMP DUMPLINGS that you can make at home and serve your family or even think of giving your guests the healthy choice to swoon over at the next party!

These homemade shrimp dumplings are easier to make than you could ever imagine and that too with a customized filling giving your guests more to talk about your culinary skills!

Preparation time: 60minutes

Cooking time: 15 minutes

Total time: 75 minutes

Makes 36 dumplings.

Ingredients needed for making Shrimp Dumplings

For the dough

1 ½ cup of wheat.
2 tablespoons of tapioca starch.
¼ teaspoon of normal salt.
½ cup and 2 tablespoons of boiling water.
2 ½ teaspoons of vegetable oil.

For the filing

1 pound or approximately 450 grams of peeled, deveined and finely diced shrimps. (Since this is the main ingredient, make sure that you source it from one of the Best Shrimp and Prawn Providers).

8 ounces or about 230 grams of ground chicken or ground pork as per your taste and preference.
1 cup freshly shredded green cabbage.
A handful of bamboo shoots.
2 thinly sliced green onions.
1 tablespoon of freshly grated ginger.
1 teaspoon of sesame oil.
1 teaspoon mirin (a sweet Japanese rice wine) or dry sherry in case you don’t find mirin.
1 large egg white, lightly beaten.
Coarse-grained salt and freshly ground black pepper as per taste.
2-inch won ton wrappers (in numbers you wish to make the dumplings).
2 tablespoons of vegetable oil.
Soy sauce for the final serving.

Cooking

Making the dumpling wrappers

Combine the wheat and tapioca starch along with the salt in a medium-sized bowl.
Slowly stir the mix with boiling water adding in the oil.
Keep the 2 tablespoons of boiling water handy and add it in case the dough becomes too dry.
Knead the dough till it attains a smooth and shiny finish
Cover and rest it aside for 20 minutes.

Preparing the filling

Take a large bowl and mix the diced shrimp, chicken/pork, cabbage, ginger, green onions, salt and pepper, sesame oil and the mirin and mix well.
Cover and refrigerate for an hour to meld the flavour.
Next, prepare a working base oiling it to make the dumpling wrapper.
Break off a small part of the dough, press it down with a roller pin to form a flat circle 2½ to 3 inches wide. Take the dumpling mix and place it at the centre of the wrapper spreading it out evenly. Lift the top edge of the wrapper and fold it in a half-circle pinching the closed edge to form a pattern.
Place the raw dumplings on a plate and cover them to avoid drying.

Cooking the dumplings

When all are ready, place them in a pre-oiled steamer in batches and cook them for about 15 minutes till the wrapper turns translucent and the shrimps inside appear slightly orangish in colour (you’ll need to break one to check).

Serve immediately with soy sauce or any other sauce as per preference.

Happy feasting!!!