This healthy shrimp-and-cabbage dumpling recipe makes a big batch, so you can eat some for dinner and freeze some for later. To vary the dumpling filling, try ground turkey instead of the shrimp. CLICK HERE or the highlighted products within the recipe to order products suggested for recipe
- 1 3/4 pounds of raw shrimp (16-20 per pound; see Tips), peeled and deveined
- 1 1/2 cups of chopped napa cabbage
- 1 bunch of scallions, chopped
- 4 small cloves of garlic, chopped
- 1 tablespoons of Olive Oil Marketplace White Honey Ginger Balsamic (purchase here)
- 4 teaspoons of Olive Oil Marketplace Toasted Sesame Oil (purchase here)
- 1 tablespoon of reduced-sodium soy sauce
- 1/4 teaspoon of ground white pepper
- 48 wonton wrappers (see Tips)
- 8 teaspoons of Olive Oil Marketplace Grapeseed Oil, divided (purchase here)
- 2 cups of warm water, divided
- Pulse shrimp, cabbage, scallions, garlic, balsamic, sesame oil, soy sauce and pepper in a food processor until finely chopped.
- Set out wonton wrappers, a small bowl of water and a large baking sheet lined with parchment paper and sprinkled with cornstarch.
- Place 6 wrappers at a time on a clean work surface and spoon about 1 tablespoon filling into the center of each.
- Wet your finger and run it around the edge of a wrapper, fold two opposite corners toward the middle of the filling just until they overlap, then fold the other two corners over the top to form a square. Press to seal in the middle.
- Place on the prepared baking sheet, not letting them touch. If all the dumplings won't fit in one layer, place parchment paper between layers.
- Once frozen, transfer the dumplings to an airtight container or freezer bag and return to the freezer.
- Heat 2 teaspoons grapeseed oil in a large nonstick skillet over medium heat.
- Add 12 dumplings (fresh or frozen) in a single layer, seam-side down and not touching.
- Add 1/2 cup warm water to the pan.
- Cover and cook until starting to brown on the bottom, about 8 minutes. Turn them over and cook, uncovered, until brown on the other side, about 1 minute more. Repeat with the remaining oil, water and dumplings, if desired.
- Look for wonton wrappers in the refrigerated case in the produce department—usually near the tofu. For this recipe, we use square wonton wrappers, which are sometimes labeled “round wrappers” even though they are not round.
CLICK HERE or the highlighted products within the recipe to order products suggested for recipe