Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 2 Tbsp. Vegetable oil
- 1/2 lb Raw shrimp peeled, deveined, and roughly minced
- 1/2 c. Minced white onion
- 1 lrg Carrot finely minced
- 1 c. Minced green cabbage
- 1/2 c. Minced shiitake mushroom caps
- 1/2 tsp Dry chili pepper flakes
- 2 Tbsp. Sesame oil
- 1/4 c. Low-sodium soy sauce
- 3 Tbsp. Rice wine vinegar
- 3 Tbsp. Sugar
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 pkt Wonton wrappers, preferably round
- Â Â Cornstarch for dusting
- 1 x recipe Sweet Mustard Dip see * Note
Direcciones
- In large skillet or possibly a wok heat the vegetable oil till warm. Add in the shrimp, onion, carrot, cabbage and mushrooms and quickly stir fry while combining the ingredients. Add in the pepper flakes, sesame oil, soy sauce, vinegar and sugar, adjust the seasoning and pour out onto a cookie sheet to cold. When the mix is cold begin making the dumplings by laying out one wonton, brush the edge with water, put 1 tsp. of the filling into the middle and fold the edge over on the diagonal to from a packet. Trim the edges to eliminate the square corners. Dust the finished dumplings with a light coating of cornstarch to prevent sticking before cooking. Chill till ready to cook.
- To cook the finished dumplings, bring water to a boil in a large skillet in that a steamer basket may be nestled. When the water is boiling, insert the basket with the dumplings and steam for 6 min or possibly till fully cooked. The dough will change color and texture when cooked. Serve with Sweet Mustard Dip.
- This recipe yields 4 to 6 appetizer servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 4 servings | |
| Calories 275 | |
| Calories from Fat 131 | 48% |
| Total Fat 14.82g | 19% |
| Saturated Fat 1.7g | 7% |
| Trans Fat 0.18g | |
| Cholesterol 87mg | 29% |
| Sodium 1044mg | 44% |
| Potassium 299mg | 9% |
| Total Carbs 21.04g | 6% |
| Dietary Fiber 1.9g | 6% |
| Sugars 11.9g | 8% |
| Protein 14.26g | 23% |
