Ingredients with Measurements:
- 1 cup dried shrimp, soaked in water for 30 minutes and drained
- 1 cup finely chopped cabbage
- 1 cup finely chopped carrots
- 1/2 cup finely chopped scallions
- 1/4 cup chopped cilantro
- 1 tablespoon minced ginger
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package dumpling wrappers (about 30 pieces)
Special equipment needed:
- Large mixing bowl
- Cutting board
- Knife
- Dumpling press (optional)
- Steamer basket or bamboo steamer
- Parchment paper (optional)
Step-by-step instructions:
1. In a large mixing bowl, combine the soaked dried shrimp, chopped cabbage, carrots, scallions, cilantro, and minced ginger.
2. Add soy sauce, sesame oil, rice vinegar, salt, and black pepper to the bowl and mix well.
3. Take a dumpling wrapper and place a tablespoon of filling in the center.
4. Wet the edges of the wrapper with water and fold it in half, pressing the edges together to seal.
5. Repeat until all the filling is used up.
6. If using a dumpling press, place the wrapper on the press, add filling, and press down to seal.
7. Place the dumplings on a parchment-lined plate or tray to prevent sticking.
8. Bring a pot of water to a boil and place the steamer basket or bamboo steamer on top.
9. Arrange the dumplings in the steamer, leaving some space between them.
10. Cover the steamer and steam the dumplings for 8-10 minutes or until cooked through.
11. Serve hot with dipping sauce.
Time:
Preparation time: 45 minutes
Cooking time: 10 minutes
5. Temperature:
Water should be boiled at high temperature, and dumplings should be steamed at medium-high heat.
Serving size:
This recipe makes about 30 dumplings, serving size may vary according to appetite.
Nutritional information:
Each dumpling contains approximately 40 calories, 2g protein, 1g fat, 6g carbohydrates, 1g fiber, and 1g sugar.
Substitutions for ingredients:
- Dried shrimp: can be substituted with ground pork, chicken, or tofu.
- Cabbage: can be substituted with bok choy, spinach, or kale.
- Carrots: can be substituted with zucchini, mushrooms, or bell peppers.
- Soy sauce: can be substituted with tamari or coconut aminos.
- Rice vinegar: can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add minced garlic to the filling for extra flavor.
- Use different dipping sauces, such as soy sauce, chili oil, or sweet and sour sauce.
- Add chopped water chestnuts or bamboo shoots to the filling for crunch.
- Make the dumplings spicy by adding chili flakes or hot sauce to the filling.
Tips and tricks:
- Make sure to drain the soaked dried shrimp well to avoid excess moisture in the filling.
- Use a small cookie scoop or tablespoon to measure the filling for consistent dumplings.
- If the dumpling wrapper is too dry, wet the edges with water to help seal them.
- To prevent the dumplings from sticking to the steamer, line it with parchment paper or cabbage leaves.
Storage instructions:
Uncooked dumplings can be stored in the refrigerator for up to 2 days or in the freezer for up to 1 month. To freeze, place the dumplings on a parchment-lined tray and freeze until solid, then transfer to a freezer bag.
Reheating instructions:
To reheat frozen dumplings, steam them for 12-15 minutes or until heated through. To reheat refrigerated dumplings, steam them for 8-10 minutes or until heated through.
Presentation ideas:
Arrange the dumplings on a platter and garnish with chopped scallions or cilantro. Serve with dipping sauce on the side.
Garnishes:
Chopped scallions, cilantro, sesame seeds, or chili flakes can be used as garnishes.
Pairings:
These dumplings pair well with hot and sour soup, stir-fried vegetables, or fried rice.
Suggested side dishes:
Steamed rice, cucumber salad, or egg drop soup can be served as side dishes.
Troubleshooting advice:
- If the dumplings are falling apart while cooking, make sure to seal the edges well and avoid overstuffing them.
- If the dumplings are sticking to the steamer, make sure to line it with parchment paper or cabbage leaves.
Food safety advice:
Make sure to cook the dumplings thoroughly to avoid foodborne illness. The internal temperature of the dumplings should reach 165°F.
Food history:
Dumplings are a traditional Chinese dish that dates back to the Han Dynasty. They are a popular food during Chinese New Year and other celebrations.
Flavor profiles:
These dumplings have a savory and slightly sweet flavor from the dried shrimp and vegetables. The dipping sauce adds a tangy and salty flavor.
Serving suggestions:
These dumplings can be served as an appetizer or a main dish. They are great for parties or family dinners.
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Region: Chinese