The perfect medley of mouth watering shrimp, cabbage, ginger, sesame oil, and garlic all magically wrapped up in a delightful dough steamed to tender perfection with a crispy edge. Dipped in a salty, sweet soy sauce, it's a little bite of heaven.
- 1 pound peeled, deviened, and chopped raw shrimp
- 1 cup finley chopped cabbage
- 3 green onions sliced
- 1 tablespoon fresh grated ginger
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 clove garlic finly minced
- 1 12 oz package wonton wrappers
- 1-2 tablespoons olive oil
- 1/2 cup chicken broth or water
Soy Dipping Sauce
- 1/2 cup soy sauce
- 2 tablespoons brown sugar
- 1 green onion sliced
- 1 teaspoon rice vinegar
- 1 teaspoon fresh grated ginger
- 1/2 teaspoon sesame oil
- 1/4 teaspoon crushed red pepper
Combine all ingredients in a medium size mixing bowl.
Line a cookie sheet with plastic wrap to prevent the dumplings from sticking.
Place one tablespoon of filling in the middle of a wonton wrapper.
Avoid letting the wonton wrappers become too dry by keeping them covered while preparing. If you are preparing dumplings for a later cooking time, make sure to keep them wrapped in plastic in the refrigerator until ready for use.
Dip a fingertip in a small bowl of water and wet 2 sides of the wrapper.
Fold wrapper half and tuck edges with another dot of water to seal.
Preheat a non-stick or cast iron fry pan to a medium high heat and then add oil.
Place dumplings in hot pan and cook 2-3 minutes until golden brown.
Add 1/2 cup broth or water to the bottom of the fry pan and cover.
Cook an additional 2-3 minutes until all the liquid has been absorbed.
Remove from pan and serve with Soy Dipping Sauce.
Calories: 106kcal | Carbohydrates: 5g | Protein: 13g | Fat: 3g | Cholesterol: 142mg | Sodium: 1435mg | Potassium: 119mg | Sugar: 3g | Vitamin A: 85IU | Vitamin C: 7.7mg | Calcium: 94mg | Iron: 1.7mg