SHRIMP AND SCALLOP DUMPLINGS
A bowl of Chinese dumplings is always welcome, whether served in broth or, like here, simply dressed with rice vinegar and spicy sesame oil. It's no trouble at all to chop and season the filling, and store-bought wrappers are easy to stuff and seal. Four minutes in boiling water is all it takes to get these bright-tasting shellfish dumplings on the table.
Provided by David Tanis
Categories dinner, lunch, dumplings, main course
Time 2h
Yield 40 dumplings
Number Of Ingredients 13
Steps:
- Put chopped scallops and shrimp in a bowl. Add salt, pepper, ginger, scallions, sesame oil, chopped cilantro and serrano chile. Mix well with a wooden spoon, then cover and refrigerate at least 1 hour. (Mixture may be prepared up to 1 day ahead.) You should have about 2 1/2 cups filling.
- Working in batches, line up dumpling wrappers on a work surface. Place 2 teaspoons filling in the center of each wrapper. Lightly moisten the edge of each wrapper with water and pinch together to surround filling and form a half-moon. Pleat edges to secure the seal.
- Bring a large low pot of well-salted water to boil over high heat. Meanwhile, make the dipping sauce: Whisk together rice vinegar, spicy sesame oil and slivered scallions in a small serving dish.
- Add 12 dumplings at a time to the pot. When they bob to the surface, simmer 4 minutes, then remove with a slotted spoon or spider. Serve each person 3 or 4 dumplings in a small bowl. Drizzle with 1 teaspoon dipping sauce and garnish with cilantro sprigs.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 0 grams, Carbohydrate 19 grams, Fat 1 gram, Fiber 1 gram, Protein 5 grams, SaturatedFat 0 grams, Sodium 238 milligrams, Sugar 0 grams, TransFat 0 grams
SHRIMP STIR-FRY
Tender shrimp and crisp vegetables are stir-fried with a garlic and ginger flavored sauce made from Swanson® Chicken Stock, soy sauce and sesame oil, for a savory seafood and vegetable stir-fry.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
- Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
- Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
- Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.
Nutrition Facts : Calories 428.4 calories, Carbohydrate 58.4 g, Cholesterol 172.6 mg, Fat 9.1 g, Fiber 2.8 g, Protein 26.9 g, SaturatedFat 1.6 g, Sodium 653.1 mg, Sugar 4.6 g
RED-CURRY SHRIMP DUMPLINGS
Red curry paste, rich with dried red chiles, is great with shrimp (or beef, chicken, and fish).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Yield Makes 24
Number Of Ingredients 9
Steps:
- In a small skillet, heat 1 teaspoon vegetable oil over medium-high. Add 2 tablespoons ginger and scallions and cook, stirring, until scallions are slightly softened and mixture is fragrant, 2 minutes. Remove from heat. In a food processor, pulse shrimp until finely chopped. Transfer to a bowl and add ginger mixture, curry paste, and fish sauce; stir to combine.
- Working with 1 wonton wrapper at a time, place 1 heaping teaspoon shrimp mixture in center. With a wet finger, moisten edges of wrapper, then bring all 4 corners together, pinching at top to seal. (Cover filled dumplings with a kitchen towel as you work.)
- In a large nonstick skillet, heat 1 teaspoon vegetable oil over medium-high. Add dumplings, seam side up, and cook until golden brown on bottom, 1 minute. Carefully add 1/2 cup water to skillet, cover, and cook until water is almost evaporated and dumplings are tender, 3 minutes. Uncover and cook until water evaporates, 1 minute (reduce heat to medium if dumplings begin to overbrown). Meanwhile, in a small bowl, combine 1 tablespoon ginger, soy sauce, and sesame oil. Serve dumplings with dipping sauce.
Nutrition Facts : Calories 241 g, Fat 4 g, Fiber 1 g, Protein 16 g, SaturatedFat 1 g
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