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Nutritional Info
  • Servings Per Recipe: 60
  • Amount Per Serving
  • Calories: 38.2
  • Total Fat: 0.4 g
  • Cholesterol: 13.4 mg
  • Sodium: 181.5 mg
  • Total Carbs: 6.2 g
  • Dietary Fiber: 0.6 g
  • Protein: 2.5 g

View full nutritional breakdown of Vegetable Dumplings with Crab and Shrimp calories by ingredient
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Vegetable Dumplings with Crab and Shrimp

Submitted by: ANNE-ELIZ
Vegetable Dumplings with Crab and Shrimp

Introduction

These potsticker-type dumplings are good as appetizers, or as a lunch or dinner dish, depending on serving size and accompaniments.

They can be frozen either right after the pan-frying step or after the entire process is complete. They reheat well, covered in the microwave or re-steamed.
These potsticker-type dumplings are good as appetizers, or as a lunch or dinner dish, depending on serving size and accompaniments.

They can be frozen either right after the pan-frying step or after the entire process is complete. They reheat well, covered in the microwave or re-steamed.

Number of Servings: 60

Ingredients

    Cabbage, one small or 3/4 head, medium, shredded and chopped to about one inch lengths
    Carrots, raw, 3 large, diced fine
    Onions, raw, 1 small, diced
    Scallions, raw, 3 large, diced
    Garlic, 3 cloves, minced
    Ginger Root, 3 tsp, diced fine
    5 small Mushrooms, diced
    Soy Sauce, .25 cup
    Rice Wine Vinegar, 3 tbsp
    Sesame Oil, 1 tsp
    Chili Oil, 1 tsp
    1 can Bumble Bee White Crabmeat
    1 can Bumble Bee Pink Crabmeat
    1 can Bumble Bee Regular Small Shrimp
    Wonton wrappers, 60 wrapper, wonton (approx. 3-1/2" square)

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Directions

Stir fry the prepped vegetables

Season with the soy sauce, rice wine vinegar, sesame and chili oil. The measurements given are a starting point.

Taste and correct seasonings, as necessary

Add the crabmeat and shrimp. Mix gently.

Place a bit under a tablespoon of filling in the center of each wrapper, wet the edges with water, fold the circle in half, seal, pleating the edges.

The dumpling can be left as a half circle or the edges of the half-circle can be wet with water and brought together, allowing the dumpling to stand on end.

Pan-fry the completed dumplings on all sides; then steam for about 10-15 minutes over chicken stock or water.

I serve mine with a dipping sauce, consisting of 1/4 cup Rice Wine Vinegar, 1 tablespoon Soy Sauce, 1/2 tsp Sesame and 1/4 tsp Chili Oils (these are approximate measurements; taste and adjust)

Number of Servings: 60

Recipe submitted by SparkPeople user ANNE-ELIZ.






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