Vegetable Dumplings with Crab and Shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 60
Ingredients
Cabbage, one small or 3/4 head, medium, shredded and chopped to about one inch lengthsCarrots, raw, 3 large, diced fineOnions, raw, 1 small, diced Scallions, raw, 3 large, diced Garlic, 3 cloves, minced Ginger Root, 3 tsp, diced fine 5 small Mushrooms, dicedSoy Sauce, .25 cup Rice Wine Vinegar, 3 tbsp Sesame Oil, 1 tsp Chili Oil, 1 tsp 1 can Bumble Bee White Crabmeat1 can Bumble Bee Pink Crabmeat1 can Bumble Bee Regular Small ShrimpWonton wrappers, 60 wrapper, wonton (approx. 3-1/2" square)
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.
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.
Nutritional Info 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
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