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Ingredients
Fried Chinese Dumplings with Shrimp Filling
- For the dough
- 200 grams Pastry flour
- 1 tsp Rice vinegar
- 1 tsp Peanut oil
- For the filling
- 200 grams chopped shrimp
- 4 scallions (sliced into rings)
- ½ tsp freshly grated ginger
- 1 tsp sesame oil
- salt
- 1 pinch sugar
- vegetable oil (for frying)
- For salad garnish
- 300 grams Green cabbage
- salt
- 1 red Bell pepper
For the dough: Combine flour, vinegar, oil and 150 ml (approximately 5 ounces) of water and knead to a supple, smooth dough. Roll out thinly and cut out circles 8-10 cm (approximately 3-4 inches) wide.
For the filling: Mix together shrimp, scallions, ginger, sesame oil, sugar and season with salt. Spoon filling into center of the circles. Fold circles in half and pinch side seam into each other to make wrinkles. This should create something like a zig-zag stitching. Heat oil, place dumplings into a bamboo basket and steam about 8 minutes.
For salad garnish: Rinse and trim cabbage and cut into fine strips. Blanch in boiling salted water for 3-4 minutes. Rinse bell peppers, cut in half, remove seeds and ribs and also cut into fine strips. Serve with the cabbage and dumplings along with chili dip, as desired.
(Percentage of daily recommendation)
| Calorie | 368 cal. | (18 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.2 g | (17 %) |