Steamed Shrimp Dumplings
Steamed Shrimp Dumplings - Pillowy pockets of shrimp and vegetables
Healthy, because
Even smarter
Nutritional values
In ancient China these "Wan Tans" were once considered sacred and were only served on high feast days. Nowadays, the steamed shrimp dumplings with the protein and mineral-rich filling are also enjoyed more often in everyday life. You can also eat a lot of vitamins and plant substances from vegetables and spices.
Steaming baskets can be found inexpensively in Asian supermarkets. If you just want to try out steaming first and don't have such a special device, you can use a steamer pot or a steaming insert made of metal instead. You don't have both in your cupboard either? No problem: Then a normal strainer, which you hang in a pot and cover with a lid, will do.
(Percentage of daily recommendation)
| Calorie | 292 cal. | (14 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 20.8 μg | (35 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 579 mg | (14 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 129 μg | (65 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 128 mg | |||
| Cholesterol | 154 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 30 Wonton wrapper (9x9 cm; frozen)
- 12 ozs shrimp (ready to cook)
- 1 sprig Lemongrass
- 3 scallions
- 1 pc fresh ginger (about 3 cm long)
- 1 red Bell pepper (about 200 grams)
- 1 Tbsp cornstarch
- salt
- peppers
- 7 ozs shiitake mushrooms
- 2 carrots (about 250 grams)
- 2 garlic cloves
- 2 Tbsps green Chili sauce
- 3 Tbsps soy sauce
- 2 Tbsps Thai fish sauce
- 2 Tbsps sesame oil
Kitchen utensils
Preparation steps
Thaw wonton wrappers. Meanwhile, rinse shrimp, pat dry and chop finely. Remove the tough outer layer of lemongrass, trim both ends, rinse stalk and finely chop tender portion of lower third. Rinse scallions, pat dry and chop finely. Peel ginger root and chop finely. Cover prepared vegetables to keep moist.
Cut bell pepper into quarters, remove seeds, rinse and pat dry. Finely chop 1/4 of pepper and combine with prepared vegetables in a bowl. Mix cornstarch with 1 tablespoon water, pour over vegetables and stir to combine. Season with salt and pepper.
Moisten edges of each wonton wrapper with a little water and place 1 spoonful of vegetable mixture in the center. Fold edges toward center and press firmly to seal pouch. Place in a lightly oiled steamer basket (or bamboo steamer).
Clean shiitake mushrooms and cut into halves or quarters, depending on size. Cut remaining bell pepper into thin strips. Peel carrots and cut into very thin strips. Peel garlic and chop finely.
Mix together chile pepper, soy sauce, fish sauce and 6 tablespoons water and set sauce aside. Fill a pot with 2 liters (approximately 4 cups) and bring to a boil.
Set the steamer basket (or bamboo steamer) in pot, cover and steam for 8 minutes.
Meanwhile, heat the sesame oil in a wok. Stir-fry shiitake, bell pepper strips and carrots for 1 minute. Add garlic and stir-fry very briefly.
Combine salt and pepper with 2 tablespoons of reserved sauce. Divide stir-fried vegetables among bowls, top with dumplings and serve with the remaining sauce (for dipping).
