Shrimp Dumplings

Name: Shrimp Dumplings
Ingredients: 2 medium carrots, peeled and sliced, plus 1 small carrot, peeled and cut into fine julienne; 6 scallions, trimmed and sliced; 23 cup fresh cilantro leaves; 1 small jalapeno, seeded and coarsely chopped; 1 pound large shrimp, peeled and deveined; 2 egg whites; 4 tablespoons all-purpose flour; 4 teaspoons kosher salt; Freshly ground pepper to taste; 1 teaspoon grated lime zest; 1/2 green bell pepper, cored and diced fine; Soy-ginger steaming liquid (see recipe); 8 Boston lettuce leaves

13 ingredients

11 steps

Ingredients

2 medium carrots, peeled and sliced, plus 1 small carrot, peeled and cut into fine julienne
6 scallions, trimmed and sliced
23 cup fresh cilantro leaves
1 small jalapeno, seeded and coarsely chopped
1 pound large shrimp, peeled and deveined
2 egg whites
4 tablespoons all-purpose flour
4 teaspoons kosher salt
Freshly ground pepper to taste
1 teaspoon grated lime zest
1/2 green bell pepper, cored and diced fine
Soy-ginger steaming liquid (see recipe)
8 Boston lettuce leaves

Directions

1

Process sliced carrots, scallions, cilantro and jalapeno in a food processor until minced.
2

Scrape into a mixing bowl.
3

Process shrimp in the food processor until a paste forms.
4

Add egg whites, flour, salt, pepper and lime zest and process just to combine.
5

Scrape the mixture into the bowl.
6

Add green pepper and stir until the vegetables and shrimp paste are well mixed.
7

Shape mixture into balls about 1 1/4 inch in diameter.
8

Place in a steamer, cover and steam over the liquid until cooked through, about 10 minutes.
9

Place 2 lettuce leaves on each of 4 plates so that they overlap slightly.
10

Divide the dumplings among them.
11

Scatter with the julienned carrots and serve immediately.