Related: Dumpling Soup
I very rarely, like just a couple times a year, eat any of these types of meat. If only there was a veggie or seafood option available in town. Which got me thinking, why not make my own?
These were made with shrimp and brussels sprouts. I decided to use brussels because I love them (!!!!) and they taste similar to cabbage, which goes well in dumplings.
You could easily leave out the shrimp or add in cubed tofu instead if you’d like to make these vegetarian. Either way, these are filled with some pretty healthy ingredients, so you don’t have to feel guilty if you chow down four or five in one sitting (like I did).
6 oz. cooked shrimp
6 oz. brussels sprouts
2 tablespoons chopped cilantro
1 tablespoon chopped green onion
2-3 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon rice vinegar
1/4 teaspoon red pepper flakes
2 teaspoons miso paste
3 dozen wonton wrappers
3-4 large iceberg lettuce leaves
If your shrimp is frozen be sure to thaw it completely first. Chop it up into very small, bite-sized pieces. Next, finely shred the brussels sprouts, removing any hard bits of stem.
In a small bowl combine the soy sauce, rice vinegar, red pepper flakes, miso paste, and minced garlic. Stir well to dissolve the miso paste.
In a large bowl combine the shrimp, shredded Brussels sprouts, chopped cilantro, and chopped green onion. Pour the sauce over the mix and toss so everything gets coated evenly. Or close to evenly.
Fill a wonton wrapper with a very small amount of the shrimp/ Brussels mixture. Use your finger to lightly dab water all along the edges of the wrapper. Then press the edges together for the dumpling. Repeat until you have used all the filling.
In a bamboo steaming basket cover the bottom with lettuce leaves (or cabbage leaves). This will keep the dumplings from sticking. As the leaves steam they will wilt and give off a little smell, but they won’t impart a lot of flavor to your dumplings.
Place the lid over the steaming basket. Place the steaming basket over a pot of lightly boiling water. I have a pot that fits under my bamboo steaming basket perfectly, but most of the time I think people use woks. Just FYI.
Credits // Author and Photography: Emma Chapman. Photos edited using Stella and Penelope of the Signature Collection.