Teresa's Recipes
Bok Choy and Shrimp Dumplings
Journey into the heart of Asian cuisine with these mouth-watering, handcrafted dumplings. Each delicate parcel is generously filled with a luscious blend of tender shrimp and crisp bok choy, seasoned with a symphony of traditional spices. The dumplings are then gently boiled until they reach the perfect texture - soft yet firm, with an irresistible bite. Served with a homemade green onion sauce that's both savory and tangy, these dumplings promise a burst of flavor with every bite. This recipe draws its roots from ancient Chinese cooking methods, bringing you an authentic culinary experience right in your kitchen.
Ingredients
- For boiling dumplings and 1/4 cup for cornstarch slurry Water
- 2 tablespoons Cornstarch
- 2, finely chopped Green onions
- 24 pieces Wonton wrappers
- 2 tablespoons Sesame oil
- 2 tablespoons Soy sauce
- 2 cloves, minced Garlic
- 1 tablespoon, finely grated Ginger
- 1 cup, peeled, deveined and finely chopped Shrimp
- 1 cup, finely chopped Bok choy
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Calories: 270
- Fat: 5g
- Carbs: 45g
- Protein: 12g
- Sodium: 600mg
- Sugar: 1g
Instructions
- In a large bowl, combine the chopped bok choy, shrimp, grated ginger, minced garlic, soy sauce, and sesame oil. Stir until the filling is well mixed.
- Take one wonton wrapper and place a heaping teaspoon of the filling in the center. Moisten the edges of the wrapper with water using your fingertip.
- Fold the wrapper in half, forming a triangle, and press the edges to seal. Bring the two opposite corners of the triangle together and press to seal, creating a dumpling shape.
- Repeat this process with the remaining wrappers and filling.
- In a large pot, bring water to a rolling boil. Carefully add the dumplings, ensuring they don't stick together. Cook for 5-7 minutes, or until they float to the top and the shrimp is cooked through.
- While the dumplings are cooking, prepare the sauce. In a small bowl, mix the cornstarch with 1/4 cup of water to create a slurry.
- Heat a small pan over medium heat and add a dash of oil. Add the chopped green onions and sauté for 1-2 minutes, or until fragrant.
- Pour in the cornstarch slurry and continue to cook, stirring continuously, until the sauce has thickened.
- Serve the freshly cooked dumplings hot, with the green onion sauce on the side for dipping.