Steamed Lemony Shrimp Dumplings Recipe

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Ingredients:

Serving

1 1/2 cups all-purpose flour
1/2 tsp salt
3 tbsp vegetable oil
boiling water
3 tbsp soy sauce
3 tbsp water
2 tbsp fresh lemon juice
1 tbsp asian fish sauce
1 scallion, thinly sliced
1 1/2 lbs medium shrimp, shelled and deveined
1 1/2 tbsp cornstarch, plus more for dusting
2 tbsp soy sauce
1 tbsp fresh lemon juice
1 large egg, beaten
1 tsp finely grated lemon zest
1 tsp kosher salt
1/4 tsp fresh ground pepper
1/2 cup diced peeled jicama (1/4-inch)
2 scallions, thinly sliced
45 gyoza skins (see note )
green leaf lettuce leaf , for steaming

Directions:

MAKE THE DOUGH (IF DOING SO): combine all ingredients, adding boiling water as needed until you get a sticky but workable dough. roll out into a thin sheet, cutting into 3 inch rounds.
MAKE THE SAUCE: In a small bowl, combine the soy sauce with the water, lemon juice, fish sauce and scallion.
MAKE THE DUMPLINGS: Very coarsely chop two-thirds of the shrimp and transfer to a food processor. Add 1 1/2 tablespoons of the cornstarch, the soy sauce, lemon juice, egg, lemon zest, salt and pepper and process until very finely chopped. Scrape into a large bowl. Cut the remaining shrimp into 1/3-inch pieces and add to the bowl. Mix in the jicama and scallions.
Dust a baking sheet with cornstarch. Lay 4 gyoza wrappers on a work surface; keep the rest covered with plastic wrap. Moisten the edges of the wrappers with water. Place a level tablespoon of filling on one side of each wrapper and fold in half to form half-moons. Press all around the filling to release any air pockets and to seal. Lift each dumpling by the sealed edge, transfer it to the baking sheet and press down lightly to flatten the bottom; the dumpling should be standing with the sealed side up on the baking sheet. Repeat with the remaining wrappers and filling.
Fill a wok or a very large skillet with 2 inches of water and bring to a boil. Line a double-tiered bamboo steamer with lettuce leaves and arrange half of the dumplings in the steamer without crowding. Cover and steam over moderate heat until firm and cooked through, about 12 minutes. Steam the remaining dumplings. Serve the dumplings right away, passing the dipping sauce at the table.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	335.24 Kcal (1404 kJ)
Calories from fat	118.21 Kcal
		% Daily Value*
Total Fat	13.13g	20%
Cholesterol	50.2mg	17%
Sodium	2525.47mg	105%
Potassium	202.56mg	4%
Total Carbs	44.94g	15%
Sugars	1.52g	6%
Dietary Fiber	2.91g	12%
Protein	9.92g	20%
Vitamin C	9.9mg	16%
Iron	1.6mg	9%
Calcium	35mg	4%

Amount Per 100 g
Calories	210.38 Kcal (881 kJ)
Calories from fat	74.18 Kcal
		% Daily Value*
Total Fat	8.24g	20%
Cholesterol	31.5mg	17%
Sodium	1584.89mg	105%
Potassium	127.12mg	4%
Total Carbs	28.2g	15%
Sugars	0.96g	6%
Dietary Fiber	1.83g	12%
Protein	6.23g	20%
Vitamin C	6.2mg	16%
Iron	1mg	9%
Calcium	22mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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