Shrimp Mandu (Shrimp Dumplings)

Name: Shrimp Mandu (Shrimp Dumplings)
Prep time: 57 min
Cook time: 57 min
Total time: 57 min
Yield: 5
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 2 teaspoons dark sesame oil; 2 garlic cloves, chopped; 118 milliliters chopped green onions; 5 Tbsps Korean Dipping Sauce; 6 larges napa cabbage leaves; 85 grams trimmed boneless pork loin chop, chopped; 30 gyoza skins; 0 teaspoons salt; 118 milliliters chopped shiitake mushroom caps; 30 mediums shrimp, unpeeled; 85 grams water-packed soft tofu, drained

Shrimp Mandu (Shrimp Dumplings) is a dairy free main course. One portion of this dish contains around 20g of protein, 5g of fat, and a total of 165 calories. This recipe serves 5. Head to the store and pick up water-packed tofu, sesame oil, garlic cloves, and a few other things to make it today. From preparation to the plate, this recipe takes about 57 minutes.

Instructions

Peel shrimp, leaving tails intact. Butterfly shrimp by cutting each along its back, cutting to, but not through, inside curve of shrimp.

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Shrimp

Remove and discard vein.

Place butterflied shrimp on a paper towel-lined plate; refrigerate until ready to use.

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Shrimp

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Paper Towels

Place mushrooms, onions, and garlic in a mini food processor; pulse until minced.

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Mushrooms

Garlic

Onion

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Food Processor

Place mushroom mixture in a medium bowl.

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Mushrooms

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Bowl

Place pork in processor; pulse until ground.

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Pork

Add pork to mushroom mixture.

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Mushrooms

Pork

Add tofu, oil, pepper, and salt to mushroom mixture; toss well to combine.

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Mushrooms

Pepper

Salt

Tofu

Cooking Oil

Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), moisten outside edge of gyoza with water.

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Water

Place 1 shrimp on skin, cut side down, so tail slightly points up; allow tail to hang over outside edge of skin. Spoon about 1 teaspoon filling over shrimp. Fold gyoza skin over shrimp so edges meet on top; press edges to seal. Moisten one side of seam with water; pleat seam 5 or 6 times.

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Shrimp

Water

Place dumpling, seam side up, on a baking sheet lined with damp paper towels; cover with damp paper towels to prevent drying. Repeat procedure with remaining gyoza skins, shrimp, and filling.

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Shrimp

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Baking Sheet

Paper Towels

Line 2 trays of a bamboo steamer with cabbage leaves; top with steamer lid.

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Cabbage

Add water to a large skillet to a depth of 1 inch; bring to a boil.

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Water

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Frying Pan

Place steamer in pan; steam cabbage 4 minutes or until cabbage wilts. Arrange dumplings in trays on top of cabbage; steam 8 minutes or until done.

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Cabbage

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Frying Pan

Serve with Korean Dipping Sauce.

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Dipping Sauce

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 2teaspoons

dark sesame oil 2

garlic cloves, chopped 118milliliters

chopped green onions 5Tbsps

Korean Dipping Sauce 6larges

napa cabbage leaves 85grams

trimmed boneless pork loin chop, chopped 30

gyoza skins 0teaspoons

salt 118milliliters

chopped shiitake mushroom caps 30mediums

shrimp, unpeeled 85grams

water-packed soft tofu, drained

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Caposaldo Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 10 dollars per bottle.