Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Vegetable oil

  2. 1/2 lb 227g / 8oz Raw shrimp - peeled, deveined, and roughly chopped

  3. 1/2 cup 31g / 1.1oz Chopped white onion

  4. 1 cup 110g / 3.9oz Carrot - finely chopped (large)

  5. 1 cup 146g / 5.1oz Chopped green cabbage

  6. 1/2 cup 73g / 2.6oz Chopped shiitake mushroom caps

  7. 1/2 teaspoon 2 1/2ml Dry chili pepper flakes

  8. 2 tablespoons 30ml Sesame oil

  9. 1/4 cup 59ml Low-sodium soy sauce

  10. 3 tablespoons 45ml Rice wine vinegar

  11. 3 tablespoons 45ml Sugar Salt - to taste Freshly-ground black pepper - to taste

  12. 1 Wonton wrappers, preferably round Cornstarch - for dusting

  13. 1 Sweet Mustard Dip - seeNote

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Sweet Mustard Dip" recipe which is included in this collection. In large skillet or a wok heat the vegetable oil until hot. Add the shrimp, onion, carrot, cabbage and mushrooms and quickly stir fry while combining the ingredients. Add the pepper flakes, sesame oil, soy sauce, vinegar and sugar, adjust the seasoning and pour out onto a cookie sheet to cool. When the mixture is cool begin making the dumplings by laying out one wonton, brush the edge with water, put 1 teaspoon of the filling into the middle and fold the edge over on the diagonal to from a packet. Trim the edges to eliminate the square corners. Dust the finished dumplings with a light coating of cornstarch to prevent sticking before cooking. Refrigerate until ready to cook. To cook the finished dumplings, bring water to a boil in a large skillet in which a steamer basket may be nestled. When the water is boiling, insert the basket with the dumplings and steam for 6 minutes or until fully cooked. The dough will change color and texture when cooked. Serve with Sweet Mustard Dip. This recipe yields 4 to 6 appetizer servings.


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