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    Home » Recipes » Pantry

    Shrimp and Corn Dumplings

    Last Modified: November 13, 2018 by Elaine| 4 Comments

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    Shrimp and Corn Dumplings recipe

    I was born in the western part of China where dumplings are not so popular in daily cooking. But we have a famous street food named as Zhong dumplings, which is actually Sichuan style spicy dumpling. Those dumplings have strong flavor and I do love them much.

    Grown up, I am bought to all types of Chinese food and different featured dumplings have become one of my big advantages in kitchen. They are easy to make and delicious in taste.

    With different cooking methods and stuffing, we have different types of dumplings. For example, we have steamed dumplings, pan-fried dumplings known as pot sticker, boiled dumplings and fried dumplings.

    The stuffing has two versions in general, one is with meat and the other version is vegetarian. In additionally, we still have egg dumpling—with pan-fried eggs as the wrappers. Besides, we have different ways of folding dumplings. In daily life, we use little moon shape or easy cabbage dumpling shape, but in holidays, dumplings are always folded as fish or willow leaf. The spring festival is coming, and I will introduce those ways of folding dumplings in the recipes introducing dumplings next month. I really will be glad to share you my dear readers how nice those dumplings can be.

    Shrimp and Corn Dumplings recipe

    The dumpling introduced today is a simple type shrimp and corn dumpling. I just make two bowls for breakfast. So do double or triple the amount of ingredients as needed.

    Shrimp and Corn Dumplings recipe

    Only two main ingredients needed for the meat stuffing—chopped shrimp and corn.

    Then add salt and black pepper with shrimp and corn to make the shrimp stuffing.

    The reason why I match shrimp and corn is because I want to make a slightly sweet taste out of the dumplings. Both of the two main ingredients have sweet taste.

    Shrimp and Corn Dumplings

    Elaine
    Quick boiled dumpling with prawns and corn as stuffing.
    Print Recipe
    Prep Time 15 mins
    Cook Time 5 mins
    Total Time 20 mins
    Course Breakfast, staple food
    Cuisine Chinese
    Servings 2
    Calories 517 kcal

    Ingredients
      

    • Dumpling wrappers as needed

    Stuffing

    • 100 g peeled prawns
    • 100 g sweet corn
    • 1 teaspoon salt
    • ½ teaspoon black pepper powder

    Dip(optional)

    • 1 tablespoon Laoganma Chili oil
    • 1 teaspoon soy sauce
    • 1 teaspoon chicken essence

    Instructions
     

    • Chop the peeled prawns and the corn.
    • In a large bowl, mix all the ingredients for stuffing from one direction until 2~3 minutes or until you get a pasta texture. Put aside for around 10 minutes.
    • Fold the dumplings as little moon shape: spoon one spoon of stuffing in the center of the wrapper in your left hand and then water the edges with some water. Press the center part together, and then fold some pleats according to your own like. Do press the two edges together.
    • Heat up water in a pot to a boiling and then put the dumplings in. Add water once when the water is boiling just as cooking noodles.
    • Move the dumplings out. Serve with dips. It is your eaters’ choice whether use dip or not.

    Notes

    The dumpling introduced today is a simple type shrimp and corn dumpling. I just make two bowls for breakfast. So do double or triple the amount of ingredients as needed.

    Nutrition

    Calories: 517kcalCarbohydrates: 84gProtein: 21gFat: 10gSaturated Fat: 1gCholesterol: 74mgSodium: 2329mgPotassium: 268mgFiber: 3gSugar: 2gVitamin A: 220IUVitamin C: 2.7mgCalcium: 86mgIron: 4.5mg
    Keyword Dumpling, shrimp
    Tried this recipe?Mention @ChinaSichuanFood

    Shrimp and Corn Dumplings recipe

    Love dumplings, Check my pan-fried pot stickers with chive and pork as stuffing.

    pot sticker recipe| ChinaSichuanFood

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    Reader Interactions

    Comments

    1. David

      January 15, 2014 at 4:54 am

      The last picture is wonderful!

      Reply
      • Elaine Luo

        January 15, 2014 at 5:16 am

        Thanks David!

        Reply
    2. Gaby

      January 16, 2014 at 2:03 pm

      Oh why are they so perfect?? Gorgeous!

      Reply
      • Elaine Luo

        January 16, 2014 at 7:42 pm

        Thanks Gaby,

        Your comment is Gorgeous. Thanks.

        Reply

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