This recipe is one of the first the kids actually asked for again. I consider that a success. It doesn’t hurt that I was pretty dang proud of myself that I could make a Chinese Take Out favorite. The good news is they’re baked so they’re not as greasy and unhealthy as the restaurant ones. My recipe is inspired by a Jessica Seinfeld recipe. I made it her way and the kids didn’t like it as well because the ingredients have strong flavors. The Husband and I loved it, but I would rather all five be happy so I’ve tweaked a few things. If you want her original check out her book Double Delicious which is great.
Most importantly, don’t look at this list and think you can’t do it. All of these ingredients are found at the most basic food store. If you don’t have sesame oil, use canola or vegetable. The soy sauce and ginger are the most powerful tastes anyway. The wrapping is not a quick process but it’s easy and almost therapeutic. You can be as sloppy as you want. If you have kids that are old enough to know what’s coming, they’ll leave you alone so it’s peaceful too! You could also get older kids involved as well. If the family works on the wraps then it goes much quicker.
Be brave and give it a shot. You won’t regret it.
1 lb of medium/large shrimp (precooked tails off)
1 18oz can of water chestnuts
4 scallions chopped
1/2 tsp of Ginger (I used fresh and it was too harsh for kids so the powder spice seems to work well)
1/4 cup cauliflower puree (See bottom for directions) this holds the mix together
1teaspoon sesame oil
2tablespoons low sodium soy sauce
Dumpling wrappers (can be found at grocery stores near tofu as it’s refrigerated)
bowl of water
• Put water chestnuts, scallions and ginger in food processor (or blender) and pulse a few times until chopped
• Add cauliflower and shrimp to food processor and pulse until light chopped & mixed, leaving shrimp a little chunky.
• Lay Out dumpling wrappers and gather bowl of water
• Preheat Oven to 350 (Mine stays at 325 as it runs hot. Check your oven if you don’t have a thermometer, ask if things are frequently overcooking. If so, turn it down.)
• Lightly cover baking sheets in olive oil. You don’t want much, just enough to coat pan. I use a brush to spread it so the layer is thin.
• Spoon about a teaspoon of mix into center of dumpling wrapper. Fold over into a triangle.
• Wet fingertips and use water to “seal” the dumpling’s sides.
• Fold the corners together or if you’re worried it will explode, leave in a triangle.
• Repeat until mix is gone.
• Place on baking sheets and spray lightly with cooking spray. (I use organic canola from Pam.)
• Cook for 20-25 minutes. Flipping once halfway through.
• Serve with cabbage salad and soy sauce
*Cauliflower Puree is easier than it sounds. You can make a bunch ahead and when I had babies that’s what I did. Now that my kids are all over the place, I make it as I go. For cauliflower, I either use fresh or frozen-whatever I have. I steam about four of five florets in a microwave for about four minutes. (My microwave is terrible so your will probably take about two minutes!) Then I throw it in a mini-chopper (you can use blender, food processor etc.) with a bit of water (Just pour in a little at at time until you get a smooth texture.) and pulse until it’s smooth and creamy. Then you can add it right to a recipe.
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