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Shrimp Dumplings

Using Mazola Oil in your cooking is just the right way to a healthier start✨ And we love giving you healthy recipes using Mazola Oil and today let’s try making Super Delicious, Super Healthy, Shrimp Dumplings🍤 Adding Mazola Oil into it just brings it to another level of deliciousness😁⬇

INGREDIENTS

  • 1 pounds raw shrimp peeled and deveined
  • 1 ½ cups chopped Napa cabbage
  • 1 bunch scallions, chopped
  • 4 small cloves garlic, chopped
  • 1 ½ tablespoons finely chopped fresh ginger
  • 4 teaspoons toasted Mazola Sesame Oil
  • 1 tablespoon reduced-sodium soy sauce
  • ¼ teaspoon ground white pepper
  • 48 wonton wrappers 
  • Cornstarch for sprinkling
  • 8 teaspoons Mazola Canola Oil, divided
  • 2 cups warm water, divided

INSTRUCTIONS

  1. Pulse shrimp, cabbage, scallions, garlic, ginger, Mazola Sesame Oil, soy sauce and pepper in a food processor until finely chopped.
  2. Set out wonton wrappers, a small bowl of water and a large baking sheet lined with parchment paper and sprinkled with cornstarch. Place 6 wrappers at a time on a clean work surface and spoon about 1 tablespoon filling into the center of each. 
  3. Wet your finger and run it around the edge of a wrapper, fold two opposite corners toward the middle of the filling just until they overlap, then fold the other two corners over the top to form a square. Press to seal in the middle. 
  4. Place on the prepared baking sheet, not letting them touch. If all the dumplings won’t fit in one layer, place parchment paper between layers.

To freeze: 

  1. Freeze uncooked dumplings, uncovered, on the parchment-lined baking sheet until solid, at least 8 hours. Once frozen, transfer the dumplings to an airtight container or freezer bag and return to the freezer.

To serve: 

  1. Heat 2 teaspoons of Mazola Canola Oil in a large nonstick skillet over medium heat. 
  2. Add 12 dumplings (fresh or frozen) in a single layer, seam-side down and not touching. Add 1/2 cup warm water to the pan. 
  3. Cover and cook until starting to brown on the bottom, about 8 minutes. Turn them over and cook, uncovered, until brown on the other side, about 1 minute more. Repeat with the remaining Mazola Oil, water and dumplings, if desired.
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