High Protein Steamed Prawn Dumplings
Elevate your dim sum game with these High Protein Steamed Prawn Dumplings, a perfect blend of nutritious and indulgent flavors. Crafted with tender prawns, fragrant ginger, garlic, and a splash of low-sodium soy sauce, this recipe delivers a satisfying protein boost wrapped in delicate homemade dumpling wrappers. The addition of sesame oil and hoisin sauce imparts a subtle depth of flavor, while the soft, elastic dough ensures a pleasing texture with every bite. These dumplings are steamed to perfection, creating a translucent, tender finish and locking in all the vibrant flavors. Ideal for a healthy appetizer or light meal, pair them with your favorite soy sauce or chili oil for an irresistible dipping experience. Ready in just an hour, these dumplings are a must-try for seafood lovers and dumpling enthusiasts alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Raw prawns (peeled, deveined)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Garlic (minced)
- 1 tablespoon Soy sauce (low sodium)
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 0.25 teaspoon Salt
- 0.25 teaspoon White pepper
- 1 teaspoon Hoisin sauce
- 200 grams All-purpose flour
- 90 milliliters Hot water
Instructions
1. In a food processor, combine the prawns, grated ginger, minced garlic, soy sauce, sesame oil, cornstarch, salt, white pepper, and hoisin sauce. Pulse until a slightly chunky paste forms. Transfer the filling to a bowl and refrigerate while preparing the wrappers.
2. To make the dumpling wrappers, place the all-purpose flour in a medium-sized mixing bowl. Slowly pour in the hot water while stirring with a utensil or chopsticks to form a rough dough.
3. Once cool enough to handle, knead the dough on a clean surface for about 8-10 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for 20 minutes.
4. After resting, divide the dough into two equal pieces. Roll each piece into a log and cut into equal portions (about 30 small pieces). Roll each piece into a ball, then flatten into a thin round wrapper about 3 inches in diameter using a rolling pin.
5. Place about 1 teaspoon of the prawn filling in the center of each wrapper. Fold the wrapper in half, sealing the edges well with your fingers. You can pleat the edges for a traditional dumpling appearance if desired.
6. Line a bamboo steamer tray with parchment paper or lightly grease it to prevent sticking. Arrange the dumplings in the steamer, ensuring they do not touch each other.
7. Set up a steaming pot with water and bring it to a boil. Place the bamboo steamer on top, ensuring the water does not touch the dumplings. Steam the dumplings for 8-10 minutes, or until the wrappers are translucent and the filling is cooked through.
8. Serve the steamed prawn dumplings hot with soy sauce or chili oil on the side for dipping.
Nutrition Facts
Calories |
1069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 1483 mg | 64% | |
| Total Carbohydrate | 160.5 g | 58% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 2.0 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1004 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
