(1 serving of protein + 1 serving of grain + ½ serving of vegetables)
· Large bowl
· Medium bowl
· Chef knife
· Cutting board
· Spoon or spatula
· Sheet tray
· Flat spatula
· Solid measuring cups
· Measuring spoons
· Spoon for peeling ginger
3 cloves garlic
2 T ginger
1 T cilantro
1 T basil
1 T chives
½ red pepper
½ lb cooked shrimp
1 T sesame oil
4 T soy sauce
8 dumpling wrappers, 3" around
1. Kids who are not using a knife can peel and grate the ginger, take the paper off the garlic, take the paper off the shallot, take the cilantro leaves off the stem, tear the basil and chives, peel and grate the carrot, take the tails off the shrimp & measure!
2. Dice the shrimp into tiny ¼ inch pieces.
3. Mince the garlic.
4. Chop the shallots and red pepper into very small pieces. You can use rock and chop!
5. In a medium bowl, mix the ground or diced shrimp, all the vegetables, soy sauce, and sesame oil.
6. Working on a flat surface like your clean cutting board, place about 2 tsp. of this dumpling filling in the center of each dumpling wrapper.
7. Moisten the edges of the wrapper with cold water and your fingertips, then fold them over the filling to form a half-moon or triangle shape: Pinch together the edges with yours fingers. Then moisten the 2 ends with water and bring them together in a circle around the filling.
8. Lightly spray or brush the bottom of a foiled sheet tray with oil. Place dumplings on sheet tray and lightly spray them with oil too.
9. Bake in a 425° F oven for about 12 minutes, or until the edges turn golden brown.
10. Enjoy dumplings at room temperature with soy sauce for dipping.
ü Ground pork, ground chicken or tofu can be used in these dumplings instead of ground shrimp.
ü Also, other herbs can be substituted for the basil and cilantro ?use what you like!
ü At home, you can make dumplings ahead of time and freeze them uncooked in freezer ready plastic bags for up to 3-4 weeks.