So I gave the “Eating Well…” book to Ginny so she could pick the next thing to make, and she chose, ‘Singapore Shrimp Dumplings’. The ingredients are pretty simple – shrimp, spinach, chili-garlic sauce, sherry, sesame oil, soy sauce, ginger and scallions, all wrapped in cabbage leaves.
First, ya gotta steam some cabbage leaves until they’re really soft, and then cut out the spine part, because it’s too thick to fold around a filling.
I think I steamed this first batch about 15 minutes. When I cut out the spines, I made a new discovery: Maggie likes cooked cabbage!
While the cabbage was steaming, I cheated, again. I was SUPPOSED to chop a pound of shrimp to paste in the food processor, and then add the rest of the stuff. Instead, I put it all in there: 1/2 cup scallions, 2t grated ginger, 1t sesame oil, a 10oz package of chopped spinach (squeezed dry), 2t chili-garlic paste, 2 packets of Splenda**, 2t dry sherry***, and 2t light soy sauce. (**I used a pinch of sugar instead. ***I used 2t of Chardonnay.)
So, I cut the spines out of the cabbage leaves, and this is where Maggie comes in. She came begging while I was doing this, so I offered her a steamed cabbage spine, thinking she would sniff and walk away. Noooo! She took the cabbage spine to her rug, chomped it down, and came back for more. And more. And more. She ate all the cabbage spines. If she doesn’t end up with horrific gas, I’m gonna have to get cabbage and steam it for her treats, LOL.
Ok, so I started wrapping dumplings. Here’s the first one.
It took a few minutes, but I finished the first batch of leaves that I had steamed and here’s the steamer basket full of dumplings, ready to go.
They were steamed for 15 minutes in the bottom tray of the steamer. I put more leaves in the top tray, to be ready for the next run. Here they are!
There is a dipping sauce that goes with the recipe, consisting of 3/4c soy sauce, 1/4c rice vinegar, 1t sesame oil, 1 packet brown sugar substitute*, and 2t red pepper flakes. This wasn’t bad, but the vinegar should have been lime juice instead.
OK, the verdict: I wouldn’t make this again. There is, once again, no salt in the recipe, and the filling is just wayyyy too bland. Bleh. I decided to try frying some dumplings, to see if that made a difference, but it didn’t. The only thing that did make a difference was, I added a little sprinkle of salt to the filling before closing up the wrapper on a couple of them, and that made them much better.
Warning: If you try this at home, be aware that this recipe makes a metric butt-ton of filling. The suggested portion for WLS folks is 2 dumplings, and you’ll be eating dumplings for a week if you make this recipe as written.