Shanghainese Egg and Shrimp Dumplings
ChineseChinese RecipesDesi eggsHard
Shanghainese steamed dumplings filled with egg and shrimp, served with a light soy and vinegar dip. A special weekend treat made at home.
Prep time30 min
Cook time15 min
Total time45 min
Servings4
Ingredients
- 2 Desi eggs, scrambled and chopped
- 150g small prawns, peeled and chopped
- 20 round dumpling wrappers (ready-made
- alternative: thin roti circles)
- 2 spring onions, chopped
- 1 tsp ginger, grated
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Salt and white pepper to taste
Method
- Mix the chopped egg, prawns, spring onions, ginger, soy sauce and sesame oil.
- Place a spoonful of filling in each wrapper and pinch the edges closed.
- Arrange the dumplings in a greased steamer, leaving space between them.
- Steam on high heat for 8 minutes.
- Serve hot with a soy and vinegar dip.
Nutrition — estimated per serving
Calories (estimate)280 kcal
Protein (estimate)18 g
Fat (estimate)8 g
Carbs (estimate)30 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition values are estimates. Ready-made wrappers are sold frozen at large supermarkets; thin roti circles work as an alternative. Cook prawns and eggs fully. Contains egg, wheat, prawns (shellfish) and soy.