Learn how to make pot sticker style Shrimp Lentil dumplings with a juicy flavourful shrimp, lentil and turmeric filling. Instructions for steaming and pan frying are included.
A Delicious way to use Lentils
After my dumpling lesson last weekend with Foodisms of The Office Broccoli I felt like I could stuff anything into those little skins and get away with it. As I was driving home I was hatching a plan to create an ‘appetizer’ entry for the Canadian Lentil Revelations Challenge.
I thought Beluga lentils with cilantro and turmeric would be a delicious combination. I can’t believe how super healthy these are for you. The low GI, high fibre/protein combo of lentils and shrimp with the anti oxidant/anti inflammatory benefits of turmeric make me feel super healthy.
Health benefits aside, this is actually one appetizer that also tastes amazing. How many foods taste good and are actually healthy for you?
How to Make Shrimp Lentil Dumplings
I began by cooking 125 grams of lentils in 2 cups of water for about 25 minutes. When they were just soft I rinsed them and set them aside to cool while I got the rest of the ingredients for the filling ready.
I added the shrimp last so that it would stay relatively cool for the whole time I was making the dumplings. I made sure to have my dumpling making station organized and ready so that I could start making dumplings as soon as the filling was mixed.
Filling dumplings is pretty mindless, repetitive work. It helps to have a friend to chat with or background music on so the job goes quickly. If you keep your mind busy, the shrimp lentil dumplings will be done in no time at all.
How to Cook Shrimp Lentil Dumplings
After I had made a half cooking tray of dumplings I set a large pot of water to boil and lined a steamer basket with cabbage leaves.
Arrange the dumplings in a circular pattern on the cabbage leaves, taking care not to let them touch.
Steam for 10-12 minutes.
How to Pan Fry Dumplings
Coat a large frying pan (that has a lid) with a good layer of neutral oil. To fry the dumplings in the pan, make sure each dumpling has a thin film of oil on its bottom. Arrange them in a circular pattern, making sure they touch each other.
Heat the dumplings on med-low heat until the bottoms become crispy brown.
Next, add water by the tablespoon (maybe about 4 tbsp) and put the lid on so they steam a bit. Add water sporadically about 2-3 times until the dumpling wrappers change from dull to glossy. This maybe takes about ten minutes.
The half tray of dumplings allowed me to steam one batch of dumplings, then pan fry the rest. In both versions you can tell they are done by the way the skins change and become slightly translucent when they are ready.
If you make these Shrimp and Lentil Dumplings, please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please tag me on Instagram, I’d love to see what you guys are making! Thank you so much for reading my blog.
- 1 package of shrimp; peeled and deveined then roughly chopped
- 1/4 cup chopped fresh cilantro
- pinky sized knob fresh turmeric very finely diced
- 1/2 cup cooked beluga lentils
- splash Chinese cooking wine
- splash soy sauce
- splash fish sauce
- egg yolk
- rice flour for thickening mixture. Add by Tablespoon until you think the mixture will hold nicely.
- dumpling skins
- Begin by cooking 125 grams of lentils in 2 cups of water for about 25 minutes. When they become slightly soft, rinse them and set them aside to cool.
- Add the rest of the ingredients for the filling to a medium, then add the cooled lentils and the minced shrimp. Be sure to have your dumpling making station organized and ready so you can start making dumplings as soon as the filling is mixed. For more information on dumpling formation head to this post: https://www.dishnthekitchen.com/2018/02/16/dumpling-day-collaboration/
- Assemble the dumplings and set each dumpling onto a waiting tray.
- To STEAM: Set a large pot of water to boil and line a steamer basket with cabbage leaves. Arrange the dumplings on the cabbage then cover and steam. You can tell they are done by the way the skins change and become slightly translucent when they are ready.
- To FRY: Arrange the dumplings in a frying pan, making sure each dumpling has a thin film of oil on it's bottom and heat on med-low heat until the bottoms become crispy brown. Add water by the Tablespoon (maybe about 4 Tbsp) and put the lid on so they steam a bit. Add water sporadically about 2-3 times until the dumpling wrappers change from dull to glossy. This takes about ten minutes.
Amount Per Serving: Calories: 66Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 39mgSodium: 524mgCarbohydrates: 9gFiber: 2gSugar: 1gProtein: 4g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.