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
Recipe Inspiration
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
Steaming Method
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.
Shrimp Lentil and Turmeric Dumplings
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.
Ingredients
- 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
- pepper
- rice flour for thickening mixture. Add by Tablespoon until you think the mixture will hold nicely.
- dumpling skins
Instructions
- 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.
Nutrition Information:
Yield:
5Serving Size:
1Amount 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.
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How did I miss this absolutely delicious appetizer on the Lentils FB page! These are fab! I love pot stickers/wontons/dumplings of any kind but where there is shrimp I am there first! Excellent recipe!
Thank you very much…did you submit a recipe or two?
Yes! I had 5 recipes. It was so much fun. I’m the one who commented on your sweet potato lentil crust quiche. That’s how I got here! 🙂 loved your recipes.
I really enjoyed the challenge too. It was nice to flex my creativity a bit and I also found out the family really likes lentils. It was a great challenge!
Just left a note on your crepes 🙂
Love lentils, love this idea!
Thanks Keith!
I blogged about Lentils today, too!
Lentils seem to be very popular these days…I’ll have a look at your post.
wait, when I click your profile I get Blissful Place and the last post is from 2012. Can you post your lentil link?
I’m bookmarking this recipe, want to surprise my children… Thanks
super! let me know how they like them 🙂
Those dumplings look amazing! Thanks for the pics along with the detailed instructions.
You are very welcome Eve 🙂
So delicious and fresh! Great job on the blog Bernice, very well done and engaging!
Thanks Kirsten 🙂
Reblogged this on Eat Your Broccoli! and commented:
Very creative use of lentils!
super! thanks for the re blog 🙂
I am definitely making these. Any suggestions on where to find fresh turmeric, beluga lentils?
oh geez. In Regina? Hmmmm. well I found them at Community Natural foods. So a health food grocery store? I first looked for the lentils at bulk barn but no luck there. Been a while since I shopped in Regina 🙂
A quick google coughed up Dad’s Organic Market and they have a form that you can fill out to see if they have your grocery needs in stock. I don’t know why they just don’t list stuff. Anyway, try there and good luck. I lucked out on the second try Beluga lentils are sometimes hard to find but I wanted to use them because they hold their shape better than the others.
If you find fresh turmeric for the love of God, use gloves and an old cutting board. you could try the recipe with half a teaspoon of ground turmeric as well.
and it is worth the hunt if you find fresh turmeric. My family loves it…I’m marinating some chicken in it right now. Unfortunately it stains everything.
yummy! Great idea for something for astro meeting catering -and busy work while i listen to brainscience podcast ( my current addiction) How long do i steam for?
Love the photos – the dumplings both sound and look yummy! I will have to try this (but I have to survive April first).
OMG you are a pro! Those look delicious and so well presented too!
I had to kick the dogs out so I could use the good light on the floor. You only make that mistake once 😉
I had fun, I felt very inspired…three of my favourite ingredients; shrimp, turmeric, and cilantro. YUM!
The sauce was sitting there on the table for a while and Shaun came home to have some dumplings around 4. I think the chili’s had steeped a bunch by then and it was quite hot!
And…I learned from the dumpling master 😉