Shrimp Dumplings with Miso Dipping Sauce

Shrimp Dumplings with Miso Dipping Sauce
Servings: 8 Yield: 48 dumplings Prep 1 hr Cook 12 mins


  • 2 tablespoons white miso paste
  • 2 teaspoons rice vinegar
  • 6 large scallions, sliced
  • 1 teaspoon wasabi
  • 1 tablespoon low-sodium soy sauce
  • 1 pound uncooked peeled and deveined shrimp, finely chopped
  • 1 can (8 oz) water chestnuts, drained and finely chopped
  • 4 teaspoons grated ginger
  • 1 pkg (12 oz) Nasoya Won Ton Wraps
  • 2 egg whites, lightly beaten

Make It

1. In a small bowl, whisk together miso paste, rice vinegar and 1/2 cup water until smooth. Stir in 2 of the sliced scallions. Cover and set aside until serving.

2. In a separate bowl, whisk together wasabi and soy sauce until smooth. Stir in remaining scallions, the shrimp, water chestnuts and ginger. Bring a large pot of lightly salted water to a boil. Place 1 wonton wrapper on a dry surface. Add 2 tsp filling to center and brush edges with egg whites. Bring together corners and press firmly to seal (see folding instructions on package). Repeat with remaining wrappers. (Cover wrappers and dumplings with damp towels while prepping.)

3. Add 12 dumplings to boiling water. Cook 3 minutes; dumplings will float to surface. Repeat 3 more times, until all dumplings are cooked. Serve hot with miso dipping sauce.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 207, Fat, total (g): 2, chol. (mg): 93, sat. fat (g): , carb. (g): 29, fiber (g): 3, pro. (g): 18, sodium (mg): 559, Percent Daily Values are based on a 2,000 calorie diet.