Shrimp Dumplings with Lemon Sauce

by Pamela

Shrimp Dumplings With Lite Lemon Sauce

Shrimp Dumplings With Lite Lemon Sauce

I’ve been going through a shrimp phase lately.  For some reason I just can’t seem to get enough of them.  My husband, on the other hand is not having the same decapod desires that I am.  His are tending to be more towards the frozen delight known as ice cream.  I’ll be tackling that one here very soon.  So I told him that I can’t make ice cream ravioli, but I can make shrimp ravioli…funny how he is so amenable to just about anything as long as I cook it and it ends up in front of him with a knife and fork.

Yeah, I called these dumplings and ravioli’s.  That’s not a typo.  Technically these would be dumplings, because they’re made with won ton wrappers.  They aren’t ravioli’s because they aren’t made with pasta.  But having made ravioli’s before and unintentionally decorated my kitchen with flour and dough in the process I pretty much always use won ton skins instead of pasta.

While I won’t kid you about the time it takes to make these, it is a bit of an investment of time, it’s made much quicker by utilizing a couple of packaged ingredients: won ton wrappers (round or square – it doesn’t matter) and a bag of pre-shredded broccoli slaw (because it contains already shredded broccoli, carrots, and red cabbage).

Serves 4


  • 1 Package Won Ton Wrappers (Round or Square)
  • 3/4 Pounds Uncooked Shrimp (Peeled and De-veined)
  • 1 Cup Broccoli Slaw
  • 1/2 Small Onion (cut into quarters)
  • 1 1″ Piece of Peeled Ginger (use 1 Tablespoon Ginger Powder if Fresh is Not Available)
  • 1 Large Clove of Garlic – Chopped
  • 3 Dashes Fish Sauce*
  • 1 Pinch of Kosher Salt
  • 2 Grinds of Black Pepper


In the bowl of your food processor, with blade attachment, put in the broccoli slaw, onion, ginger and garlic clove.  Pulse until the ingredients are chopped into small pieces (roughly 1/8″).  If you don’t have a food processor you can chop the broccoli slaw and onion by hand.  Use a grater for the garlic and ginger.

Dump the contents of the food processor into a bowl (or take the ingredients you chopped and put them in a bowl).

Put the shrimp into the food processor.  Pulse the shrimp until they are chopped.  Make sure you don’t process them too long or they will turn into a paste.  You can still use them like that, but they won’t have the same texture when you cook the dumplings.

Add the shrimp to the bowl of chopped vegetables.  Now add the salt, pepper, and fish sauce*.

Stir to combine all ingredients and set aside while you make the sauce.

*Fish Sauce is an Asian ingredient available at specialty grocery stores and some regular grocery stores.  This is not a necessary ingredient, but does add some depth to the flavor. (Don’t be alarmed at the awful smell of it when you open it – it’s supposed to smell like that.)

Sauce Ingredients

  • 1 Cup Chicken Stock
  • 1 Lemon, Cut Into Quarters
  • 2 Cloves of Garlic, Minced
  • 2 Green Onions, White and Green Parts
  • 1 Pinch of Kosher Salt
  • 2-3 Grinds of Black Pepper (Depending on Your Taste)
  • 1 Dash Worcestershire Sauce
  • 1/2 Cup Half and Half (Can use Cream if You Want)
  • 2 Tablespoons of Butter
  • 2 Tablespoons of Tarragon (Can Substitute Parsley)

Heat a large nonreactive skillet over high heat. When the skillet is hot, add the chicken stock, lemon, garlic, and green onions. Cook for 3 minutes, while stirring ocassionally to release all of the juices and oils from the lemon quarters. Stir in the salt, pepper, and Worcestershire and cook until the mixture is thickened (it will be somewhat like a syrup, not gloppy).  This should take roughly 3-5 minutes depending on how hot your burner is. Remove the lemon quarters.  Stir in the cream and cook for another minute (because of the acid in the lemon juice it will look like the cream is curdling – don’t panic, just keep stirring it will come back together). Take sauce off burner and set aside.

Organize your work area with a bowl of cold water, your stack of won ton wrappers and a lined baking sheet (wax paper or parchment paper works best, but you can just sprinkle flour on the baking sheet) to hold filled dumplings.

Working with one won ton wrapper at a time, dip your finger into the water and moisten the edges of the wrapper. Spoon about 1 tablespoon of the filling into the center. Lay a second wrapper on top. Pinch the edges together to seal. Repeat with remaining wrappers and filling.

In a large pot of boiling water gently add won tons, 1 at a time, don’t crowd the pot.  You’ll have to do these in batches.  Boil them for 2 minutes and remove from the water.  When you’ve cooked half of the dumplings, re-heat the sauce you did earlier.

Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Stir in the tarrogon (or parsley). Drizzle over the top of the dumplings.

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