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 using Beluga lentils and creating some other colours and flavours with cilantro and turmeric. 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 like I have goodness flowing through my veins. Heath benefits aside, this is actually one appetizer that also tastes amazing and really…how many foods taste good and are actually healthy for you?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 work. It helps to have a friend to chat with or to have the radio on so that you can get the job done as soon as possible. If you keep your mind busy, the task will be done in no time at all.
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. I thought that the taste of the dumplings was slightly better in the fried version.To fry the dumplings in the pan, make 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 maybe takes about ten minutes.
Shrimp Lentil and Turmeric Dumplings
1 package of shrimp; peeled and deveined then roughly chopped
1/4 cup chopped fresh cilantro
1/4 cup chopped spring onions
pinky sized knob fresh turmeric very finely diced
1/2 cup cooked beluga lentils
splash Chinese cooking wine
splash soy sauce
splash fish sauce
rice flour for thickening mixture. Add by tbsp until you think the mixture will hold nicely.