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Shrimp Dumplings

Shrimp Dumplings

Ingredients

Dipping Sauce

  • 2 Tbsp. low-sodium soy sauce
  • 1 1" piece ginger, peeled, cut into matchsticks
  • 1 red chile, seeds removed, finely chopped, or 1 tsp. chili oil

Dumplings

  • ½ lb. large shell-on shrimp, peeled, deveined, coarsely chopped
  • ¼ cup thinly sliced scallion greens (from about 4 scallions)
  • 1 2" piece ginger, peeled, finely grated
  • 2 Tbsp. low-sodium soy sauce
  • 1 tsp. toasted sesame oil
  • Pinch of ground white pepper
  • 30 round dumpling wrappers

Recipe Preparation

Dipping Sauce

  • Mix vinegar, soy sauce, ginger, and chile in a small bowl.

  • Do Ahead: Sauce can be made 3 days ahead. Cover and chill.

Dumplings

  • Pulse shrimp in a food processor until there aren’t any pieces bigger than ¼"; transfer to a large bowl. Stir in scallions, ginger, soy sauce, potato starch, sugar, sesame oil, salt, and pepper.

  • Working with 1 wrapper at a time and keeping remaining wrappers covered with a damp paper towel so they don’t dry out, place 1 heaping tsp. filling in the center. Using your fingers, spread a little water on edge of one-half of wrapper. Fold wrapper over to make a half-moon shape and press edges together. Using your thumb and index finger, make small pleats along sealed edge, pressing pleats tightly to make sure dumpling is sealed.

  • Bring a large pot of water to a boil. Working in 4 batches (do not overcrowd pot), cook dumplings until they begin to float, about 4 minutes.

  • Transfer dumplings to a platter. Serve with dipping sauce alongside.

Reviews SectionThere's quite a bit of ginger in these! The next time I make it (which I will definitely be doing) I'll probably halve the ginger and keep the shrimp out of the food processor for more texture. I might also add some garlic in the filling to cut the strength of the ginger and provide more depth to the mix.


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