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Recipe Name

Shrimp Dumplings

Description

  • Combine mashed shrimp, Asian chives, shitake mushroom, minced peeled ginger, and vegetable oil in a bowl, mix well with a spoon.
  • Line a baking sheet with parchment paper and dust with flour. Put aside ½ bowl of cold water.
  • Place a wrapper on your palm and brush the edge of the wrapper lightly with water. Add 1-2 tablespoons of filling to the center of the wrapper, leaving a ½ inch border. Fold the wrapper in half to enclose the filling, press along the edge to seal.
  • Pleat the dumpling’s sealed edge by folding every ¼ inch, forming 5-6 pleats to make a nice looking pouch. Press firmly to seal.
  • Transfer the dumpling to the prepared baking sheet.
  • Repeat with the remaining wrappers and filling, spacing the dumplings ½ inch apart on the baking sheet.
  • Heat 2 tablespoons of vegetable oil in a medium non-stick skillet over medium heat until shimmering.
  • Add dumplings in a single layer and cook for 1-2 minutes, or until the bottom of dumplings becomes evenly golden brown.
  • Add ½ cup of cold water, bring it to boil, turn to medium-low heat, and cover with a lid. Let the dumplings steam for 3-5 minutes.
  • Remove the lid and continue to cook for 2-3 minutes, or until the water has fully evaporated.
  • Serve with the dipping sauce.

How to make dipping sauce:

  • ½ cup soy sauce
  • ¼ cup Chinese black vinegar
  • ½ teaspoon sugar
  • 1 teaspoon sesame oil
  • ½ teaspoon Chinese chili sauce (optional)

Ingredients

1 pkg
dumpling wrappers
12 oz
shelled, deveined and cleaned shrimp, mashed
4 oz
Asian chives, chopped
4 oz
shitake mushroom, chopped
1 tbsp
minced peeled fresh ginger
1 tsp
salt
1 tbsp
vegetable oil
1  
egg (optional)
   
all purpose flour

Instructions

  • Combine mashed shrimp, Asian chives, shitake mushroom, minced peeled ginger, and vegetable oil in a bowl, mix well with a spoon.
  • Line a baking sheet with parchment paper and dust with flour. Put aside ½ bowl of cold water.
  • Place a wrapper on your palm and brush the edge of the wrapper lightly with water. Add 1-2 tablespoons of filling to the center of the wrapper, leaving a ½ inch border. Fold the wrapper in half to enclose the filling, press along the edge to seal.
  • Pleat the dumpling’s sealed edge by folding every ¼ inch, forming 5-6 pleats to make a nice looking pouch. Press firmly to seal.
  • Transfer the dumpling to the prepared baking sheet.
  • Repeat with the remaining wrappers and filling, spacing the dumplings ½ inch apart on the baking sheet.
  • Heat 2 tablespoons of vegetable oil in a medium non-stick skillet over medium heat until shimmering.
  • Add dumplings in a single layer and cook for 1-2 minutes, or until the bottom of dumplings becomes evenly golden brown.
  • Add ½ cup of cold water, bring it to boil, turn to medium-low heat, and cover with a lid. Let the dumplings steam for 3-5 minutes.
  • Remove the lid and continue to cook for 2-3 minutes, or until the water has fully evaporated.
  • Serve with the dipping sauce.

Notes

This is a family recipe from Southeast area of China.