Reenie's Recipes - the dinner party recipe swap

Rhonda's Shrimp Dumplings

Posted by ssemple74 (71)
Category: Appetizers
Subcategory: appetizer, asian, vegetarian


Recipe Details:

Shrimp and Chile Dumplings

These are great for a crowd and can be made in advance. A simple tool I best describe as a dumpling folder, I imperative if you are making a lot of these. They can be steamed, pan-fried, or even thrown into hot soup. Freeze extras in a single layer before combining in a freezer-proof plastic bag. They last up to 1 month.

1Lb Raw Shrimp, shelled and chopped finely
2 Scallions, Chopped
1 Tbsp. Fresh Ginger Grated
2 Tbsp. Cilantro, Chopped
2-3 Thai Chilies, Seeded and minced
2 Tbsp. Chinese Cooking Wine (Shao Xing)
1 Tbsp. Soy Sauce
Won Ton Wrappers (Such as Sue Gow)

1-2 Tbsp. Peanut Oil, for crisping (optional)

In a large bowl, combine the shrimp, scallions, cilantro, chilies, cooking wine, and soy sauce and mix together until well combined.

In a small bowl, mix together the cornstarch and water.

Place a wonton wrapper in a wonton folder tool and fill with 102 tsp. of filling. Brush the edges with water and fold over to close. Pinch the edges together to ensure the wontons are closed. Remove from the folder and place on a baking sheet lined in foil.

To fold wontons by hand, begin by placing 1-2 tsp. in the center of the wrapper and wet the edges. Fold up the sides of the dumpling into a half-moon. Gather up the edges like a fan and make pleats with your fingertips to enclose the fillings.

To Pan-Fry:
Heat the oil in a large skillet over high heat. Add the dumplings and cook until bases are crisped and golden (about 1-2 minutes). Add the stock into the skillet and over with a tight fitting lid. Steam the dumplings until wrappers and translucent and the contents are cooked (about 3-4 minutes). Then remove the lid and allow the dumplings to cook until all of the stock in the pan has evaporated.

To Steam:
Bring a pan full of water to boil and place a bamboo steamer on top. Spread dumplings out in a single layer and allow steaming until cooked. Wonton papers will appear transparent and will reveal pink shrimp within (about 5 minutes).

Serve immediately.

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