Asian Shrimp Dumplings
Updated: Dec 30, 2021
Happy Chinese New Year- the year of the Tiger. A tiger by definition is fierce, determined, and ambitious. Sounds like a recipe for success that all of us can follow as we forge into another year of uncertainty. So, in honor of that tiger within us, I'm suggesting you whip up a batch of these easy and delicious Asian Shrimp Dumplings. Pro tip - a dumpling press makes this a super fast creation.
12 oz peeled and deveined shrimp, rough chopped
1/2 tsp grated ginger
1/2 cup shredded cabbage
1 Tblsp chopped scallion
1 tsp Sake (rice wine), optional
1 tsp Mirin
1 tsp soy sauce
1 tsp sesame oil
20 wonton wrappers
1-2 Tblsp oil for pan-frying
1/2 cup water
Combine the shrimp, ginger, cabbage, scallion, Sake, Mirin, soy sauce and sesame oil in a bowl, Stir and mix well. Filling will be sticky.
Place a piece of the won ton wrapper in a dumpling mold and spoon about 1 heaping teaspoon of the filling onto the wrapper. Dip your finger into a small bowl of water and circle around the outer edges of the wrapper. Fold the dumpling over to form a half moon shape and press mold to seal.
Place the dumplings on a corn starch dusted surface or baking sheet.
Using a non-stick skillet (preferred) add oil on medium-low heat, then arrange all the gyoza on the skillet. Pan fry the gyoza until the bottom turns golden brown and crispy.
Add the water and cover it with the lid. Steam the dumplings until the water completely evaporates.
Serve with your favorite Asian inspired sauces like Ponzu, sweet chili sauce or just a little Soy sauce.
Items available at the Pot Rack to assist in the making of this dish:
Helen's Asian Kitchen Mini Porcelain Ginger Grater.
Helen's Asian Kitchen Dumpling Press.
Scan Pan 12 in non-stick Chefs Pan with lid.