Asian Shrimp Dumplings

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.

Ingredients

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

Instructions

• 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.