Best Shrimp And Spinach Dumplings With Asian Dipping Sauce Recipe Epicuriouscom Recipes

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SHRIMP SCALLION DUMPLINGS



Shrimp Scallion Dumplings image

Provided by Maggie Ruggiero

Categories     Appetizer     Kid-Friendly     Quick & Easy     Oscars     Dinner     Shrimp     Engagement Party     Potluck     Simmer     Green Onion/Scallion     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Small Plates

Yield Makes 36 dumplings

Number Of Ingredients 8

3/4 pound peeled and deveined shrimp, finely chopped
3 tablespoons vegetable oil
1 tablespoon minced garlic
3/4 tablespoons minced peeled ginger
1 1/2 teaspoon soy sauce
3 scallions, finely chopped
About 36 dumpling or wonton wrappers
Accompaniments: Asian-style hot mustard and reduced-sodium soy sauce for dipping

Steps:

  • Stir together all ingredients, except wrappers, and 1/4 teaspoon salt.
  • Put a rounded teaspoon filling in center of a wrapper. Lightly brush edge of wrapper with water, then fold in half (diagonally if square) and press to seal. Form a tortellini shape by moistening 1 corner and bringing 2 corners together, pressing them. Form remaining dumplings.
  • Cook dumplings in 2 batches in a medium pot of gently simmering water until filling is just cooked, about 3 minutes per batch. Transfer with a slotted spoon to a platter. Keep warm, covered.

PORK AND CHIVE DUMPLINGS WITH DRIED SHRIMP



Pork and Chive Dumplings with Dried Shrimp image

Provided by Anita Lo

Categories     Wine     Pork     Steam     Lunch     Lunar New Year     Shrimp     Pan-Fry     Chive     Cabbage     Sesame     Soy Sauce     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes about 40 dumplings

Number Of Ingredients 29

For dough
2 cups all-purpose flour
3/4 teaspoon salt
For filling
2 teaspoons dried shrimp
2 teaspoons Chinese rice wine, such as Shaoxing, or medium-dry Sherry
6 ounces cabbage (1/4 medium head), roughly chopped
1/2 teaspoon kosher salt
1 pound ground pork
1 bunch golden or green garlic chives, finely chopped (1/2 cup)
2 scallions (green parts only), thinly sliced on the diagonal
1 clove garlic, finely chopped
1/8 teaspoon fresh ginger, finely grated
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon sugar
1/2 teaspoon Asian sesame oil
1 large egg, beaten
1/4 teaspoon freshly ground black pepper
1 heaping tablespoon cornstarch
For frying
4 1/2 tablespoons vegetable oil
For dipping sauce
1/4 cup soy sauce
1/3 cup unseasoned rice vinegar
1 teaspoon Sriracha (Southeast Asian chile sauce)
1 scallion (green part only), thinly sliced on the diagonal
Special Equipment
2 large baking sheets; large saucepan or large nonstick skillet with tight-fitting lid; metal or bamboo steamer (if steaming dumplings)

Steps:

  • Make dough
  • In large bowl, combine flour, salt, and 1 cup boiling water. Using wooden spoon, mix until dough forms shaggy ball, then transfer to lightly floured surface and knead until smooth and shiny, 6 to 8 minutes. (Alternatively, mix and knead using electric mixer fitted with dough hook; kneading time will be shorter.) Wrap lightly in plastic wrap and let rest at room temperature 20 minutes.
  • While dough rests, make filling
  • In large bowl, combine all ingredients. Using hands, gently knead mixture in bowl until just combined. Refrigerate until ready to use.
  • Roll out wrappers
  • Line large baking sheet with paper towels and dust lightly with flour. Divide dough into 3 even pieces. On lightly floured surface, using palms of hands, roll each piece into 3/4-inch-diameter log. Using floured knife, cut each log into 1-inch-long sections.
  • Pinch 1 dough section out into circle, then roll out on floured surface using floured rolling pin to 4-inch-diameter round. Transfer round to baking sheet and repeat with remaining dough sections, stacking rounds in layers on floured paper towels.
  • Fill and pleat dumplings
  • Line second large baking sheet with paper towels and dust lightly with flour. Hold 1 wrapper in palm of hand. Using fingertip dippsed in water, gently wet around edge of wrapper. Place 1 heaping tablespoon filling in center of wrapper, then fold wrapper in half without sealing edges, cupping half-moon (open side-up) between thumb and fingers and gently tamping down filling with other hand to keep edge of wrapper free of filling.
  • Using thumb and forefinger of left hand, begin pinching edges of wrapper together while pushing 1 edge into tiny pleats with thumb of right hand. Continue pleating and pinching across entire semicircle until wrapper is sealed (unpleated side will automatically curve). Set dumpling, sealed edge up, on baking sheet and repeat with remaining wrappers and filling.
  • To steam dumplings
  • In large saucepan with tight-fitting lid, bring 1 1/2 inches water to boil. Lightly oil metal steamer (if using bamboo, line with cabbage leaves to prevent sticking) and set in pan. Arrange dumplings, sealed edges up, on steamer, cover, and steam until filling is firm and wrappers are slightly translucent.
  • To pan-fry dumplings
  • In large lidded nonstick sauté pan over moderately high heat, heat 1 1/2 tablespoons vegetable oil until hot but not smoking. Add 13 to 14 dumplings, pleated sides up and sides not touching, and immediately pour in enough cold water to come halfway up sides of dumplings (use care; oil may splatter). Cover and cook until liquid is evaporated and bottoms of dumplings are crisp and golden, about 10 minutes. (Use spatula to loosen and lift edges to check bottoms; replace lid and continue cooking if necessary, checking after 1 to 2 minutes.) Transfer dumplings, crisp sides up, to platter and keep warm. Repeat with remaining 2 batches of dumplings.
  • While dumplings are cooking, make dipping sauce
  • In medium bowl, stir together all ingredients.
  • Serve dumplings warm with dipping sauce.

SHRIMP DUMPLINGS



Shrimp Dumplings image

Categories     Ginger     Shellfish     Appetizer     Sauté     Steam     Quick & Easy     Chestnut     Soy Sauce     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free

Yield Serves 2

Number Of Ingredients 10

1/2 pound shrimp (about 8 large)
1/2 cup drained canned water chestnuts
2 scallions
1 large egg white
1 tablespoon grated peeled fresh gingerroot
3 tablespoons soy sauce
14 won ton wrappers, thawed if frozen
1/2 teaspoon sugar
2 tablespoons vegetable oil
3/4 cup boiling-hot water

Steps:

  • Peel shrimp and, if desired, devein. In a food processor purée 3 shrimp. Rinse and drain water chestnuts. Finely chop water chestnuts and remaining shrimp. Finely chop scallion greens, reserving white parts for another use. Lightly beat egg white and put 1 tablespoon in a bowl. Stir in puréed and chopped shrimp, water chestnuts, about two thirds each of scallion greens and gingerroot, and 1 tablespoon soy sauce.
  • Put 7 won ton wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water. Mound about 1 tablespoon filling in center of each wrapper. Fold each wrapper over filling to form a triangle. Press down around filling to force out excess air and seal edges well. Make additional dumplings with remaining wrappers and filling in same manner.
  • In a small bowl stir together sugar and remaining scallion greens, gingerroot, and soy sauce to make dipping sauce.
  • In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and brown dumplings on both sides, about 3 minutes total. Add boiling-hot water to skillet and cook, covered, 5 minutes. Serve dumplings with sauce.

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