Serves 10
65 min
Crispy Shrimp and Chive Dumplings
Recipe GLPRb7f94dfc906c58
Pan-fried wontons filled with tender shrimp, fresh chives, and aromatic ginger and garlic create these delicious crispy dumplings. Steamed until tender then crisped in oil, they're served with your choice of dipping sauce.
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Ingredients
1 pound raw shrimp, peeled and deveined
1/2 cup fresh chives, finely chopped
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
2 teaspoons cornstarch
1 teaspoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon kosher salt
1/2 teaspoon granulated sugar
1/4 teaspoon black pepper
30 wonton wrappers
2 tablespoons vegetable oil
1/2 cup water
Soy sauce, chili sauce, or dumpling sauce for serving
Directions
Finely chop the raw shrimp into small pieces. In a mixing bowl, combine the chopped shrimp, chives, ginger, garlic, cornstarch, soy sauce, sesame oil, salt, sugar, and black pepper. Mix until well incorporated.
Place one wonton wrapper on a clean work surface. Spoon about 1 teaspoon of the shrimp filling into the center. Wet the edges of the wrapper with water using your fingertip.
Fold the wrapper in half to form a triangle, pressing the edges firmly to seal. Then bring the two corners of the triangle together and press to form a purse shape. Repeat with remaining wrappers and filling.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Working in batches, place dumplings flat-side down in the skillet and cook for 2-3 minutes until the bottom is golden brown.
Add 1/4 cup water to the skillet, then immediately cover with a lid. Reduce heat to medium and steam for 5-7 minutes until the dumplings are cooked through and the shrimp has turned opaque and pink. The internal shrimp temperature should reach 145F.
Uncover the skillet and increase heat to medium-high. Cook uncovered for 1-2 minutes more to re-crisp the bottoms. Transfer to a serving plate.
Repeat with remaining dumplings using the additional 1 tablespoon of vegetable oil and 1/4 cup water. Serve hot with your choice of soy sauce, chili sauce, or dumpling sauce for dipping.
