Tuesday, April 23, 2013

Shrimp Dumplings with Ginger-Scallion-Garlic Sauce

These were not intended to be fried--but turned out fabulously nonetheless.
So I set out to find something to do with a two bags of frozen shrimp. We had about half a bag in our freezer, left over from when I made gumbo to celebrate the season finale of The Bachelor. Then this weekend, we went up to the ski house for the last time, and I discovered a bag of frozen shrimp from November, when I thought I was going to make etoufee at the ski house--which I never did.
Also, lurking in the fridge: wan ton wrappers. Wantonly languishing, wanton wrappers. So then I was like: what can you make with shrimp and wanton wrappers? Think, think: SHRIMP DUMPLINGS!!!!
Shrimp dumpling ingredients!
There were two labor-intensive parts: peeling the shrimp and forming the dumplings. Other than that, it was pretty easy.
These tasted awesome, just like dim sum. But the real winner was the ginger-scallion sauce: it was great. It would be the perfect sauce for noodles, stir-fry or any kind of meat or veggies. 

Shrimp Dumplings: 

2 pounds peeled, de-veined shrimp: chop finely 
1 can of water chestnuts (small can), finely chopped
2 bunches of scallions, finely chopped
1 TB sesame oil
1 TB chili paste or Sriracha
2 inch fat piece of ginger, chopped
1 TB soy sauce
1 egg white
1 TB brown sugar
12-15 wanton wrappers. 

What to do: 
1. Mix the shrimp, chopped water chestnuts, scallions, soy sauce, sugar, egg white, ginger and sesame oil in a bowl. 
Half-chopped shrimp

Half-chopped scallions on a still-shrimpy cutting board. 
All the ingredients, prior to mixing.
2. Mix all the ingredients up (except for the wanton wrappers)!
Raw shrimpy filling goodness
3.  Here is how you fill them: get a wonton wrapper and lay it flat. Scoop a few tablespoons on the filling into the middle. Brush the sides of the wanton wrapper with water, then pinch the sides together, forming a dealed package. Set each completed dumpling aside.
My dumpling factory
Edges brushed with water. !
Pinch all the sides firmly together

Pinch the edges into ruffles
4. Either steam or fry.

Originally, I had been planning to steam these. But we didn't end up cooking these until the day after I made them--as they sat raw in the fridge, the wet filling got the wrappers all soggy, and little tears formed in the wantons as I took them off the tray. I figured frying them would be better in this situation--filling wouldn't spill out and they wouldn't get soggy.

Ginger-Scallion-Garlic Dipping Sauce

1 3-inch piece of ginger, minced or grated 
2 fat garlic cloves, minced or grated 
1/3 cup soy sauce
1/3 cup rice vinegar
1/4 cup neutral oil, like canola or a light olive oil
3 TB sesame oil 
2 TB cold water
2 TB brown sugar
1 bunch scallions, sliced thin
Spicy element to taste (I used about a teaspoon of red pepper flakes. Sriracha or cayenne pepper would work well here too, or some minced jalapenos) 

What to do: 
Put all the ingredients into a container with a tight lid. Shake till emulsified! 
Pour onto dumplings or serve on the side as a dip.

Looking at this recipe, it seems like a lot of ingredients--but really it's pretty easy, Other than the scallions and ginger, I had all of these ingredients on hand before I went shopping.
Again, this sauce is GREAT. It would be amazing dripped over steamed green beans, plain chicken, anything. You must make it!

Saucy dumpling goodness

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