Shrimp Dumplings

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Serving Size: 16

These delicious dumplings stuffed with minced shrimp, scallions, water chestnuts, and bamboo shoots are easy to make with store-bought gyoza (pot-sticker) wrappers.

Ingredients

  • 1 tsp 1-inch piece pork fat or slab bacon (optional)
  • 0.5 cup hoisin sauce
  • 16 round gyoza dumpling wrappers
  • kosher salt, to taste
  • 1 Tbsp minced canned bamboo shoot
  • 2 Tbsp very thinly sliced scallion (white part only)
  • 0.25 cup minced water chesnut
  • 4 Ounce shrimp, peeled, deveined, tails removed, finely minced
  • 0.5 cup egg white, lightly beaten
  • 0.25 Ounce ground white pepper
  • 0.25 tsp sesame oil
  • 0.5 tsp sugar
  • 0.75 tsp oyster sauce
  • 2.25 tsp cornstarch
  • 2 Tbsp chopped scallion

Directions

  1. Bring pork fat and 1 ½ cups water to a boil in a 2-qt. saucepan over high heat; cover slightly, and cook until pork fat is soft and translucent and most water is evaporated, about 30 minutes. Drain fat, place in a small bowl, and cover with cold water; let sit until cool. Drain and transfer to a cutting board; finely mince and set aside. In a medium bowl, whisk together cornstarch, oyster sauce, sugar, sesame oil, pepper, and egg white; add reserved pork fat, shrimp, water chestnuts, scallions, bamboo shoots, and salt, and stir until evenly combined. Cover and chill filling for 2 hours.
  2. Working with one wrapper at a time, place 1 ½ tsp. filling in the center of wrapper, and fold in half to form a half-moon. Grip a single edge of the wrapper near one side of the dumpling, fold it inward, and pinch to form a pleat; repeat to create 6 pleats total. Repeat with remaining wrappers and filling to create 16 dumplings.
  3. Bring 1 ½ cups water to a boil in the bottom of a 12" skillet. Place dumplings into a 12" three-tiered bamboo steamer lined with parchment paper that has been poked with holes, and place steamer over water. Cover and steam until dumplings are cooked through, about 4 minutes. Serve with hoisin sauce mixed with scallions for dipping.

 

 

Image Credit: Todd Coleman

 

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