Shrimp Scallion Dumplings

Peel and devein 3/4 lb shrimp.  Lucky for me – my shrimp came deveined.

Oops, looks like I missed a tail. Luckily, I discovered that little sucker when I started to chop. 

Put the shrimp in a medium bowl and add 2 tbsp vegetable oil, 1/2 tsp sesame oil, and 1 1/2 tsp soy sauce.

Add 1 tbsp minced garlic and 1 tbsp minced or grated peeled fresh ginger.

That powdery stuff that looks like Parmesan cheese is the grated ginger. If you don’t typically use your ginger before it goes bad, peel and freeze it. When you’re ready to use it, take it out of the freezer and grate on a microplane grater. You’ll get powdery, feathery ginger.

Finely chop the green parts of 3 scallions and add to the shrimp mixture. Stir until combined. 

Now comes the fun part. You’re going to need 30-35 gyoza (round) or wonton (square) wrappers. Scoop a rounded tsp of the shrimp filling onto one half of the wrapper.

Moisten the border of the wrapper with a little water. You can use a brush, but I think it’s a lot easier and more fun to do it with your finger.

That’s my 4-year old’s finger. See, it can be a family affair.

Fold over the wrapper and seal the edges with your finger.

Flatten the bottoms slightly and stand on a baking sheet covered with wax paper. Repeat with remaining dumplings.

Cooking time! You could simply bowl these little guys in a large pot for 2-3 minutes. However, I like my dumplings with a little crisp on them. So, I cook them in a large covered skillet.

Preheat a large skillet over medium-high heat. Make sure the skillet is piping hot. This will help to avoid sticking dumplings. There’s nothing more frustrating than spending the time to fill the dumplings only to have them come apart in the pan.

Add 2 tbsp canola or vegetable oil. Place the dumplings in the pan. You will probably have to do this in two batches. Cook the dumplings for 2-3 minutes, until they are golden brown on the bottom.

Add 1/3 cup of warm water, place the lid on the skillet, and let the dumplings steam for 3 minutes.

Remove from the pan and serve with soy sauce or gyoza sauce for dipping.

I served these little darlings with cold peanut noodles with veggies. See my Thai Chicken Pizza recipe for the peanut sauce. Mix it into whole-wheat spaghetti or soba noodles.

Here are some other Asian-style dumplings:

Knotmeg’s Dumplings in Soy-Ginger Broth

Busy Student’s Pan-Steamed Vegetable Dumplings

3/4 lb peeled & deveined shrimp, finely chopped

6 tbsp canola oil, divided

1/2 tsp sesame oil

1 tbsp minced garlic

1 tbsp minced or grated fresh peeled ginger

1 1/2 tsp soy sauce

3 scallion, finely chopped (green parts only)

30-35 dumpling or wonton wrappers

Soy sauce or gyoza sauce for dipping

Place the shrimp, 2 tbsp canola oil, sesame oil, garlic, ginger, soy sauce, and scallions in a medium bowl.  Stir well to combine.

Scoop a rounded tsp of the shrimp filling onto one half of the wrapper.  Using your finger, moisten the border of the wrapper with a little water.  Fold over the wrapper and seal the edges with your finger.  Flatten the bottoms slightly and stand on a baking sheet covered with wax paper. Repeat with remaining dumplings.

Preheat a large skillet over medium-high heat. Make sure the skillet is piping hot.  Add 2 tbsp canola or vegetable oil. Place the dumplings in the pan. You will probably have to do this in two batches. Cook the dumplings for 2-3 minutes, until they are golden brown on the bottom.

Add 1/3 cup of warm water, place the lid on the skillet, and let the dumplings steam for 3 minutes.

Remove from the pan and serve with soy sauce or gyoza sauce for dipping.

Makes 30-35 dumplings.