Crispy Shrimp Dumplings
by Christina Valagao
These dumplings are so delicious and come together in just minutes. Crispy bottom and soft top, with a moist, delicious filling…the hardest part is filling and folding, how hard can that be? I urge you to give these a try.
Ingredients:
- 1 package of fresh dumpling wrappers (found at most Asian grocers)
- ¼ cup cold water, set aside in a bowl
- 1 cup or around 20 prawns, shelled, deveined, and chopped
- 2 green onions, diced
- 3 garlic cloves, minced
- 1 shallot, diced fine
- 2 tsp Spice 2.0 chili condiment
- 1 tbsp soy sauce
- 2 tbsp sesame oil
- ¼ cup chopped fresh cilantro
- 1 tsp grated ginger
- ½ lime, juiced
- 2 tbsp grapeseed oil
Method:
1. Combine prawns, green onions, garlic, shallot, Spice 2.0, soy sauce, sesame oil, cilantro, ginger, and lime in a bowl and mix well. Let sit for at least 10-15 minutes to marinate. This step can be done in advance up to 4 hours. If you are doing this in advance, transfer to the fridge.
2. Transfer dumpling wrapper to a flat surface and lay flat. Fill the square with 2 tsp of shrimp filling. Be careful not to overfill as the dumplings will not seal. Dip your fingers in the bowl of water and run your fingers along the edges to moisten the wrapper. Fold opposite corners of the dumpling together at the top and pinch to close. Repeat with the other two sides. Twist the top so it looks like a little bundle and repeat until the remaining filling is used.
3. Heat grapeseed oil in a nonstick pan on medium-high heat. Once hot, place the dumplings in the pan for about 3 minutes, or until the bottom of the dumplings are golden brown. Slowly add water to the pan until the water reaches 1/3 of the way up the dumplings. Cover the pan with a tight-fitting lid and continue cooking over medium heat until the water has evaporated, about 10 minutes. Turn heat down to low and once the bottoms of the dumplings and crisp and brown you are ready to serve.
Serves 4-6 as an appetizer or 2 as a main.
Copyright (c) Christina Valagao 11/2022
2. Transfer dumpling wrapper to a flat surface and lay flat. Fill the square with 2 tsp of shrimp filling. Be careful not to overfill as the dumplings will not seal. Dip your fingers in the bowl of water and run your fingers along the edges to moisten the wrapper. Fold opposite corners of the dumpling together at the top and pinch to close. Repeat with the other two sides. Twist the top so it looks like a little bundle and repeat until the remaining filling is used.
3. Heat grapeseed oil in a nonstick pan on medium-high heat. Once hot, place the dumplings in the pan for about 3 minutes, or until the bottom of the dumplings are golden brown. Slowly add water to the pan until the water reaches 1/3 of the way up the dumplings. Cover the pan with a tight-fitting lid and continue cooking over medium heat until the water has evaporated, about 10 minutes. Turn heat down to low and once the bottoms of the dumplings and crisp and brown you are ready to serve.
Serves 4-6 as an appetizer or 2 as a main.
Copyright (c) Christina Valagao 11/2022
