Shrimp Dumplings
This is the perfect dumpling recipe for you to make if you love the taste of shrimp. Everybody in the family will love it. Although printed in the book's Japanese section, this is a Cantonese-style dim sum dumpling (har gow), so it is attributed to China.
⏱️ Prep: 25 min🍽️ Makes 30
Ingredients
| 1/4 cup | 60 ml | Black vinegar (for dipping sauce) |
| 2 Tbsp | 30 ml | Low sodium soy sauce (for dipping sauce) |
| 1 inch piece | Ginger, peeled and thinly sliced (for dipping sauce) | |
| 1 | Red chile, seeds removed and chopped | |
| 1/2 pound | 225 g | Shrimp, shell on, peeled and chopped |
| 1/4 cup | 60 ml | Scallion greens, thinly sliced |
| 1 2 inch piece | Ginger, peeled and grated | |
| 2 Tbsp | 30 ml | Low sodium soy sauce |
| 1 tsp | 5 ml | Potato starch |
| 1 tsp | 5 ml | White sugar |
| 1 tsp | 5 ml | Toasted sesame oil |
| 1/2 tsp | 2.5 ml | Salt |
| 1 dash | White pepper | |
| 30 | Dumpling wrappers |
Instructions
- Prepare the dipping sauce. In a bowl, add the black vinegar, soy sauce, grated ginger and chopped red chile. Stir well to mix and set aside.
- Prepare the dumplings. In a food processor, add the shrimp. Pulse until 1/4 inch in size. Transfer into a bowl.
- In the bowl, add the sliced scallions, grated ginger, soy sauce, potato starch, white sugar and sesame oil. Season with a dash of salt and black pepper. Stir well to mix.
- Place the dumpling wrappers onto a flat surface. Fill with 1 teaspoon of the shrimp mix. Fold the wrapper over the filling and pleat the edges to seal. Repeat with the remaining wrappers.
- In a pot set over medium heat, fill with salted water. Allow to come to a boil. Add the dumplings. Cook for 4 minutes or until the dumplings begin to float to the surface. Repeat.
- Drain the dumplings.
- Serve with the dipping sauce.