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Shrimp and Chive Dumplings

Everybody loves dumplings, and every culture has their own scrumptious variety. While I've eaten them in many forms, I'd never tried making my own until recently. 

Since this was my first attempt I made it easier on myself by using store bought dumpling skins. I was quite pleased with the results! 

Ingredients 

1 package dumpling skins 

1 lb. raw unpeeled shrimp

1 bunch minced chives 

1 clove minced garlic 

1 tablespoon peeled, minced ginger

1/2 teaspoon white pepper

1 large egg, lightly beaten

Soy sauce or Bragg's Liquid Aminos

1/2 teaspoon seasame oil 

1) Peel, de-vein, rinse, and chop the shrimp. Don't forget to remove those tails! 

2) Mix the shrimp, chives, garlic, ginger, pepper, egg, and soy sauce together in a bowl. Cover and place in fridge to marinate for half an hour. 

3) Cover a baking sheet in parchment paper.

4) Remove filling from fridge, pour off excess liquid.

5) To stuff dumplings, use a finger or brush to run a circle of water around outside edge of wrapper. Put a heaping teaspoon of filling in the center, fold in half, and pinch together. Pleat the edge from one side to another, removing as much air as possible. 

6) Set dumplings flat side down on parchment paper. Continue this process until all mixture is used. 

7) To cook, coat the bottom of a skillet or wok in oil. Heat on medium-high until sizzling. 

8) Place dumplings in pan flat side down, ensure they do not touch. Fry for 1 minute, until lightly browned on the bottom.

9) Add a 1/4 cup water to the bottom of pan and cover until cooked through, about 3 minutes. The dough should be translucent all around. 

10) Remove lid and cook until water boils off.

Serve warm with soy or other dipping sauce of your choice. Enjoy! 

Once you've tried these, it's pretty addicting. Your imagination is the only limit to what you can put in them. A day after I made these, my partner in crime created a delicious vegan version with tofu, squash, garlic, and onion.