Can you say FUN?! I know that’s an incredibly lame way to start a blog post. And to say in general. But apparently I’m lame, since this was the first thing to pop into my head when thinking about these dumplings.
I was cleaning out my “to try” recipes last week, and came across this aging magazine cut-out. When a recipe calls for the exact amount of something I’m trying to use up (in this case, 1/2 lb. of shrimp), I take it as a sign.
Whisk together a simple dipping sauce.
Grind shrimp for the filling.
Mix with some flavorings, and an egg to bind.
I spent about 10 minutes scouring the shelves of the Asian foods section of Shoprite, before giving up and asking where the wonton wrappers were. Refrigerated section of the produce aisle. arg!
Now for the really fun part, assembly!
Don’t they look neat? Crisp in oil, then add water and cover to steam.
The longest part of this process is assembly. But once you get in a rhythm, it’s somewhat cathartic. These definitely taste better than the frozen versions I’ve had from the store. Take the extra time and impress your next party guests ;)
Shrimp Pot Stickers w/ Ginger-Lemon Sauce – adapted slightly from Taste of Home (recipe from Katie Lee)
- 3 tbsp. lemon juice
- 2 tbsp. soy sauce
- 1 tbsp. barbecue sauce
- 1 tsp. grated ginger
- 1 tsp. toasted sesame oil
- 1 scallion, thinly sliced
- 1/2 lb. shrimp, peeled & deveined
- 1/4 cup scallions, thinly sliced
- 1 egg, beaten lightly
- 1/2 tsp. kosher salt
- 1/4 tsp. pepper
- 24-30 round wonton wrappers
- 4 tbsp. canola oil
In a food processor, pulse shrimp until ground. Transfer to a mixing bowl, and mix in the scallions, salt, and pepper.
Place 1 level tsp. of shrimp mixture onto the center of each wonton wrapper. Brush two edges with water, and fold into a half-moon to seal. (you could stop here, or brush the triangle tips with water and bring them together to seal)
In a large skillet, heat 2 tbsp. canola oil over medium-high heat. Add half of the dumplings, and cook for 1 1/2 min. Turn the dumplings to brown the other side, cook for 30 sec. to 1 min. more. Add 1/4 cup water, cover, and let steam 3-4 min. If the dumplings stick to the pan, cook them with the lid off for a few minutes longer. Repeat with the other half of the dumplings.
For the sauce, whisk all the ingredients together.
Yield – ~ 24
– next time, I’ll fiddle around with the dipping sauce. It’s good, but could be better. Maybe a bit less soy sauce or lemon juice since it tastes a bit too acidic for my taste. Let me know if you play around with it.