Asian Shrimp Dumplings Recipes

SHRIMP DUMPLINGS

Steps:

• In a large bowl, combine shrimp, pork, cabbage, green onions, ginger, sesame oil, mirin, salt and pepper, to taste. To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal. Heat vegetable oil in a large skillet over medium heat. Add dumplings in a single layer and cook until golden and crisp, about 2-3 minutes per side. Serve immediately with soy sauce, if desired.

CHINESE SHRIMP DUMPLINGS (HAR GOW)

Steps:

• Gather the ingredients.
• In a medium-sized bowl, place the shrimp, bamboo shoots, green onions, rice wine, sesame oil, salt, pepper, egg white, and cornstarch. Mix well.
• Cover and refrigerate for 1 hour to give the flavors a chance to meld.
• In a medium bowl, combine the wheat starch, tapioca starch, and the salt.
• Slowly stir in 1/2 cup of the boiling water. Add the oil and carefully use your hands to shape into a dough.
• Add the remaining boiling water if the dough is too dry. Don't overwork the dough, but continue shaping it for about 2 minutes, until it is smooth and shiny.
• Cover and let rest for 20 minutes.
• Coat a paper towel with vegetable oil and use it to oil your cutting board or work surface and the broad side of a cutting knife or cleaver . Keep the dough covered to prevent it from drying out while preparing the dumplings.
• Break off 1 teaspoon of the dough and roll into a ball. Flatten the ball of dough by pressing it in the palm of your hand.
• Lay the dough on the oiled work surface and press down on it with the oiled side of the knife or cleaver to form a circle that is 2 1/2 to 3 inches wide.
• Place a heaping teaspoon of filling in the middle of the wrapper, spreading it out evenly, without it touching the edges.
• Carefully lift the top edge of the wrapper and fold it over the filling toward you to obtain a half-circle shape. Use your thumb and forefinger to form pleats in the dough, and pinch the edges closed.
• Repeat the process until you have used all of the dough and filling, always greasing the work surface with vegetable oil when needed. Place the completed dumplings on a plate and cover with a damp cloth to keep them from drying out while preparing the remainder of the dumplings.
• Add 2 inches of water to a wok that is at least 2 inches wider than the bottom of your steamer; bring to a boil.
• Arrange an oiled plate inside the steamer. Place a few har gow on the oiled plate, cover, and place the bamboo steamer on top of the boiling water in the prepared pan. Steam the dumplings in batches, until the wrapper is translucent and the shrimp appear slightly orange, around 13 to 15 minutes per batch.
• Serve the har gow with chili oil and soy sauce for dipping. Enjoy!

ASIAN SHRIMP DUMPLINGS

Steps:

• Combine shrimp, water chestnuts, mushrooms, scallions, egg, soy, honey, salt, and sesame oil. Mix well. Place 2 teaspoons mixture onto the center of each skin or wrapper. Pull edges up around filling pleat edges and press to seal, leaving top open. Arrange dumplings onto a plate. Place into a bamboo steamer cover and steam for 15 to 20 minutes remove from steamer. Serve hot.

SHRIMP AND SCALLOP DUMPLINGS

Steps:

• Put chopped scallops and shrimp in a bowl. Add salt, pepper, ginger, scallions, sesame oil, chopped cilantro and serrano chile. Mix well with a wooden spoon, then cover and refrigerate at least 1 hour. (Mixture may be prepared up to 1 day ahead.) You should have about 2 1/2 cups filling.
• Working in batches, line up dumpling wrappers on a work surface. Place 2 teaspoons filling in the center of each wrapper. Lightly moisten the edge of each wrapper with water and pinch together to surround filling and form a half-moon. Pleat edges to secure the seal.
• Bring a large low pot of well-salted water to boil over high heat. Meanwhile, make the dipping sauce: Whisk together rice vinegar, spicy sesame oil and slivered scallions in a small serving dish.
• Add 12 dumplings at a time to the pot. When they bob to the surface, simmer 4 minutes, then remove with a slotted spoon or spider. Serve each person 3 or 4 dumplings in a small bowl. Drizzle with 1 teaspoon dipping sauce and garnish with cilantro sprigs.

ASIAN STEAMED DUMPLING FILLING

Steps:

• Whisk all ingredients for the dipping sauce well and set aside.
• Mix all of the meat mixture ingredients together and let it marinade for an hour or so for best flavor.
• Place a scant tablespoon of filling in the center of a wrapper and fold and tuck. You know how it is done or look up a video tutorial on Youtube.( I really suck at folding those little time-consuming dumplings so for years I have just bought egg roll wrappers and make them like that) They aren't as pretty as the little cute parcels but it is a huge time saver for me.
• Steam them for 9 minutes. If you have a Chinese steamer- fine. (I don't) You can use a vegetable steamer in a large sauce pan or I use my electric wok with the steamer attachment. Spray the steamer rack with Pam or vegetable and you will have no problem with them sticking.
• The serving size is subjective depending on whether you use little wonton wrappers or egg roll wrappers so don't pay any attention to that -- but I had to enter something. The recipe will feed four however you decide to make them unless you are a glutton like me and then the serving size is just for one with a little bit left over for a snack the next day :-).
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• Bon Apetit in Japanese!

SHRIMP POT STICKERS (DUMPLINGS)

Steps:

• Filling Prep:.
• Puree raw shrimp in food processor until a smooth paste forms.
• Add carrot, green onion, ginger, garlic, salt, sugar and pulse a couple of times.
• Measure a heaping Tbls of filling into the center of wonton wrapper, brush beaten egg on top of the four edges and bring corners together and press to seal. Let sit in refrigerator for 10 min so that the egg glue sets.
• Prepare a steamer with hot water. Once steaming drop a couple dumplings in and steam for 15 minutes -- remove.
• Serve with Sauce:.
• Make sauce by simmering ingredients over medium heat for 1-2 minutes, remove from heat and set aside.
• Delicious served hot or cold.

SHRIMP DUMPLINGS

Steps:

• In a medium bowl, combine the shrimp and 2 teaspoons corns tarch. Let stand for 10 minutes. Rinse in several changes of cold water and drain well. Finely chop the shrimp and place in a medium bowl. Add the salt, egg white, soy sauce, rice wine, sesame oil, sugar, pepper, and 1 1/2 teaspoons cornstarch. Stir in the bamboo shoots and minced bacon fat. Loosely wrap with plastic wrap and set aside.
• In a large bowl, combine the wheat starch and remaining 1/4 cup cornstarch, and stir to combine. Make a well and add 1 cup boiling water, immediately stirring with a rubber spatula as you add the water (the mixture will have a faint fragrance of wheat starch). Stir in the vegetable oil. Carefully begin working the mixture for a few seconds at a time by hand, as the mixture will be very hot. Add an additional 1 to 2 tablespoons boiling water if dough is dry, and knead an additional 2 to 3 minutes, or until smooth and still hot to the touch.
• Divide the dough into 4 equal pieces. Roll each piece into a cylinder about 8 inches long. Place 3 rolls in a plastic bag so they will not get dry. Cut the remaining roll into 10 pieces. Place each piece of dough between 2 sheets of lightly oiled foil, place the foil in a tortilla press, and press into a thin round. Peel off the round of dough; it should be about 3 inches in diameter and a scant 1/8 inch thick.
• Place about 1 1/2 teaspoons of the filling in the center of a dough round. Fold in half to form a half-moon and pinch one end of the half-moon together. Using your thumb and index finger, make 4 or 5 small pleats in the front piece of dough, then pinch together the remaining end of the dough to seal the dumpling. Place the dumpling on a plate. Continue making dumplings.
• Line a bamboo steamer, metal tier, or rack with 2 cabbage leaves. Place the dumplings on the leaves 1/4 inch apart. The dumplings should be cooked in batches; the size of your steamer rack will determine how many dumplings can be cooked at one time.
• Bring water to a boil over high heat in a covered steamer. If using a rack, the water level must not touch the cabbage leaves. Carefully place the bamboo steamer, metal tier, or rack into the steamer, cover, and steam 5 minutes on high heat, or until the shrimp is orange and visible through the translucent dough, and is just cooked. Check the water level and replenish, if necessary, with boiling water. Carefully remove dumplings from the steamer. Dumplings should be served immediately. Continue steaming the remaining dumplings using fresh cabbage leaves and replenishing the steamer with more boiling water.

SHRIMP AND SPINACH DUMPLINGS WITH ASIAN DIPPING SAUCE

Steps:

• Make filling:
• Cook spinach in 1 inch simmering water in a small saucepan, stirring, until wilted, about 5 seconds. Drain in a sieve and rinse under cold water until cool. Squeeze to remove as much moisture as possible. Finely chop spinach and stir with remaining filling ingredients until blended.
• Fill wrappers and steam dumplings:
• Stack a few wonton wrappers (keep remaining wrappers covered) and cut into rounds with a 2 1/2-inch cutter. Spread 1 slightly rounded teaspoon filling onto each round, spreading up to but not over edge. Bring up edge of each round, pleating to form a cup and leaving open at top.
• Bring enough water to a boil in a wok so that bottom rim of steamer (not basket) rests in water. Line steamer rack with lettuce. Arrange dumplings over lettuce, making sure dumplings do not touch each other. Cover with steamer lid and steam until filling is cooked through, 8 to 10 minutes.
• Make dipping sauce:
• Stir together all sauce ingredients.