Shrimp Dumplings With Saffron Coconut Milk Sauce Recipes

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SHRIMP SCALLION DUMPLINGS



Shrimp Scallion Dumplings image

Provided by Maggie Ruggiero

Categories     Appetizer     Kid-Friendly     Quick & Easy     Oscars     Dinner     Shrimp     Engagement Party     Potluck     Simmer     Green Onion/Scallion     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Small Plates

Yield Makes 36 dumplings

Number Of Ingredients 8

3/4 pound peeled and deveined shrimp, finely chopped
3 tablespoons vegetable oil
1 tablespoon minced garlic
3/4 tablespoons minced peeled ginger
1 1/2 teaspoon soy sauce
3 scallions, finely chopped
About 36 dumpling or wonton wrappers
Accompaniments: Asian-style hot mustard and reduced-sodium soy sauce for dipping

Steps:

  • Stir together all ingredients, except wrappers, and 1/4 teaspoon salt.
  • Put a rounded teaspoon filling in center of a wrapper. Lightly brush edge of wrapper with water, then fold in half (diagonally if square) and press to seal. Form a tortellini shape by moistening 1 corner and bringing 2 corners together, pressing them. Form remaining dumplings.
  • Cook dumplings in 2 batches in a medium pot of gently simmering water until filling is just cooked, about 3 minutes per batch. Transfer with a slotted spoon to a platter. Keep warm, covered.

SHRIMP DUMPLINGS



Shrimp Dumplings image

Categories     Ginger     Shellfish     Appetizer     Sauté     Steam     Quick & Easy     Chestnut     Soy Sauce     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free

Yield Serves 2

Number Of Ingredients 10

1/2 pound shrimp (about 8 large)
1/2 cup drained canned water chestnuts
2 scallions
1 large egg white
1 tablespoon grated peeled fresh gingerroot
3 tablespoons soy sauce
14 won ton wrappers, thawed if frozen
1/2 teaspoon sugar
2 tablespoons vegetable oil
3/4 cup boiling-hot water

Steps:

  • Peel shrimp and, if desired, devein. In a food processor purée 3 shrimp. Rinse and drain water chestnuts. Finely chop water chestnuts and remaining shrimp. Finely chop scallion greens, reserving white parts for another use. Lightly beat egg white and put 1 tablespoon in a bowl. Stir in puréed and chopped shrimp, water chestnuts, about two thirds each of scallion greens and gingerroot, and 1 tablespoon soy sauce.
  • Put 7 won ton wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water. Mound about 1 tablespoon filling in center of each wrapper. Fold each wrapper over filling to form a triangle. Press down around filling to force out excess air and seal edges well. Make additional dumplings with remaining wrappers and filling in same manner.
  • In a small bowl stir together sugar and remaining scallion greens, gingerroot, and soy sauce to make dipping sauce.
  • In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and brown dumplings on both sides, about 3 minutes total. Add boiling-hot water to skillet and cook, covered, 5 minutes. Serve dumplings with sauce.

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