Dim Sum 4/ The Famous Shrimp Dumpling

The shrimp dumpling is a Dim Sum classic. It is easy to make and they disappear quickly. I really don’t use a dipping sauce, I just prefer straight soy sauce or the spicy Thai Chili Sauce Sriracha. These dumplings can be made steamed or fried. Try them fried they are so unique that way. You can make them spicy or regular. If you don’t like them hot just don’t add the spicy ingredients listed as optional.

Shrimp Dumplings

Ingredients

1 or 2 packages of 5×5 inch wonton skins

2  lbs of medium sized shrimp, thawed, peeled and deveined finely chopped by hand

1 large bunch of green onions finely chopped

3 tbl of cornstarch

2 tbl of salt

2 tsp of black pepper

3 tbl of soy sauce

2 tbl of rice wine vinegar

2 tbl of minced cilantro

1 tsp red chili flakes(optional)

2 tbl of Sriracha( optional)

Mix all ingredients together by hand just like making meat loaf. Chill for 3 to 4 hours so the mix can stiffen up. Spoon approx 2 to 2 1/2 tbl of the mix into the center of each wonton skin. Fold the corners of the skin together over the center of the filling and pinch all the ends together until tightly sealed. Make sure to press out the air before sealing. Steam dumplings for approx 20 minutes or so. Or deep fry in 365 degree oil until very brown and crisp as shown in the picture above sprinkle with salt when they come out of the fryer. After steaming you may also saute in a pan with a little oil to crisp up. Serve with soy sauce or Sriracha. Or use any of the other dipping sauces from the previous recipes.

Eat Well and Enjoy

Chef Tim

Tags: Chili pepper, Cook, Deep frying, Dim sum, Dip (food), Dumpling, Home, Soy sauce