I know what you are thinking, dumplings must be difficult to make. That is what I thought but was wrong. I discovered pre made dumpling wrappers which made making these amazing dumplings quite easy. The star of this recipe is the hand peeled Chilean shrimp meat. The shrimp has a natural sweet briny flavor of the sea with a firm yet tender texture. To end up with the best shrimp dumplings you really need to use Chilean shrimp meat. I listed salt and white pepper to taste in the recipe but really the incredible flavor of Chilean shrimp meat is better left without the addition of these two ingredients. Of course if you like your shrimp with salt and pepper please by all means go ahead and use them.
1 pound Seatech Chilean Shrimp Meat
1 package dumpling wrappers 36 count
1 cup shredded Napa cabbage
1 bunch of chives or two green onions sliced thin
1 tablespoon fresh ginger grated
1 large garlic clove through garlic press
1 teaspoon roasted sesame oil
1 teaspoon mirin
salt and white pepper for seasoning to taste
Place the cabbage, chives (or green onions), ginger, garlic, sesame oil and mirin into a mixing bowl. Thoroughly mix the ingredients together. Add the shrimp and gently mix them into the other ingredients. If necessary add salt and white pepper to taste.
Place four dumpling wrappers on a cutting board and lightly wet around the entire outer edge. Spoon one tablespoon into the center of each dumpling wrapper. Fold the dough over the filling creating a half moon shape and pinch along the edge to seal them. Repeat this step until you have filled up all the dumpling wrappers.
Heat the vegetable oil in a large pan on medium high heat. Place a single layer of dumplings in the pan with the sealed edges facing up. Add hot water to the pan to about one quarter the height of the dumplings and cover with a lid. Cook the dumplings for three t of five minutes to steam the wrappers and heat the filling. Remove the lid and let cook until just about all water is evaporated and the bottom of the dumplings begin to crisp.
Remove from the pan and serve.
Serve with soy sauce or other Asian dipping sauce
Serves 8-10 as an appetizer 4-5 as a main course