Shrimp Chive Dumplings

These dumplings are amazing! Dovetailing Tip: Use the shrimp you prepared on day 2 for today’s dumplings.

Prep time:
Cook time:
Yield: About 42 dumplings
Serving size: 22
Calories per serving: 47

1/4 cup corn oil, plus more for frying
2 tablespoons finely chopped onions
7 cloves garlic, minced
2 tablespoons chinese-style chicken bouillon powder (msg-free)
1 1/2 tablespoons sugar
kosher salt
1 tablespoon finely ground white peppers
1 1/2 pounds small shrimp, peeled, deveined and cut in half
1/4 cup potatoes starch
1/2 cup thinly sliced chinese chives
1 1/2 teaspoons toasted sesame oil
42 3 1/2- to 4-inch round potsticker wrappers

Make the filling: Heat the corn oil in a small saucepan over medium-low heat. Add the onion and garlic and cook, stirring, until caramelized, 10 to 15 minutes. Let cool completely.

Meanwhile, whisk the bouillon powder, sugar, 1 tablespoon salt and the white pepper in a small bowl. Mix the shrimp and potato starch in a large bowl, then stir in the seasoning mixture. Fold in the chives, sesame oil and the onion-garlic mixture. (Chinese chives, also called garlic chives, have a strong garlic flavor. It's worth seeking them out for this recipe.)

Form the dumplings: Spoon about 1 tablespoon of the filling onto a potsticker wrapper. (Keep the remaining wrappers loosely covered with a damp paper towel as you work.) Dip a finger in water and run around the edge of the wrapper, then fold into a half moon; press the edges with your fingers. Transfer to a baking sheet and repeat with the remaining wrappers and filling.

Pan-fry the dumplings in batches: Heat a large nonstick skillet over medium heat and coat with 1 1/2 to 2 tablespoons corn oil. Add a single layer of dumplings and cook, undisturbed, until golden brown on the bottom, 1 to 2 minutes. Carefully add enough water to the pan until it reaches about one-third of the way up the side of the dumplings. Loosely cover the skillet and cook until the water evaporates and the dumplings are cooked through, 4 to 5 minutes. Uncover the skillet, flip the dumplings and cook, adding more corn oil if needed, until golden brown on the other side, 1 to 2 more minutes.


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Add Recipe to Cook'n

Subscribe to Cook'n Premium and get newsletter articles like this each week!

blog comments powered by Disqus