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Boiled Shrimp Dumplings
dumplings are a nice change from the more typical pork
dumplings. Although I generally prefer pan-fried dumplings,
shrimp dumplings are the exception -- the chewy texture of the
boiled dumpling skins goes well with the texture of the cooked
shrimp. Serve these
dumplings with an assortment of
condiments (soy sauce, rice vinegar, black vinegar, chili sauce,
sesame oil, chopped scallion) and let your guests mix up their
own dipping sauce.
1 lb. shrimp, rinsed, peeled, and de-veined
2 cups Chinese chive, chopped
2 cloves garlic, minced
1 tsp. salt
1 package dumpling wrappers, or 40 home-made wrappers
1.5 hours or less, depending on how many people are helping
serves makes 40
dumplings (enough for 3-4 people)
1. Smash and chop the shrimp as
finely as possible. Mix all the ingredients in a bowl.
Drop a small portion of filling into the center of a wrapper. Fold and
pleat to encase. Continue until you've used up all the filling. (Check
out the step-by-step
illustrated guide to folding technique.)
a large pot of water to a boil. Add half the dumplings and cook for 3
minutes. (Do not overcook the shrimp.)
to a plate and serve.
recipes: pan-fried pork
. laze . home.