Shrimp Scallion Dumplings Recipes

STEAMED SHRIMP DUMPLINGS

Steps:

• Lightly beat the egg white in a large bowl. Add the shrimp, jicama, scallions, cornstarch, rice wine, sesame oil, 3/4 teaspoon salt, the sugar and pepper. Stir well until the mixture starts to thicken, about 1 minute; cover and refrigerate until very cold, about 1 hour.
• Set 1 dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Stir the shrimp mixture, then scoop 1 heaping teaspoonful onto the center of the wrapper. Dab a finger in a cup of cold water and moisten the edges of the wrapper. Fold in half and press the edges together to seal; transfer to a baking sheet. Cover with a damp paper towel while you form the remaining dumplings.
• Fill a large nonstick skillet with 1/4 inch of water and bring to a boil. Working in batches, add the dumplings and arrange in a single layer, cover and let steam until cooked through, about 5 minutes. (If the water evaporates before the dumplings are fully cooked, add 2 more tablespoons to the skillet.) Carefully transfer the dumplings to a serving plate.
• Ponzu Dipping Sauce
• Combine 3 tablespoons ponzu sauce, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil and 1 chopped scallion in a small bowl.
• Photography by Levi Brown

SHRIMP DUMPLINGS

Steps:

• In a large bowl, combine shrimp, pork, cabbage, green onions, ginger, sesame oil, mirin, salt and pepper, to taste. To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal. Heat vegetable oil in a large skillet over medium heat. Add dumplings in a single layer and cook until golden and crisp, about 2-3 minutes per side. Serve immediately with soy sauce, if desired.

SHRIMP DUMPLINGS

Steps:

• Process sliced carrots, scallions, cilantro and jalapeno in a food processor until minced. Scrape into a mixing bowl. Process shrimp in the food processor until a paste forms. Add egg whites, flour, salt, pepper and lime zest and process just to combine. Scrape the mixture into the bowl. Add green pepper and stir until the vegetables and shrimp paste are well mixed.
• Shape mixture into balls about 1 1/4 inch in diameter. Place in a steamer, cover and steam over the liquid until cooked through, about 10 minutes. Place 2 lettuce leaves on each of 4 plates so that they overlap slightly. Divide the dumplings among them. Scatter with the julienned carrots and serve immediately.

AUSHAK (SCALLION DUMPLINGS)

Steps:

• Cut off white portion of onions and put to another use, such as in salads, if desired. Chop green tops finely; there should be about 2 cups. Put in a bowl.
• Add salt, pepper, garlic powder and oil. Blend well.
• Lay out dumpling skins, one at a time, on a flat surface. Rub perimeter of each with water. Spoon equal portions of scallion mixture in center of each and fold over skins in a half-moon shape. Press to seal.
• Bring about three quarts water to a boil in a kettle and add salt to taste. Add filled dumplings and cook until tender, about 5 minutes. Drain thoroughly.
• Spoon about 1/4 cup of yogurt and garlic sauce over bottom of a serving dish. Cover with a layer of hot dumplings. Spoon remaining yogurt sauce over dumplings. Sprinkle with mint. Spoon hot meat sauce over all and serve immediately.

SHRIMP AND DUMPLING STIR-FRY

Steps:

• Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the dumplings in a single layer. Cook until browned, 2 to 3 minutes per side. Add 1/4 cup water to the skillet. Cook, stirring occasionally, until evaporated, about 1 minute; transfer the dumplings to a bowl.
• Heat 1 tablespoon vegetable oil in the skillet. Add the vegetables and cook, stirring occasionally, until crisp-tender and lightly browned, 8 to 10 minutes; transfer to the bowl with the dumplings.
• Heat the remaining 1 tablespoon vegetable oil in the skillet. Add the shrimp, ginger and garlic. Cook, stirring occasionally, until the shrimp are just cooked through, about 2 minutes. Return the dumplings and vegetables to the skillet and stir to combine. Add the chili sauce and soy sauce; cook, stirring gently, until glazed, about 1 minute. Remove from the heat and stir in the rice vinegar and half of the scallions. Top with the remaining scallions.

SHRIMP SCALLION DUMPLINGS

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 AND SCALLOP DUMPLINGS

Steps:

• Put chopped scallops and shrimp in a bowl. Add salt, pepper, ginger, scallions, sesame oil, chopped cilantro and serrano chile. Mix well with a wooden spoon, then cover and refrigerate at least 1 hour. (Mixture may be prepared up to 1 day ahead.) You should have about 2 1/2 cups filling.
• Working in batches, line up dumpling wrappers on a work surface. Place 2 teaspoons filling in the center of each wrapper. Lightly moisten the edge of each wrapper with water and pinch together to surround filling and form a half-moon. Pleat edges to secure the seal.
• Bring a large low pot of well-salted water to boil over high heat. Meanwhile, make the dipping sauce: Whisk together rice vinegar, spicy sesame oil and slivered scallions in a small serving dish.
• Add 12 dumplings at a time to the pot. When they bob to the surface, simmer 4 minutes, then remove with a slotted spoon or spider. Serve each person 3 or 4 dumplings in a small bowl. Drizzle with 1 teaspoon dipping sauce and garnish with cilantro sprigs.

SHRIMP DUMPLINGS

Steps:

• To prepare the filling, place the pork fat in the boiling water and boil until fully cooked and translucent, about 30 minutes. Remove, place in a bowl, run cold water over it, and allow to stand for several minutes. Remove, dry with paper towels, and cut 2 tablespoons of fat into 1/8-inch dice. Reserve. Place the shrimp in the bowl of a electric mixer. Start the mixer and add, mixing thoroughly after each ingredient, the salt, sugar, egg white, tapioca flour, oyster sauce, sesame oil, and white pepper. Add the pork fat, water chestnuts, scallion, and bamboo shoots. Combine evenly and thoroughly. Remove the mixture, place in a shallow dish, cover, and refrigerate for 4 hours or overnight. To make the dough, in the bowl of an electric mixer, place the wheat starch, tapioca flour and salt. Start the mixer and add the boiling water. (If an electric mixer is unavailable, mix by hand in the same order, pouring water with 1 hand, mixing with a wooden spoon with the other.) Add the lard and mix thoroughly. If the dough is too dry, add 1 teaspoon boiling water. Continue to mix until a ball of dough is formed. Remove from the bowl, knead a few times, and divide into 4 equal pieces. Place each piece in a plastic bag to retain moisture. To prepare the dumplings, before working the dough, oil the work surface. Soak a paper towel in melted pork fat or peanut oil and repeatedly run a clever blade across it so that the blade stays oiled. Roll each piece of dough into a cylinder 8 inches long and 1-inch in diameter. Cut into 1/2-inch pieces. Work with one and keep the others covered with plastic. Roll each into a small ball and press down with your palm to flatten it. Press flatter with the broad side of the oiled cleaver to create a round skin 2 1/2 inches in diameter. To form the dumplings, place 1 1/2 teaspoons of the filling in the center of each round and fold in half, forming a crescent or half moon. Hold the dumpling securely in one hand, then begin to form pleats with the fingers of the other hand. Continue to form small pleats until the dumplings are completely closed. Press the top edge of the dumpling between your thumb and forefinger to seal tightly. Tap the sealed edge lightly your knuckle to give the dumpling its final shape. Oil a steamer, place the har gau into steamer, cover, and steam for 7 minutes. Turn off the heat and serve.;