Shrimp Dumplings
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Supper Club: Shrimp Dumplings

These shrimp dumplings were a bit of a hassle to put together, even though we made the filling early in the day. We doubled the recipe, but it made a TON of dumplings. We had to cook them in batches, which ended up taking quite a bit of time, too. Luckily, they were delicious! They definitely need the dipping sauce, so don’t forget to make that. The flavor of the filling is wonderful, and you get a nice bit of crunch from the water chestnuts.

Shrimp Dumplings

Shrimp Dumplings
Gourmet January 1999

Serves 2

1/2 pound shrimp (about 8 large)
1/2 cup drained canned water chestnuts
2 scallions
1 large egg white
1 tablespoon grated peeled fresh gingerroot
3 tablespoons soy sauce
14 won ton wrappers, thawed if frozen
1/2 teaspoon sugar
2 tablespoons vegetable oil
3/4 cup boiling-hot water

Peel shrimp and, if desired, devein. In a food processor purée 3 shrimp. Rinse and drain water chestnuts. Finely chop water chestnuts and remaining shrimp. Finely chop scallion greens, reserving white parts for another use. Lightly beat egg white and put 1 tablespoon in a bowl. Stir in puréed and chopped shrimp, water chestnuts, about two thirds each of scallion greens and gingerroot, and 1 tablespoon soy sauce.

Put 7 won ton wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water. Mound about 1 tablespoon filling in center of each wrapper. Fold each wrapper over filling to form a triangle. Press down around filling to force out excess air and seal edges well. Make additional dumplings with remaining wrappers and filling in same manner.

In a small bowl stir together sugar and remaining scallion greens, gingerroot, and soy sauce to make dipping sauce.

In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and brown dumplings on both sides, about 3 minutes total. Add boiling-hot water to skillet and cook, covered, 5 minutes. Serve dumplings with sauce.

Big Flavors Rating: 5 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

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