Lemony Shrimp Dumplings Recipe
For Kimchi Yogurt Dipping Sauce:
Total time: 35 minutes
Place shrimp on paper towels to blot moisture. In a medium bowl, mix shrimp, zest, water chestnuts, scallion, ginger, cornstarch, soy sauce and egg white.
Place wrappers on a work surface. Spoon 2 Tbsp. shrimp mixture in center of a wrapper. Using a finger dipped in water, moisten edges of wrapper. Fold bottom up over shrimp mixture, pressing so filling spreads horizontally, and continue to fold to create a cigar-shaped tube with seam of dumpling on bottom. Seal sides by pressing down edges. Repeat with remaining wrappers.
In a large skillet, heat oil over medium-high heat. Cook dumplings in batches (placed seam side down, a few inches apart). Reduce heat to medium and cook, shaking pan gently, until bottoms of dumplings are golden brown, about 5 minutes. Add 2 to 3 Tbsp. water to skillet and cover (water will sputter, so be careful). Continue cooking until water evaporates, about 1 minute. Lift lid and add a few more Tbsp. of water. Cover and cook 1 minute more. Add water a third time and allow dumplings to cook through. (Total cooking time should be 8 to 9 minutes per batch.) Remove from heat. Serve with Kimchi Yogurt Dipping Sauce.
To make dipping sauce: Mix yogurt, kimchi, soy sauce, scallion, lemon juice, garlic, kosher salt and black pepper in a small bowl. May be made up to 3 days in advance and stored in an airtight container in the fridge.