Lemony Shrimp Dumplings Recipe
Photo: Andrew Purcell
Serves 8 as an appetizer, 4 as a main course
For Dumplings:1 pound shrimp, peeled, deveined and sliced in thirds (about 4 cups)
2 Tbsp. lemon zest (from 1 to 2 lemons)
1/4 cup chopped water chestnuts
1 scallion, finely chopped (about 2 Tbsp.)
1 Tbsp. peeled and minced ginger
1 Tbsp. cornstarch
1 Tbsp. soy sauce
1/2 egg white
16 to 18 square wonton wrappers
2 to 3 Tbsp. vegetable oil
For Kimchi Yogurt Dipping Sauce: 1/2 cup Greek yogurt
2 Tbsp. finely chopped kimchi
1 Tbsp. soy sauce
1 scallion, finely chopped (about 2 Tbsp.)
1 Tbsp. lemon juice
1/2 garlic clove, minced
1/4 tsp. kosher salt
Pinch of ground black pepper
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.
Ingredients
For Dumplings:
For Kimchi Yogurt Dipping Sauce:
Directions
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.
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