Shrimp Dumplings
Serves: 4
Presley Zulauf
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
44
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
450 g
Ground Pork1 small
Garlic (clove, minced)1 cup
Cilantro Leaves (fresh)1 tsp
Toasted Sesame Oil1 tsp
Olive Oil1
Salt1 tsp
Pepper (crushed)1 cup
Smooth Peanut Butter1 tbsp
Soy Sauce1 tbsp
Rice Wine Vinegar1 tbsp
Honey1 cup
Mirin2 tbsps
Rice Vinegar1 tsp
Fish Sauce1 tsp
Sriracha1 tbsp
Ginger (grated)Directions:
1
Chuck Hughes' shrimp dumplings are packed with flavor - perfect as a starter or even a main course
2
In a food processor, mix the shrimp, ground pork, garlic, cilantro, coriander seeds, oils, chile, lime zest, salt and pepper
3
Process until a smooth paste forms, about 2 minutes
4
Spoon 1 tablespoon of the shrimp mixture onto the middle of 1 wonton wrapper
5
Brush the edges of the wonton wrapper with water
6
Bring up the bottom side of the wrapper, fold over and press into a half-moon shape, encasing all of the filling
7
Place on baking a sheet, cover loosely with plastic wrap and repeat with the rest of the shrimp mixture and wrappers
8
Make sure that the dumplings do not touch each other on the baking sheet
9
Using a bamboo steamer (or a covered pot with a steamer insert/basket), steam the dumplings for about 10 minutes
10
Keep warm
11
Right before plating, heat a little vegetable oil in a skillet over medium heat and fry the dumplings on both sides until brown, about 3 minutes per side
12
Garnish with the chives and serve with the peanut and spicy orange sauces
13
In a small saucepan over medium heat, mix all the ingredients
14
Stir and cook until reduced to a creamy sauce, about 5 minutes
15
Set aside
16
In a small saucepan, whisk all the ingredients and bring to a boil
17
Let simmer until it thickens, about 1 minute
18
Set aside