Try this quick and easy shrimp dumpling recipe by Chuck Hughes from Chuck's Day Off.
- 30 minutes
- 10 minutes
- 12 servings
As seen on Chuck's Day Off
- 12 medium size de-shelled and de-veined shrimp
- 113 grams ground pork (112 g)
- 2 cloves garlic, minced
- ¼ cup cilantro, chopped (60 ml)
- 1 tablespoon ground coriander seeds (15 ml)
- 1 teaspoon toasted sesame oil (5 ml)
- 1 teaspoon olive oil (5 ml)
- 1 pinch Chilli flakes
- Zest of 1 lime
- 1 teaspoon salt (5 ml)
- 1 teaspoon pepper, crushed (5 ml)
- 1 package round wonton wrappers
- ¼ cup chive, thinly sliced, to garnish (60 ml)
- For the Dumplings:
- In a food processor mix shrimp, ground pork, garlic, cilantro, coriander seeds, oils, Chilli, lime zest, salt and pepper.
- Process until a smooth paste forms, about 2 minutes.
- Take one dumpling wrapper, spoon 1 tablespoon of the shrimp mixture onto the middle of the wrapper.
- Brush the edges of the dumpling wrapper with water.
- Bring up the bottom side of the wrapper, fold over and press into a half-moon shape, encasing all of the filling.
- Place on baking sheet, cover loosely with plastic wrap and repeat with the rest of the dumpling wrappers.
- Make sure that the dumplings do not touch each other on the baking sheet.
- Using a bamboo steamer (or a covered pot with steamer insert/basket), steam the dumplings for about 10 minutes. Keep warm.
- For Serving:
- Right before plating, in a skillet, heat vegetable oil on medium and fry the dumplings on both sides until brown, about 3 minutes per side.
- Garnish with chives and serve with the peanut and spicy orange sauces.
Share it with your friends.