Shrimp Dumplings

chinese dumplings vinegar soy sauce ginger chile shrimp green onion scallion sugar sesame oil chinese new year

Simone Tong

Makes 30

Source

Ingredients

¼ cup black vinegar

2 Tbsp. low-sodium soy sauce

1 1" piece ginger, peeled, cut into matchsticks

1 red chile, seeds removed, finely chopped, or 1 tsp. chili oil

½ lb. large shell-on shrimp, peeled, deveined, coarsely chopped

¼ cup thinly sliced scallion greens (from about 4 scallions)

1 2" piece ginger, peeled, finely grated

2 Tbsp. low-sodium soy sauce

1 tsp. potato starch

1 tsp. sugar

1 tsp. toasted sesame oil

½ tsp. kosher salt

Pinch of ground white pepper

30 round dumpling wrappers

Method

Mix vinegar, soy sauce, ginger, and chile in a small bowl.

Do Ahead: Sauce can be made 3 days ahead. Cover and chill.

Pulse shrimp in a food processor until there aren’t any pieces bigger than ¼"; transfer to a large bowl. Stir in scallions, ginger, soy sauce, potato starch, sugar, sesame oil, salt, and pepper.

Working with 1 wrapper at a time and keeping remaining wrappers covered with a damp paper towel so they don’t dry out, place 1 heaping tsp. filling in the center. Using your fingers, spread a little water on edge of one-half of wrapper. Fold wrapper over to make a half-moon shape and press edges together. Using your thumb and index finger, make small pleats along sealed edge, pressing pleats tightly to make sure dumpling is sealed.

Bring a large pot of water to a boil. Working in 4 batches (do not overcrowd pot), cook dumplings until they begin to float, about 4 minutes.

Transfer dumplings to a platter. Serve with dipping sauce alongside.