These are delicate yet flavorful.
These shrimp dumplings are inspired by the Chinese classic, shumai. Instead of chopping the shrimp finely, you could also pulse them in the food processor and then add in the remaining filling ingredients. "If you see garlic chives (sometimes called Chinese chives) in the grocery store or farmers market, grab them," says New York City—based recipe developer Beth Lipton. "They're more strongly flavored and garlicky than the chives you usually get." If you have leftover chives (garlic or regular), Lipton recommends adding them to scrambled eggs for a hit of flavor. Serve dumplings with sesame-soy dipping sauce.
Ingredients
Directions
Step 1
Finely chop shrimp or pulse in a food processor; place in a bowl. Add chives, aminos, vinegar, sesame oil, ¾ teaspoon salt, and ¼ teaspoon pepper. Using your hands, mix gently but thoroughly.
Step 2
Spoon about 2 teaspoons filling into the center of a dumpling wrapper. Dip your finger into a small cup of water and lightly wet the edges of the wrapper. Tightly seal dumpling into a half-moon shape, folding one side over the other; crimp edges decoratively. See here for folding techniques. Place on a parchment paper–lined baking sheet and cover with a damp kitchen towel to keep dumplings from drying out. Repeat with remaining filling and wrappers.
Step 3
Steam, boil, or pan-fry dumplings; serve with dipping sauce.
Photography and styling by Jenny Huang.
