Dumplings Redux

December 4, 2009

 There I was, with a craving for dumplings, and no Chinatown within miles.  So I went scrounging through the refrigerator to see if I had anything that might pass for dumplings.  Happily, I had some wonton wrappers. And a few raw shrimp. In mere minutes I had produced a very satisfying substitute for serious shrimp dumplings.  Herewith, the recipe.

Sort of Shrimp Dumplings
1/2 pound shrimp, peeled
2 cloves garlic
a small knob of ginger
3 skinny scallions
1 teaspoon soy sauce
splash of grapeseed oil
wonton wrappers

I never bother to devein shrimp, but if you’re fastidious, do that. Then chop the shrimp finely (this is much faster and easier than it sounds). 

Mince the garlic, ginger and scallions and mix them into the shrimp.  Add soy sauce and a splash of oil and mix well.

Put a rounded teaspoon of filling in the middle of a wrapper, dab the edges of the wrapper with a bit of water and fold into a triangle, pressing the edges together.  Fold corners together to make a tortellini shaped-object.

Plop into a pot of gently boiling water for about 3 minutes, until filling is cooked.

Eat very happily, dipped into ginger-scented soy sauce. 

This makes about 20 little dumplings.

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