Best 2 Shrimp Dumpling Recipes

Shrimp dumplings, a delectable delicacy originating from Chinese cuisine, have captivated taste buds worldwide with their exquisite flavors and tender textures. These culinary gems, also known as har gow, are a hallmark of dim sum, a traditional Cantonese brunch or lunch. With their translucent wrappers, plump shrimp filling, and aromatic scents, shrimp dumplings are a true testament to the artistry and skill of Chinese cuisine. Whether you're an experienced home cook or a culinary novice, embarking on a journey to craft the perfect shrimp dumpling can be a rewarding and satisfying endeavor. This article will guide you through the intricacies of this culinary art, providing step-by-step instructions, essential tips, and a selection of delectable recipes to suit various tastes and preferences.

Here are our top 2 tried and tested recipes!

SHRIMP SHAU MAI (DIM SUM DUMPLING)

Shrimp Shau Mai (Dim Sum Dumpling) image

This is yummy, and pretty easy to put together, the wrapping wll be a little wrinkly. It not only has a shrimp filling, but a whole shrimp in it as well. Came from a recipe book i have that is written in half chinese and half english. Updated as per chef flower's comments in directions.

Provided by MarraMamba

Categories Asian

Time 38m

Yield 24 dumplings, 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 lb shrimp, raw and peeled
1/2 tablespoon cooking wine
1/2 tablespoon sesame oil
1 teaspoon cornstarch
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped water chestnut
3 tablespoons coriander
2 tablespoons ground pork fat (or solid vegetable oil) or 2 tablespoons lard (or solid vegetable oil)
24 medium shrimp (raw, peeled,whole with tail)
48 wonton skins

Steps:

Chop shrimp coarsely.
Combine wine,sesame oil, cornstarch, sugar, salt and pepper.
Chop coriander and combine with chestnuts and lard/pork fat.
Mix all together with the chopped shrimp.
Place a tablespoon of the filling on top of a wonton skin. Place a shrimp on top of the filling (tail up to the sky).
Wet the edges of the wonton skin, then cover shrimp with another wonton skin letting the tail stick out between the two skins. Wrap around the filling, making sure the edges are sealed (use little more water if edge is to dry. Do this til all are done.
Place the finished shau mai in a steamer for 8 minutes over high heat, serve alone or with your favorite dipping sauce.

SHRIMP AND CHIVE DUMPLING

SHRIMP AND CHIVE DUMPLING image

Categories Shellfish

Number Of Ingredients 15

Ingredients

FOR THE DUMPLING:
1/2 pound peeled and deveined shrimp
2-3 chive, minced (about 2 tablespoons)
1 tablespoon grated or minced fresh ginger
2 cloves garlic, minced or grated
1 tablespoon mirin
3 tablespoons soy sauce
1 tablespoon sesame oil
1/2 package of gyoza or wonton wrappers
2 tablespoons vegetable oil, or more as needed
1/2 cup water
FOR THE DIPPING SAUCE:
1/2 cup soy sauce
1 teaspoon sambal or garlic-chile sauce
1 tablespoon rice wine vinegar

Steps:

In a mixing bowl, combine the shrimp, chives, ginger, garlic, mirin, soy sauce, and sesame oil. 2 Prepare your work station. Set a large plate or butcher block for preparing the dumplings and a small cup of water. Place 1 tablespoon of filling into each wrapper and wet half of the outer rim of the wrapper. Fold like a taco, gently pushing the filling into the belly of the taco with your forefinger. 3 To pleat, hold the dumpling in the left hand, using the right hand to fold the flap closest to you toward the middle, and repeat, to create a sealed pleat, gently pressing the filling into the belly of the dumpling as you move to the right. The dumpling will form a crescent shape. Set completed dumplings on a foil-lined baking sheet. TO PAN-FRY: 1 Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add as many dumplings pleated-side up as possible into the pan without overcrowding or touching each other. Cook until the bottoms are browned, about 2 minutes. 2 Add the water carefully as it will steam and cover. Cook until the water has evaporated, about 2 minutes more. Remove the lid and cook until the wrappers are translucent and the filling cooked, about 2 minutes more. Serve with the dipping sauce. 3 Meanwhile, prepare the dipping sauce by combining the ingredients. TO BOIL: Bring a large pot of water to a boil. When ready, carefully lower the dumplings into the water, one at a time. Cook in batches. Similar to ravioli, you will know the dumplings are done when they float to the top and are translucent. Drain and serve with dipping sauce.

Tips:

Use fresh shrimp. This will give your dumplings the best flavor and texture.
Chop the shrimp finely. This will help them to distribute evenly throughout the dumplings.
Use a variety of vegetables. This will add flavor, color, and texture to your dumplings.
Don't overfill the dumplings. This will make them difficult to seal and they will be more likely to break apart while cooking.
Cook the dumplings in a steamer. This is the best way to cook them so that they are evenly cooked and fluffy.
Serve the dumplings with a dipping sauce. This will add even more flavor and richness to the dish.

Conclusion:

Shrimp dumplings are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are easy to make and can be customized to your own taste preferences. With a little practice, you can make shrimp dumplings that are just as good as the ones you get at your favorite restaurant. So, get cooking and enjoy!