Shrimp and Scallion Dumplings
This is easily one of our all-time favorites. We keep these dumplings in the freezer at all times for a quick lunch or dinner. They take a little while on the front end to make, but reheating takes about 4 minutes. Recipe is easily (and should be!) doubled. For the dipping sauce, try mixing a few drops of Sriracha to into your soy sauce for a little punch that brings out the great umami flavor.
- 1 pound peeled and deveined shrimp, finely chopped
- 3 tablespoons safflower or organic canola oil
- 3 cloves garlic
- 1 tablespoon grated fresh ginger
- 2 teaspoons organic low-soy sauce
- 3 scallions, finely chopped
- About 36 wonton wrappers
- For dipping sauce: organic low-sodium soy sauce and a few drops of Siracha
- Stir together all ingredients except for wrappers. If using a food processor or Vitamin, make sure to use pulse feature so that the shrimp filling gets finely chopped, but does not become a mushy paste. Texture is a good thing!
- Lay out all wonton wrappers.
- Put a rounded teaspoon of filling in the center of each wrapper.
- Lightly brush the edge of each wrapper (one-by-one) with water and then fold in half and press to seal. Fold with straight edge or diagonally.
- Form remaining dumplings.
- Steam dumplings in batches in a bamboo steamer. Steam for 4 minutes and cover to keep warm if eating immediately, or 3 minutes if freezing for later.
- Serve with dipping sauce and enjoy; or allow to cool and wrap in Press N' Seal (and store in freezer bag or airtight container) for easy portioning.
- To reheat, add a tablespoon of oil to a pan on medium-high heat and cook frozen dumplings on both sides until golden brown (they will then be nice and warm in the middle because they were effectively steamed by putting frozen dumpling on heat).