Shrimp and Chive Dumplings with a Ginger Sauce Recipe

Step by Step Method

Step 1

Sauce ... Add all the ingredients (except the scallions) to a small pot and bring to medium high heat (a light boil). Immediately reduce to low and let it simmer 3-4 minutes. Let it set on the stove to keep warm before serving. Right before serving, stir in the scallions.

Step 2

Filling ... Add the shrimp, chives, fish sauce, vinegar, lime juice, and red pepper flakes to a small food processor. Pulse until you get a nice rough texture. You don't want it to be "mush," but you do want a nice minced texture.

Step 3

Dumplings ...Only do a few dumplings at a time, because if you let the wonton skins or dumplings set out too long, they dry out. So 2-3 at a time works best. Now, these can be done with round or square dumpling or wonton wrappers. Fold either into a half moon, a triangle, or you can pull the sides up of a square dumpling to make a small purse or pouch. Personally, I like the triangle or half moon.

Step 4

Add a small spoon of the mixture to the center of the dumpling. Using your finger, add a little water to the edge of the dumpling so the halves will stick together. Fold in half and press down with your finger. I like to use the back of the fork, to press the two halves together. I also prefer to chill mine first before cooking. They can be cooked immediately, but when they are chilled, they tend to set up and I have better results. Just cover well with saran wrap and refrigerate 15-30 minutes. At this point they can also be frozen. To Freeze: Lay a piece of parchment paper on a baking sheet and lightly dust with corn starch (lightly), then add the dumplings and cover with saran wrap and freeze. Once frozen, you can transfer to a freezer bag or container.

Step 5

Note: When making the dumplings - make sure to press the dumpling or wonton skin around the filling so there isn't any air around the filling. Then, make sure to seal the edges well. Otherwise they can burst, or pop open in the water.

Step 6

Cook ... Add about 1 1/2-2" water to a large saute pan and bring to a light boil. Add the dumplings and simmer in that light (almost) boiling water for 7-10 minutes until they start to float. If you have over stuffed your dumpling, they will take longer to cook. Also, if they are frozen, they will take a bit longer as well.