Making the Shrimp Filling
It’s important to chop the raw shrimp up until it creates a chunky paste. This will ensure that the filling holds together as it cooks. For a quicker alternative, pulse it in a food processor if you have one on hand. The shrimp is seasoned with soy sauce, sesame oil, salt, sugar, and white pepper. If you haven’t tried white pepper, it has a very earthy, spicy note, often used in Chinese cooking. Black pepper can be substituted. Freshly sliced chives add a delicate onion flavor; green onion is a good swap. Ginger and garlic adds a pungent taste to the seafood. Cornstarch helps to soak up the flavorful juices, and bind the filling together.
An Easy Trick for Wonton Wrappers
Most grocery stores sell square wrappers, often used for wontons. I use ones that are 3 1/2 inches wide, then grab my round cutter to cut them into circles for forming prettier dumplings. The rim of a cup also works well, or you can use kitchen shears to trim off the pointed edges. Make sure to keep the wrappers covered, as they dry out fast! If you can find round wrappers called gyoza or potsticker, use them instead.
How to Shape the Dumplings
Once you’ve prepared the wrappers, it’s time for some pleating fun! To help the dough stick together, brush some water around the edges. A 3 1/2-inch round wrapper will fit about 2 teaspoons of filling. Do not overfill or they will be hard to pleat and could burst when cooked. Fold the wrapper in half, then brush the edge with more water. Pleat the edge, making small overlapping folds, to give a pretty fan detail. I usually make about 5 to 6 pleats, pressing them firmly together. It’s okay if they’re not perfect. They’ll still be eaten fast.
How to Cook Crispy Dumplings
A large nonstick pan with a lid works best for pan-frying the dumplings. Cook them in hot vegetable oil for a few minutes, just to brown the bottoms. Add a small amount of water, then cover the pan. This will steam the dumplings, cooking the center of the shrimp filling. They’re done when no more water is left in the pan. Now just fry a second time for a minute or two, to ensure that the bottoms are browned and crisp. I cook them in two batches to not overcrowd the pan. Don’t worry, these cook up fast! Less than 10 minutes per batch.
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Remove the lid and turn up the heat to medium. Fry until bottoms are brown and crisp, about 1 to 2 minutes. Repeat with the remaining dumplings, adding the remaining 1 tablespoon of oil for browning and then 1/4 cup water for steaming. Store in an airtight container in the refrigerator for up to 3 days. Did you love the recipe? Leave us stars below!
