Shrimp or Pork Dumplings

Ok, my friend Megan has asked for this recipe a few times...so I made up a batch just so could take photos and blog it...this one's for you, Megan!



I have made lots of dumplings in my day, but this is the best recipe I have come across, the texture is awesome. In Japan, these are called Gyoza...and they are yummy! But the real star of this recipe is the dipping sauce.

1 lb of shrimp, deveined, shells removed or pork
2 tbsp. cold water
1 tbsp. soy sauce
1 tbsp. toasted sesame oil
1 tsp. ginger (about an inch piece, peeled)
1/2 tsp. kosher salt
48 wonton skins, round or square will work.

In the bowl of a food processor add all ingredients and pulse until finely diced. Not too much, you want a nice mince, not a paste. That is the filling...now you are ready to make dumplings.

Line a baking sheet with parchment or a silpat, and fill a small bowl with a little water. Set up your work station like this:


Pictured above are pork dumplings in round wrappers. Take about a teaspoon of the filling and place it in the center of the wrapper. Dip your finger in the water and wet the edge of the wonton skin, fold it over and pleat...the pleats aren't important but they give the dumplings great texture.

When you are done, you are ready to cook!

In a large non-stick pan, heat a tbsp. of vegetable oil over med-low heat. Arrange the dumplings neatly in the pan, it is ok if they touch a little. Cook them until the bottoms are browned a bit, about 8-10 minutes.

Then turn up the heat to medium and add a cup of water to the pan. Place a lid over the pan, leave it open slightly for steam to escape. Cook until all the water is gone.

Take this time to make the dipping sauce:

4 tbsp dark sesame oil
4 tsp minced ginger
1 whole sliced scallion, greens and tops
6 tbsp. soy sauce
4 tsp. rice wine vinegar
1/2 cup low sodium chicken broth
2 tsp. granulated sugar

In a small saucepan, heat the oil over low heat, add the ginger and scallions, cook just until fragrant...add the rest of the ingredients and bring to a boil. Quickly remove from heat and set aside to cool.

Back to the dumplings....after all the water has evaporated, add another tsp of oil towards the center of the pan, and crisp up the bottom of the dumplings, about 3 minutes more.

Use a rubber spatula to loosen the sides of the dumplings and take your serving plate, place it on the top of the pan, then quickly invert the pan and the plate to turn out the dumplings, browned side up. Pour the dipping sauce into a small bowl and serve!