Friday

[cooking] Shrimp Dumplings

I've had dumplings on my to-do list since the Chinese new year last Friday. I picked up some wraps at H-mart and decided to make them for dinner *gasp* mid-week. 

For the filling, I thawed some frozen shrimp and put it into the food processor with scallions, ginger, garlic, soy sauce, sesame oil and a dab of hot Chinese chili sauce.

Shrimp dumplings


A few pulses later:

Shrimp dumplings

So, the filling only took a few seconds. Then I wrapped the dumplings while watching Olympic hockey:

Shrimp dumplings

My wrapping game is literally one trick- those pleats. Some day I'll try other techniques and styles but the pleats look traditional and it works with steaming them upright or pan frying them flat. And I can do it fast.

Steam in the double-level bamboo steamer for 10 min and voila:

Shrimp dumplings>

Served with all the little Korean banchan:

Shrimp dumplings

All in all, probably only 30 minutes from start to finish. The greatest time saver was that it was a relatively small amount of filling and made about 20 dumplings. Generally when I make eggrolls or dumplings, I have a gigantic bowl of filling that will make 4,000 dumplings. Good for a party but labor intensive for a weeknight meal for two. 

Added bonus: this totally fulfilled my craving for pasta. 

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