Empty My Fridge
The Best Crispy Shrimp Dumplings You'll Ever Make at Home
Ingredients
- Shrimp · skinless2 ¾ cups
- Carrot · shredded⅔ cups
- Scallion · finely chopped½ cups
- Spinach1 ⅓ cups
- Egg1
- Salt1 tsp
- Black pepper½ tsp
- Sugar1 ½ tsp
- Garlic4
- Ginger1 tbsp
- Sesame oil2 tsp
- Potato starch½ tbsp
- Shaoxing wine2 tsp
- Wonton wrapper1 packet
- Chili oil2 tbsp
- Soy sauce3 tbsp
- Mirin2 tsp
- Rice wine vinegar1 tsp
- Sesame seed · roasted
Instructions
- Stir the chili oil, soy sauce, mirin, rice vinegar and sugar together in a small bowl and set aside for the sauce.
- In a large bowl, combine the chopped shrimp, carrot, green onions, spinach, garlic, ginger, salt, black pepper and sugar until mixed.
- Add the egg, sesame oil and Chinese cooking wine and mix until combined.
- Stir in the potato starch and mix one last time.
- Portion the filling with a spoon or cookie scoop into small balls and place them on a tray lined with baking paper.
- Heat oil in a skillet over medium heat. Place the dumplings in the pan meat side up and fry for 1 to 2 minutes.
- Add a small splash of water, cover immediately and steam for 4 to 5 minutes.
- When the water has evaporated, uncover, flip the dumplings meat side down onto the pan and cook for 1 more minute until the shrimp is cooked through.
- Remove the dumplings, spoon the sauce over them and finish with chopped green onions and sesame seeds.
Summarized from Cafe Delites's video. Watch it for the details.
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GarlicEggGingerScallionCarrotShrimpSpinachWonton wrapper
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