Making dumplings at home is easier than you think. Watch Feast TV host Cat Neville make this recipe from start to finish in our Fave Visits episode.
Pan-Fried Ginger-Shrimp Dumplings with Dipping Sauce
- ¾ pound raw shrimp, finely chopped
- ½ cup cabbage, minced
- 1 tsp chile oil
- 2 Tbsp cilantro, chopped
- 2 Tbsp minced ginger
- 1 Tbsp minced garlic
- 4 scallions, minced
- 3 Tbsp soy sauce
- 48 dumpling wrappers
- Neutral oil
- 2 Tbsp soy sauce
- 2 Tbsp rice vinegar
- Chile oil
- Sesame oil
| Preparation - Ginger- Shrimp Dumplings | Stir together the chopped shrimp, cabbage, chile oil, cilantro, ginger, garlic and scallions with soy sauce and with ¼ cup water.
To fill wrappers, have a small bowl of water nearby. Place a wrapper on a dry surface and dab water around the edges. Place a rounded teaspoon of filling in the center, fold and seal. Your dumplings can take a number of shapes. After each dumpling is finished, place on a plate and cover with a damp paper towel or cloth.
In a large nonstick skillet, heat a couple of tablespoons of oil on medium-high heat. Add 12 dumplings and cook about 2 minutes, until bottoms are lightly browned and most of the oil has been absorbed. Add 1/8 cup water and cover to allow dumplings to steam. Lower heat and steam for about 3 minutes. Uncover and, if the bottoms aren’t nice and brown, continue to cook until they are and all of the water is evaporated. Repeat with the other dumplings, adding oil and water with each batch.
| Preparation - Dipping Sauce | Mix soy sauce and vinegar and add sugar, chile oil and sesame oil to taste.