Wednesday, October 1, 2008

Shrimp Dumplings - Recipes to Rival

Temperance of High on the Hog and Lori of Lori's Lipsmacking Goodness, have given us a remarkable challenge for this month's Recipes to Rival. I always thought that alot of Asian food would be beyond my capabilities and this recipe proved me so wrong. It was a pretty easy recipe and alot of fun to do.

Shrimp Dumplings

Prep Time: 20 min
Cook Time: 20 min
Makes 24 (I got more than 24)


4 large shiitake mushrooms
3 scallions
1/2 garlic clove
8 ounces shrimp, peeled and deveined
6 ounces ground turkey
2 teaspoons soy sauce
1 teaspoon dark sesame oil
3 dashes of hot red-pepper sauce
24 dumpling wrappers (see recipe below)

Dipping Sauce (optional, you can choose your own though this one is very tasty!)

2 tablespoons soy sauce
2 teaspoons rice wine vinegar
1/2 teaspoon honey
1/2 teaspoon dark sesame oil
1/2 teaspoon minced fresh ginger or 1/8 teaspoon ground ginger

1. Coat a steamer basket with a non stick cooking spray and set aside. In a small saucepan, soak the mushrooms in boiling water to cover for 15 minutes, then drain. Remove and discard the stems; cut the caps into quarters.

2. In a food processor, combine the mushroom caps, scallions, and garlic and whirl until coarsely chopped. Add the shrimp and whirl until finely chopped. Transfer to a medium bowl and stir in the turkey, soy sauce, oil, and red-pepper sauce.

3. Place 1 tablespoon of the shrimp mixture in the center of each dumpling wrapper. Dampen the edges with water, the fold up the sides around the filling, pleating the edges. Place in the steamer basket, leaving 1/2 inch of space between the dumplings for the steam to circulate. Set over boiling water, cover, and steam for 15 minutes.

4. For the dipping sauce, in a small bowl, whisk together the soy sauce, vinegar, honey, oil, and ginger. Serve the dumplings hot with the dipping sauce.

Personalize it!
For a different flavor, use ground pork in place of the ground turkey. You can also drop a pinch of chopped scallions into the dipping sauce if you like

4 cups all-purpose flour
1/2 teaspoon salt
1 1/2 to 1 3/4 cups boiling water

In a stainless steel bowl mix flour and salt. Slowly add hot water to flour in 1/4 cup increments. Mix with chopsticks until a ball is formed and the dough is not too hot to handle. On a floured surface, knead dough until it becomes a smooth, elastic ball. Place back in bowl and cover with a damp cloth. Allow to rest for at least 1 hour. Working on a floured surface with floured hands, roll out dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter. (2)

Source: Extraordinary Meals from Ordinary Ingredients, ©2007 The Reader's Digest Association, Inc.

Tip: I found that my pasta maker makes the dough alot thinner than I ever could with a roller. It's probably more work but the finished product is so much more professional looking. StumbleUpon


Darius T. Williams said...

Wowzers - okay - so this looks REALLY good! I've never attempted to make these at home. I'm way too scared - lol.


Hopie said...

I'm afraid of Asian food too -- I mean cooking it, not eating it because it's yummy. Well done for facing the challenge and pulling it off with flying colors :-)

Lori said...

Giz, they do look so professional! I did not break out my pasta roller but I think next time I will!

I love, love, love, those plates. Absolutely beautiful!

Valerie Harrison (bellini) said...

Asian food usually requires a lot of ingredients too hard to find in a smaller community. In our case we have a wonderful Asian market but to sift through the multitude of ingredients on the shelves and find just what you need when the staff speak minimal English is a hard one for me being a newbie. Looking through the ingredeints this dish requires only what I already have so I could make it!!!!!

kat said...

Oh, I am so jealous of how thin your dough is! That look so perfect. Why didn't I think to get the pasta roller out?

Ben said...

That is a good challenge. I have never made dumplings before, but I think I want to try now. Congratulations :D

Lo said...

OK, OK! I'll try dumplings at home! :) But, not on a weeknight. OK?

Angry Asian said...

looking at your pictures, i now wish i had a pasta maker thinger. your dumplings came out so professional looking! altho, it'd just be another kitchen gadget that i wouldn't use very often.

Adam said...

Did you go to a Dim Sum restaurant and steal those? They look perfect, great job :) Dumplings are something I have a strong affinity for, they are like my Lays potato chips, its hard to just stop :)

Melissa said...

Those sound *SO* GOOD. Kudos to you for making your own wraps. I finally decided I was going to try making some with the premade ones. And ground pork will be in mine. And likely scallions in the sauce.

Fabulous, Giz, as always!

Ivy said...

They look delicious and easy to make if only I had a steamer.

giz said...

Ivy - you could use a vegetable steamer or even a colander over slightly boiling water with a lid on it. Geez, they're so good, I would take them into a wet sauna and steam them that way :)

Heather B said...

great job! Looks delicious!

Julia said...

Very impressive! I agree, they look quite professional. And delicious! Sometimes, if I'm too lazy to pull out the pasta machine -- I can roll pretty thin by folding the dough in half. Be sure to dust it heavily with flour before folding... Roll it out, and then unfold.

Anonymous said...

Absolutely amazing...just love dumplings!

Patsyk said...

Those dumplings look great! The first time I made steamed dumplings, I was a bit intimidated but then found that they were simple to make.

Bunny said...

Geez these are perfect! You did an amazing job!

Proud Italian Cook said...

Wow, They look perfect! and the presentation too

Cakelaw said...

These look great, and I love you little pink serving set - so cute. I just had yum cha for lunch with work yesterday, so this has brought back some fond memories of that lunch.

That Girl said...

This is too funny. We had shrimp dumplings for lunch today - but not homemade.

alexandra's kitchen said...

those are so cute! you made the dough and everything?! impressive. i love shiitake mushrooms!

Dee said...

Wow, this looks like it came straight out of a Chinese restaurant. Good job!

Núria said...

Ah Giz! Home made pasta, Asian dish, shrimps... girl you have all ingredients here for a succesful dish!
I love this little pasta baskets, I bet it tasted great :D

Rosie said...

Giz this is stunning & Kudos to you!!

Rosie x

test it comm said...

Shiitake and shrimp dumpling sound really good. Great job pleating them!

Jessy and her dog Winnie said...

Those look so perfect! Im seriously impressed! I definitly have got to try this!

Anonymous said...

You're the second person I found who used a pasta roller, which is a BRILLIANT idea, and one that I will use in the future!

Peter M said...

These are as good as anything I've had in Chinatown...Agincourt that is!

giz said...

Peter - Is there even a Chinatown in Agincourt :)

Anonymous said...

Yet another reason for me to finally get that pasta machine I have always wanted. Your dumplings look great! I am so jealous.

jenniferhoiyin said...

love the plates!

Anonymous said...

Oh my! Your dumplings look spectacular! I missed this month's challenge---not for lack of want, but for lack of time. :/

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