Last night I decided to mix things up and try some new recipes, and I’m very pleased to say that all of them were a rousing success. I made korean beef and shrimp dumplings. While the beef was a crowd favorite (given the fact that this crowd consisted of guys, no surprise there), the shrimp dumplings seemed to earn a place permanently in everyone’s heart. I’m particularly fond of them because they were deceptively easy, leaving everyone else impressed with the results while I exerted minimal effort in constructing them. In the spirit of sharing, it seems only fair to spill the recipe so everyone else can enjoy them too!
Shrimp (and other) Dumplings
- Wonton wrappers (available in the freezer aisle at most grocers)
- 1.5 lbs Shrimp peeled, deveined, and chopped
- 1.5 cups, shredded green cabbage
- 4-5 scallions, finely diced
- Scant handful of Mushrooms, finely chopped
- Ginger root, about half an inch, peeled (use a spoon) and finely grated
- 1 Teaspoon mirin
- 1 Teaspoon soy sauce
- 1 Teaspoon oil (sesame, olive, etc.)
- Salt and pepper to taste
- Combine all ingredients (except wonton wrappers) in a bowl and mix well
- Set out a bowl of warm water and clear a clean, dry workspace
- Cover a cookie sheet with parchment paper or aluminum foil, and a dusting of cornstarch or flour
- Lay out your wonton wrapper on the workspace and fill with about a quarter sized dollop of filling
- Wet the edges of the wonton wrapper with water, fold over, and press to seal. Set on cookie sheet. Repeat until you have desired amount of wontons.
- Heat up a frying pan with just enough vegetable oil to cover the bottom.
- Once the oil in the pan is very hot, place wontons (not touching) in a single layer in the pan and fry until bottom is browned. Flip them and once both sides are brown, removed and set on paper towel lined dish and serve immediately. They’re delicious on their own, with soy sauce or with any asian dipping sauce
There would have been more pictures, except there was a lot of eating at the time, which left little patience/opportunity for a full photo shoot. Sorry!
However, alternative wonton fillings could include:
- Crab, cream cheese, garlic, soy sauce
- All vegetables, add sweet peppers, for example
- Ground pork, scallions, egg, shrimp, soy sauce, salt and pepper
Instead of frying, you can also bake the filled wontons in the oven at 425 degrees (spray pan with non-stick spray) until lightly browned. Also, you can always make soup with them too: bring broth of your choice to boil over medium heat and add wontons, cook for about 5 minutes and then add other soup ingredients (shrimp, bok choy, you call) and simmer.
In case you can’t already tell, wontons are pretty easy to work with and the results are delicious. I’ve heard you can fill them with sweet fillings too, so stay tuned to see if that experiment ever pans out. In the meantime, happy wontoning and happy Friday!