Shrimp Veggie Dumplings
Ingredients:
For the Dumpling Filling:
200g (7 oz) shrimp, peeled, deveined, and finely chopped
1/2 cup cabbage, finely chopped
1/4 cup carrots, finely shredded
1/4 cup shiitake mushrooms or button mushrooms, finely chopped
2-3 green onions, chopped
1 small garlic clove, minced
1 teaspoon fresh ginger, grated
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon rice vinegar
1 teaspoon cornstarch (optional, for binding)
Salt and pepper, to taste
For the Dumpling Dough:
2 cups all-purpose flour
3/4 cup boiling water
Pinch of salt
For Cooking:
1-2 tablespoons oil (for pan-frying)
Water (for steaming)
Instructions:
Step 1: Prepare the Dumpling Dough
Make the Dough:
In a large bowl, add 2 cups of flour and a pinch of salt.
Gradually pour in the boiling water while stirring with chopsticks or a fork.
Once the mixture comes together, knead the dough by hand on a clean surface for about 5-7 minutes, until smooth.
Cover the dough with a damp towel and let it rest for about 30 minutes.
Step 2: Make the Dumpling Filling
- Prepare the Filling:
In a bowl, combine the chopped shrimp, cabbage, shredded carrots, mushrooms, green onions, garlic, and ginger.
Add soy sauce, sesame oil, rice vinegar, cornstarch (if using), and season with salt and pepper.
Mix everything together until well combined. The filling should be moist and flavorful.
Step 3: Form the Dumplings
Roll the Dough:
After the dough has rested, divide it into small pieces (about 20-25 pieces).
Roll each piece into a ball, then flatten into a thin round disc (about 3 inches wide) using a rolling pin.
Fill the Dumplings:
Place about 1-2 teaspoons of the shrimp veggie filling in the center of each dough disc.
Carefully fold the dough over the filling and pinch the edges to seal. You can pleat the edges for a more traditional look or simply press the edges together.
Step 4: Cook the Dumplings
Pan-Fry and Steam:
Heat 1-2 tablespoons of vegetable oil in a large non-stick skillet over medium heat.
Arrange the dumplings in the skillet, making sure they are not touching. Fry them for about 2-3 minutes until the bottom is golden brown.
Once the bottoms are browned, pour in about 1/4 cup of water (be careful, as it will sizzle) and cover the skillet with a lid. Let the dumplings steam for 5-7 minutes, or until the filling is cooked through and the dough is soft.
Once the water has evaporated and the dumplings are cooked, remove them from the skillet.
Step 5: Serve
Serve your shrimp veggie dumplings with a dipping sauce made from soy sauce, rice vinegar, and a little sesame oil, if desired.
TIPS
Fresh Shrimp is Key:
Use fresh, high-quality shrimp for the best flavor and texture. Frozen shrimp can work, but make sure they are thoroughly thawed and patted dry to prevent excess moisture in the filling.
2. Chop Ingredients Finely:
Make sure to finely chop the shrimp and vegetables (cabbage, mushrooms, and carrots). This helps the dumplings hold together better and gives them a nice, smooth filling. Too-large chunks might result in a messy filling when folding.
3. Balance Moisture:
Don’t overfill the dumplings, as too much filling can make them difficult to seal and cook properly. If your filling seems too wet, add a little cornstarch to bind it together.
Squeeze out excess water from veggies like cabbage or mushrooms to avoid excess moisture in the filling, which can make the dumplings soggy.
4. Seal Dumplings Well:
To prevent the dumplings from opening during cooking, seal the edges tightly. You can pleat the edges or just pinch them closed firmly. A wet fingertip can help moisten the edges and seal them better.
5. Rest the Dough:
Let the dough rest for at least 30 minutes after kneading. This allows the gluten to relax and makes the dough easier to work with and roll out.
6. Use a Non-Stick Skillet:
When pan-frying, use a non-stick skillet or a well-seasoned cast iron pan to prevent sticking. It ensures the dumplings crisp up beautifully without sticking to the pan.
7. Steam with Care:
When steaming the dumplings in the pan, make sure the water doesn’t touch the dumplings directly. The idea is to steam them using the moisture in the pan, so the dumplings stay moist but don’t get soggy.
8. Serve with the Right Dipping Sauce:
For a great dipping sauce, mix soy sauce, rice vinegar, and sesame oil. You can also add chili oil or fresh chopped garlic for an extra kick. If you want a sweeter dipping sauce, add a dash of honey or sugar.
9. Make in Batches:
If you’re making a large batch, consider freezing some dumplings for later. Lay them flat on a baking sheet and freeze them before transferring them to a bag. You can cook frozen dumplings without thawing, but increase the steaming time by a couple of minutes.
10. Use a Bamboo Steamer (Optional):
If you prefer steaming over pan-frying, a bamboo steamer works wonderfully. Line it with parchment paper or cabbage leaves to prevent sticking, and steam the dumplings for 7-8 minutes until they’re fully cooked.
These tips will help you create perfect, flavorful shrimp veggie dumplings every time! Enjoy the process, and happy cooking!
Enjoy your delicious homemade shrimp veggie dumplings!