Shrimp And Spinach Dumplings With Asian Dipping Sauce Recipe Epicuriouscom

facebook share image   twitter share image   pinterest share image   E-Mail share image

PORK AND CHIVE DUMPLINGS WITH DRIED SHRIMP



Pork and Chive Dumplings with Dried Shrimp image

Provided by Anita Lo

Categories     Wine     Pork     Steam     Lunch     Lunar New Year     Shrimp     Pan-Fry     Chive     Cabbage     Sesame     Soy Sauce     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes about 40 dumplings

Number Of Ingredients 29

For dough
2 cups all-purpose flour
3/4 teaspoon salt
For filling
2 teaspoons dried shrimp
2 teaspoons Chinese rice wine, such as Shaoxing, or medium-dry Sherry
6 ounces cabbage (1/4 medium head), roughly chopped
1/2 teaspoon kosher salt
1 pound ground pork
1 bunch golden or green garlic chives, finely chopped (1/2 cup)
2 scallions (green parts only), thinly sliced on the diagonal
1 clove garlic, finely chopped
1/8 teaspoon fresh ginger, finely grated
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon sugar
1/2 teaspoon Asian sesame oil
1 large egg, beaten
1/4 teaspoon freshly ground black pepper
1 heaping tablespoon cornstarch
For frying
4 1/2 tablespoons vegetable oil
For dipping sauce
1/4 cup soy sauce
1/3 cup unseasoned rice vinegar
1 teaspoon Sriracha (Southeast Asian chile sauce)
1 scallion (green part only), thinly sliced on the diagonal
Special Equipment
2 large baking sheets; large saucepan or large nonstick skillet with tight-fitting lid; metal or bamboo steamer (if steaming dumplings)

Steps:

  • Make dough
  • In large bowl, combine flour, salt, and 1 cup boiling water. Using wooden spoon, mix until dough forms shaggy ball, then transfer to lightly floured surface and knead until smooth and shiny, 6 to 8 minutes. (Alternatively, mix and knead using electric mixer fitted with dough hook; kneading time will be shorter.) Wrap lightly in plastic wrap and let rest at room temperature 20 minutes.
  • While dough rests, make filling
  • In large bowl, combine all ingredients. Using hands, gently knead mixture in bowl until just combined. Refrigerate until ready to use.
  • Roll out wrappers
  • Line large baking sheet with paper towels and dust lightly with flour. Divide dough into 3 even pieces. On lightly floured surface, using palms of hands, roll each piece into 3/4-inch-diameter log. Using floured knife, cut each log into 1-inch-long sections.
  • Pinch 1 dough section out into circle, then roll out on floured surface using floured rolling pin to 4-inch-diameter round. Transfer round to baking sheet and repeat with remaining dough sections, stacking rounds in layers on floured paper towels.
  • Fill and pleat dumplings
  • Line second large baking sheet with paper towels and dust lightly with flour. Hold 1 wrapper in palm of hand. Using fingertip dippsed in water, gently wet around edge of wrapper. Place 1 heaping tablespoon filling in center of wrapper, then fold wrapper in half without sealing edges, cupping half-moon (open side-up) between thumb and fingers and gently tamping down filling with other hand to keep edge of wrapper free of filling.
  • Using thumb and forefinger of left hand, begin pinching edges of wrapper together while pushing 1 edge into tiny pleats with thumb of right hand. Continue pleating and pinching across entire semicircle until wrapper is sealed (unpleated side will automatically curve). Set dumpling, sealed edge up, on baking sheet and repeat with remaining wrappers and filling.
  • To steam dumplings
  • In large saucepan with tight-fitting lid, bring 1 1/2 inches water to boil. Lightly oil metal steamer (if using bamboo, line with cabbage leaves to prevent sticking) and set in pan. Arrange dumplings, sealed edges up, on steamer, cover, and steam until filling is firm and wrappers are slightly translucent.
  • To pan-fry dumplings
  • In large lidded nonstick sauté pan over moderately high heat, heat 1 1/2 tablespoons vegetable oil until hot but not smoking. Add 13 to 14 dumplings, pleated sides up and sides not touching, and immediately pour in enough cold water to come halfway up sides of dumplings (use care; oil may splatter). Cover and cook until liquid is evaporated and bottoms of dumplings are crisp and golden, about 10 minutes. (Use spatula to loosen and lift edges to check bottoms; replace lid and continue cooking if necessary, checking after 1 to 2 minutes.) Transfer dumplings, crisp sides up, to platter and keep warm. Repeat with remaining 2 batches of dumplings.
  • While dumplings are cooking, make dipping sauce
  • In medium bowl, stir together all ingredients.
  • Serve dumplings warm with dipping sauce.

SHRIMP DUMPLINGS



Shrimp Dumplings image

Categories     Ginger     Shellfish     Appetizer     Sauté     Steam     Quick & Easy     Chestnut     Soy Sauce     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free

Yield Serves 2

Number Of Ingredients 10

1/2 pound shrimp (about 8 large)
1/2 cup drained canned water chestnuts
2 scallions
1 large egg white
1 tablespoon grated peeled fresh gingerroot
3 tablespoons soy sauce
14 won ton wrappers, thawed if frozen
1/2 teaspoon sugar
2 tablespoons vegetable oil
3/4 cup boiling-hot water

Steps:

  • Peel shrimp and, if desired, devein. In a food processor purée 3 shrimp. Rinse and drain water chestnuts. Finely chop water chestnuts and remaining shrimp. Finely chop scallion greens, reserving white parts for another use. Lightly beat egg white and put 1 tablespoon in a bowl. Stir in puréed and chopped shrimp, water chestnuts, about two thirds each of scallion greens and gingerroot, and 1 tablespoon soy sauce.
  • Put 7 won ton wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water. Mound about 1 tablespoon filling in center of each wrapper. Fold each wrapper over filling to form a triangle. Press down around filling to force out excess air and seal edges well. Make additional dumplings with remaining wrappers and filling in same manner.
  • In a small bowl stir together sugar and remaining scallion greens, gingerroot, and soy sauce to make dipping sauce.
  • In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and brown dumplings on both sides, about 3 minutes total. Add boiling-hot water to skillet and cook, covered, 5 minutes. Serve dumplings with sauce.

More about "shrimp and spinach dumplings with asian dipping sauce recipe epicuriouscom"

8 DIPPING SAUCE RECIPES FOR ASIAN DUMPLINGS - THE SPRUCE EATS

From thespruceeats.com
  • Chinese Hot Chili Oil. Love the spicy hot chili oil that comes with Chinese restaurant dumplings? You can easily recreate the recipe in your own kitchen with just three ingredients.
  • Soy Ginger Sauce. Many Chinese restaurants serve pan-fried dumplings with a soy-ginger sauce, which is easy to recreate at home with only four ingredients needed.
  • Dumpling Dipping Sauce. Make your own Chinese-style sauce for homemade or store-bought dumplings and adjust the seasonings as you like to suit your preferences for spice and tanginess.
  • Classic Chinese Duck Sauce (Plum Sauce) Chinese duck sauce (also called plum sauce) is made with plums, apricots, sugar, and spices. This easy recipe makes it in the classic style, which requires some planning in advance as it needs to sit for two weeks so flavors can meld.
  • Thai Peanut Sauce. Inspired by the popular Thai peanut sauce that's served at restaurants with dumplings and satays, this homemade version includes dry-roasted peanuts, dark soy sauce, sesame oil, garlic, and other traditional Thai ingredients.


THE BEST CHINESE SHRIMP DUMPLINGS (虾饺) - COOK …
Mar 25, 2021 1. Prepare all the ingredients for the filling – Fried the Eggs. Cut the Shrimp in big-size chunks. Slice the Chives and the Eggs into small pieces. Use your hands to squeeze the water out of Tofu.
From cookcookgo.com


THE PERFECT DUMPLING SAUCE RECIPE - THE WOKS OF LIFE
Feb 22, 2019 After crafting this sauce, and happily dunking fried dumplings into it to gobble down with the rest of my family post-photo-shoot on our last blogging day, I realized that the little extra time (literally 5 minutes) it takes to make a …
From thewoksoflife.com


SHRIMP AND SPINACH FILLING FOR GYOZA - EPICURE.COM
Use to fill Gyoza - Steamed Dumplings or Potstickers. Nutritional Information Per serving: Calories 70 , Fat 2 g (Saturated 0.3 g, Trans 0 g), Cholesterol 85 mg, Sodium 135 mg, Carbohydrate 3 …
From epicure.com


SHRIMP AND SPINACH DUMPLINGS WITH ASIAN DIPPING SAUCE
Make filling: Cook spinach in 1 inch simmering water in a small saucepan, stirring, until wilted, about 5 seconds. Drain in a sieve and rinse under cold water until cool. Squeeze to remove as …
From recipe-finder.com


SAN XIAN SHUI JIAO (NORTHERN CHINESE–STYLE PORK, SHRIMP, AND …
Add 1 cup cold water, return water to boil, and boil dumplings 15 seconds longer. Repeat adding water and boiling for 15 seconds once or twice more, until dumpling dough is fully tender and …
From americastestkitchen.com


40+ FINGER FOOD IDEAS - THE FEATHERED NESTER
3 days ago Cajun Crab Dip with Shrimp; Knorr Spinach Dip; Avocado Spread; Hot Cream Cheese Corn Dip; Smoked Queso Dip with Chorizo; ... Asian Mango Dipping Sauce. For a …
From thefeatherednester.com


THE BEST DUMPLING DIPPING SAUCE (5 INGREDIENTS!) (VIDEO)
Jun 11, 2022 To me, there’s few foods that are more perfect than Dumplings – and dumplings really shine when paired with my Dumpling Dipping Sauce! You only need 5 ingredients and it …
From cjeatsrecipes.com


SHRIMP AND SPINACH DUMPLINGS WITH ASIAN DIPPING SAUCE RECIPE
Rate this Shrimp and Spinach Dumplings with Asian Dipping Sauce recipe with 1 cup baby spinach, 6 oz shrimp, shelled, deveined, and pulsed to a coarse paste in a food processor, 3 …
From recipeofhealth.com


SHRIMP AND SPINACH DUMPLINGS WITH ASIAN …
Current Pricing Plan. We recommend you check the details of Pricing Plans before changing. Click Here
From friendseat.com


SHRIMP AND SPINACH DUMPLINGS WITH ASIAN DIPPING SAUCE
Cook spinach in 1 inch simmering water in a small saucepan, stirring, until wilted, about 5 seconds.
From fooddiez.com


SHRIMP AND SPINACH DUMPLINGS WITH ASIAN DIPPING SAUCE RECIPE ...
Steps: Make filling: Cook spinach in 1 inch simmering water in a small saucepan, stirring, until wilted, about 5 seconds. Drain in a sieve and rinse under cold water until cool.
From tfrecipes.com


EASY 5-MINUTE DUMPLING SAUCE - CHRISTIE AT HOME
Sep 27, 2022 Christie is an Recipe Blogger with an expertise on Asian recipes! She makes Asian cooking approachable with step-by-step pictures, ingredient & recipe tips and a helpful cooking video. Her quick and easy recipes have been …
From christieathome.com


THE BEST ASIAN DIPPING SAUCE YOU'LL EVER TASTE
This quick Asian dipping sauce is packed with flavor and perfect for sushi or dumplings. Use it as a marinade, too. Prep time: 5 Min Inactive time: 60 Min Total time: 1 H & 5 M
From justonedonna.com


COLOURFUL SPINACH SHRIMP DUMPLING RECIPE - MY …
Jun 2, 2020 Tips. 1. After kneading the dough, use a plastic wrapper to cover the dough and allow it to rest for 30 minutes. For the best mouthfeel, use a finger to pressure the dough, if it is not soft, then it is ready for the next step.
From mychineserecipes.com


SHRIMP AND SPINACH DUMPLINGS WITH ASIAN DIPPING SAUCE | RECIPE
Shrimp and Spinach Dumplings with Asian Dipping Sauce | Recipe
From goodeats.ai


PAN-FRIED GINGER-SHRIMP DUMPLINGS WITH DIPPING SAUCE - FEAST …
Jul 1, 2019 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. …
From feastmagazine.com


SHRIMP DUMPLINGS WITH SESAME DIPPING SAUCE
May 30, 2007 Arrange the wonton wrappers on a dry work surface. Place 1 teaspoon of the filling in the center of each wrapper. Brush the edges of each wonton wrapper with water, then fold half circles (or triangles), pressing edges …
From recipegirl.com


29 TIMES WHEN THESE COPYCAT RECIPES BECAME YOUR FAMILY’S NEW …
4 days ago Start your meal right with Copycat Applebee’s Spinach-Artichoke Dip. This creamy dip combines spinach and artichokes in a cheesy, flavorful base. It’s perfect for spreading on …
From dinnerbysix.com


SHRIMP AND SPINACH DUMPLINGS WITH ASIAN DIPPING SAUCE
Feb 27, 2017 - Shrimp and Spinach Dumplings with Asian Dipping Sauce. Feb 27, 2017 - Shrimp and Spinach Dumplings with Asian Dipping Sauce. Feb 27, 2017 - Shrimp and Spinach …
From pinterest.com


50+ DELICIOUS ASIAN DINNER RECIPES FOR EVERY SEASON
Nov 12, 2024 Pour in the chicken broth and coconut milk, and bring to a simmer. Add fish sauce and brown sugar, and adjust seasoning to taste. Add the cooked shrimp or chicken to the …
From chefsbliss.com


SHRIMP AND SPINACH FILLING FOR GYOZA - EPICURE.COM
Use to fill Gyoza - Steamed Dumplings or Potstickers. Nutritional Information Per serving: Calories 70 , Fat 2 g (Saturated 0.3 g, Trans 0 g), Cholesterol 85 mg, Sodium 135 mg, Carbohydrate 3 …
From epicure.com


Related Search