ginger soy shrimp dumplings with spicy chili garlic sauce
How cute. How tasty. Most of all, how easy.
I am a slave to Trader Joes’ frozen vegetable or shrimp gyoza. Often when I enjoy a weekend cocktail, like this Stumbling Shamrock Cocktail or a Creamy Coconut Espresso Chai White Russian, flashy cooking is my very last priority. The first is to ensure I don’t slam into a bookshelf and break anything by accident (been there, done that). So, I often head to the freezer and find a quick meal so J and I don’t starve.
The coolest thing about these Ginger Soy Shrimp Dumplings is how simple they really are. Filling the wonton wrappers takes some time, but I found it meditative: fill, brush with water, fold, laugh because I’m bad at folding, set aside, repeat. Get the whole family involved to slash the prep time significantly. And the Spicy Chili Garlic Sauce is beyond bueno. The whole batch of both components will disappear in a flash.
Start out with some aromatics – sesame oil, garlic, ginger, and shallot – and within them, saute shiitake mushrooms until juicy and golden. Add your cabbage and baby salad shrimp, a good hit of soy sauce, and muss everything up with some cooking tongs until the flavors thoroughly coat each component.
Wonton wrappers, as I said, aren’t hard to work with, they don’t insult you or make fun of you for a mess up or two. Trust me, you’re going to have some weird looking dumplings the first one or two you fill. Set about a tablespoon of the mushroom-cabbage melange in the center. Wet the perimeter of the wrapper, then fold the edges towards the center. Bundle up the wrapper to seal, giving it a firm pinch. A bit of an opening is okay, and you can always go back as the water dries up and press again to ensure the dumpling doesn’t pop when cooked.
I chose a brown and steam method to cook the dumplings. Oil a skillet and set the dumplings flat-side down to cook, undisturbed, for a few minutes. CAREFULLY – please don’t burn yourself on my behalf – pour in a couple tablespoons of water and quickly throw a lid over the dumplings. The steam softens the wrappers and gives them a pleasantly chewy texture without the stuck-in-your-teeth sensation of raw dough.
As for the sauce, a quick whisk of some sesame oil, Sriracha, soy sauce, brown sugar, and rice vinegar yields an utterly easy yet addictive accompaniment to your finger food soiree. All of this is equivalent or better than takeout, much healthier, and let’s face it, more fun since congratulations, man, you made these all by yourself!
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you’ve made!
Ingredients
- 1 tbsp toasted sesame oil
- 2 cloves garlic, minced
- 2 tbsp ginger, minced
- 1 shallot, minced
- 4 cups shiitake mushrooms, thinly sliced
- 1 can baby shrimp, drained
- 2 cups finely shredded cabbage slaw
- 3 tbsp soy sauce
- 26-30 wonton wrappers
- olive oil or avocado oil, for frying
spicy chili garlic sauce
- 1/4 cup soy sauce
- 1 tbsp toasted sesame oil
- 1-2 tbsp Sriracha, to your taste
- 2 tbsp brown sugar
- 2 tbsp rice vinegar
- 3 tbsp water
Instructions
- Heat sesame oil on a large wok or skillet over medium. Saute garlic, ginger, and shallot for 2-3 minutes until fragrant. Stir in mushrooms and cook, turning occasionally, for 8-10 minutes until soft and juicy. Combine cabbage and baby shrimp with the rest of the filling. Toss everything with soy sauce.
- Place a wonton wrapper on a clean, dry surface. Add about 1 tbsp filling to the center. Dampen the edges (circles don't have edges, I know, but I can't think of another term), then fold over the filling like you would if typing a paper bag. Pinch firmly to seal. Repeat until all filling is used. You may get up to 30 dumplings depending on the size of the wrappers.
- In a clean skillet, heat a couple tablespoons of avocado or olive oil over medium-high. Place dumplings flat-side down and brown uncovered for 3-4 minutes. Carefully add 1/4 cup of water, cover, and steam for 5 minutes. Remove to a serving plate. You may need to do multiple batches of dumplings to prevent overlap and get a nice, crispy bottom.
- For the sauce, simple whisk together all listed ingredients until combined. Serve dumplings with dipping sauce on the side.
