ginger soy shrimp dumplings with spicy chili garlic sauce_____________________________Just like your neighborhood Chinese or Thai takeout favorite except from your own kitchen!
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.