BrokeAss Gourmet, The premier food, wine and lifestyle blog for people who want to live the high life on the cheap.

Prep Time 0:25

Cook Time 0:12

The inspiration for this recipe struck me in the noodle aisle of Duc Loi Supermarket. I got so excited when I thought of it that I accidentally knocked the raspberries out of the hands of guy standing behind me. Oops.

These simple dumplings need little more than a little soy sauce or maybe some spicy Asian chili sauce for dipping.

• ingredients
• 2 tbsp vegetable oil, plus more for frying Pantry
• 2 cloves garlic, minced Pantry
• 1 small piece ginger, minced (about 1 tsp) $0.50
• 1/2 red bell pepper, diced finely $0.50 for 1
• 1 ear fresh corn, shucked $0.50
• 1/2 lb raw medium shrimp, deveined, tails removed $3.50
• 1 small bunch (handful) basil leaves, chopped finely $1
• 2 tsp soy sauce, plus more for dipping Pantry
• 24 small square won ton wrappers $1.50 for 50

Total Cost of Ingredients 7.50

Directions

Use a sharp knife to cut the corn off of the cob. Set aside.

Heat 1 tbsp vegetable oil over medium heat in a medium frying pan. Add the garlic and ginger and cook just until fragrant, about 1 minute. Add the red bell pepper, fresh corn, shrimp, basil and soy sauce cook just until the shrimp turns pink. Remove from heat and spread mixture on a plate and let cool for 5 minutes.

To assemble the dumplings, lay one won ton wrapper on a clean, flat surface and put about 1 tablespoon of the filling in the center. Dip a clean finger or pastry brush into a small bowl of water and gently wet the edges, as with homemade ravioli. Gently pinch the corners together to form a point and seal the edges to seal in the filling. Make sure you have pressed all the air out of the dumplings. Set the assembled dumplings on a clean plate.

To cook, heat the remaining oil in the previously used frying pan over medium-high heat. Place as many dumplings as will fit without sticking to one another into the pan and cook for 2-3 minutes, allowing the dumplings to develop a brown crust on the bottom. Once crust has formed, reduce heat to medium and pour 3 tbsp water over the pan of dumplings and immediately cover with the fitted lid. Allow to steam, covered for 2 minutes.

Carefully remove the lid and allow any excess water to cook away.

Serve the dumplings hot with soy sauce for dipping.

Makes about 24 dumplings.