Shrimp and Green Pea Dumplings
- Prep Time 1:00
- Cook Time 0:15
- 1 Comment
Dumplings are a Chinese New Year tradition, so today, the first day of the Lunar calendar and the beginning of the Year of the Dragon, seemed like an ideal time to try mixing and rolling my own dumpling dough, as opposed to buying more convenient, pre-made wrappers. A little patience and attention is required, but in the end, the thicker, chewier wrappers yielded a much more delicious, authentic-tasting potsticker.
- 1 cup all-purpose flour Pantry
- 1/2 cup cold water Pantry
- 1/2 lb raw medium shrimp, peeled, deveined, tails removed $5
- 2 cloves garlic, chopped Pantry
- 1 1” piece ginger, peeled and grated $0.50
- 1/4 cup fresh cilantro leaves, finely chopped $1 for a bunch
- 2 tsp soy sauce Pantry
- clear cooking oil, such as vegetable, canola or coconut Pantry
- 1/8 cup shelled fresh English green peas (frozen will also work, but fresh will yield tastier dumplings—Trader Joe’s sells them) $2.50 for 12 oz.
Total Cost of Ingredients: $9
In a mixing bowl, combine the flour and water. Stir well until a soft dough forms. If the dough is too try, sprinkle in more water 1 teaspoon at a time. Knead for 5 minutes on a floured surface, until the dough is very elastic, but no longer sticky (this is extra-easy to do in a food processor or stand-up mixer). Cut the dough in half and roll each half into a 6” log. Place the logs on a floured plate, sprinkle them lightly with flour and cover with a clean dish towel. Let the dough rest for at least 30 minutes (up to an hour).
While the dough rests, make the filling. Chop the shrimp into 1/4” pieces, and combine in a bowl with the garlic, cilantro and soy sauce. Heat a large frying pan (make sure it has a fitted lid) over medium heat and add 1 tbsp oil. Cook the shrimp mixture just until the shrimp is no longer raw—about 1 1/2 minutes and remove from heat and spread out onto a clean plate to cool.
Once the dough has finished resting, cut each log into about 10 pieces. Sprinkle them with flour to keep from sticking.
I find it’s best to roll the wrappers out as you assemble the dumplings. To assemble each dumpling, use a rolling pin to roll out a piece of dough on a floured surface, until it is about 3 1/2 inches in diameter (aim for a circular shape, but don’t worry if it’s a little misshapen). Brush the edges with a little water (use pastry brush or a clean finger).
Place about 2 tsp of the shrimp mixture and 2 or 3 green peas onto 1 half of the dumpling. Fold over so you have a half-moon shape and press the edges to seal. Place the completed dumpling on a floured plate and set aside. Repeat with the remaining dough, filling and peas until you have about 20 completed dumplings.
Heat 2 tbsp oil in the same pan you cooked the filling in over medium-high heat. Working in batches, if necessary (it likely will be), fry the dumplings for 1-2 minutes on each side. After they’ve browned on the second side, pour 1/8 cup water into the pan, cover the pan tightly and reduce heat to medium. Steam the dumplings like this for 1-2 minutes, until all the water has been absorbed. Remove the lid, aerate the dumplings until they are no longer soggy, and place on a serving plate. Once all the dumplings have been cooked, serve immediately with soy sauce and/or chili sauce for dipping.
Makes 20 dumplings.