Corn and Shrimp Dumplings
- Prep Time 0:25
- Cook Time 0:12
- Estimated Cost $7.50
- 20 Comments
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.
- 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
- 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.
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What They're Saying
Thomas Spoerl, on Jul 27, 09:20 PM, wrote:
Loved the recipe! Look foward for more in the future! Keep an eye on my lovely daughter and new roomate-Kristina!::)))
Jen, on Aug 13, 03:41 PM, wrote:
My family LOVED this recipe! OMG….awesome!!