Asian-Inspired Shrimp and Chive Dumplings

29 Nov

This recipe came about one day when I was running late from work (yup, it’s that old).  I was so hungry and we were going to be making stir fry, but I wanted something quicker.  I wanted an appetizer!  I had to pick up some of the stir fry ingredients from the store anyway, so I picked up some wonton wrappers too.  I started tossing things into the food processor, and the result was incredibly yummy!

Shrimp and Chive Dumplings

  • 1/2 pound shrimp (obviously remove tails, shells, etc., but you can either use cooked or uncooked – since these cook thoroughly before you eat them, you should be fine either way)
  • 2-4 green onions or one bunch of chives (I know they taste different, but they’re close enough in flavor that you can use either in this recipe)
  • 1/4 tsp minced fresh ginger
  • 1 large clove garlic
  • 1 egg
  • dash salt
  • dash pepper
  • 1 package of wonton or eggroll wrappers (the difference, as far as I can tell, between commercial eggroll and wonton wrappers, is like the difference between spaghetti and linguini – a slightly different shape yields slightly different results, but the flavor is basically the same; wonton wrappers tend to be round.  This recipe makes about 36 dumplings)

Toss all ingredients in the food processor and blend until smooth.  I originally added the egg because nothing was blending up, but I think it created a nice fluffy texture.  Fill wonton wrappers.  Try to not take a cue from me – I always always overfill them.  Steam and serve.

Aren't they pretty? Vibrant green from the chive!

One of the things I discovered with this recipe was that if I carefully placed each dumpling on a covered cookie sheet and put the whole thing into the freezer, I could freeze them individually for later use.  After 12 hours, they went into a baggie and straight from the baggie to the steamer.  I ate them with just a tiny drizzle of soy sauce. 


To steamer

To plate! (sorry, I apparently don't have any steadiness in my left hand!)


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