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