Dumplings

1/2 lb. shrimp, peeled

2 Tbsp cilantro, chopped

1 large egg white

1 1/2 tsp. chile oil

1 1/2 tsp. sesame oil

2 tsp. soy sauce

1 medium carrot, grated

3/4 cup Napa cabbage, chopped fine

1/2 tsp. fresh ginger, grated

3 green onions, chopped

1 shallot, chopped fine

1/2 tsp. salt

1/8 tsp. pepper

1 package  Chinese dumpling or wanton wrappers, 3-inch round

3 Tbsp vegetable oil

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Dipping Sauce

1/4 cup soy sauce

1 Tbsp dark sesame oil

1 tsp. rice wine vinegar

1 green onion, chopped fine

First, prepare the filling.  Coarsely chop half the shrimp and set aside.  Combine the remaining shrimp, egg white, chile oil, sesame oil and soy sauce in a food processor and puree.  Transfer to a medium bowl and stir in the chopped shrimp, cilantro, carrot, cabbage, ginger, green onions, shallot, salt and pepper.  

 

Second, make the dumplings.  Place 1 tsp. of the filling toward the front of a dumpling wrapper.  We know of 2 methods for sealing the dumplings: the "draw sack" and "taco" methods.  The "draw sack" method allows the dumpling to sit upright in the pan and looks like a sack drawn shut with a string.  Moisten the edges of the wrapper with water using your finger.  Bring two edges together, forming a taco shape, and pinch the edges only in the top center to seal.  Pinch 6 small pleats (3 on either side of the sealed center point) so that looking down on the dumpling from the top looks something like a bow tie.  Seal the dumpling by pressing the pleated and unpleated edges tightly together, enclosing the filling.  Alternatively, you can use the "taco" method.  Moisten the edges of the wrapper with water and form the taco shape, just like the "draw sack" method, only go ahead and pinch the entire open edge of the "taco" closed.  While forming the dumplings, take care to keep the remaining wrappers covered with plastic wrap to keep them from drying out (they dry out fast!).  Cover the filled dumplings with plastic wrap as you go.

 

Third, prepare the Dipping Sauce.  In a small serving bowl, whisk together the ingredients.

 

Finally, cook the dumplings in 2 batches.  Heat 1 1/2 Tbsp oil in a large skillet over medium-high heat for 2 minutes.  Arrange half the dumplings tightly together in the skillet and cook, shaking the skillet occasionally, until deep golden brown (about 1 to 2 minutes).  Add 1 cup hot water, partially cover, and cook for 4 to 5 minutes.  Reduce to medium heat and cook until the bottoms of the dumplings are crisp and all the water has evaporated (about 4 to 5 more minutes).  Slide a spatula under the dumplings to loosen them from the skillet.  Serve this batch immediately, with the Dipping Sauce.  Wash the skillet and repeat for the second batch.

 

Our comments:  Tedious work, but well worth it!