These are easy to make pan fried dumplings filled with shrimp and chives. Feel free to substitute the shrimp with any other minced/ground protein you prefer.
Yields = 18 dumplings
Filling Ingredients
12 oz - raw shrimp (deveined, shells removed) - finely chopped
1 bunch Chinese chives (approximately 1-1.5 cup) - small
1/2 tsp - tapioca starch (or corn starch)
1/2 tsp - sesame oil
1/4 tsp - garlic powder
1/4 tsp - black or white pepper
1/4 tsp - salt
1 tbs - oyster sauce
*optional - 1 tsp minced ginger (I add this if I have it on hand. Otherwise ok to omit if you don't have it.
Other Ingredients
Fresh wonton wrappers (make sure wrappers have thawed if they were frozen)
Vegetable Oil for pan frying
Water to seal edges of wonton wrapper
Dipping Sauce:
Hoisin & Sriracha
In a large bowl, combine all of the filling ingredients together and let marinate for about 20-30 minutes in the fridge.
After 30 minutes:
Scoop one spoonful of filling onto 1 wonton wrapper. Dab finger in water to wet all 4 sides of the wonton wrapper. Fold one corner to the middle of the filling. Fold the opposite corner over. Repeat with the other 2 corners. Continue this process until all the filling is gone. This will yield about 18 dumplings.
Add a thin layer of vegetable oil to a large frying pan. Heat the frying pan on medium high heat until oil is hot. Add the dumplings fold side down to the pan. Once the bottom has browned, flip the dumpling over to the other side and cook until the dumpling is brown and slightly crispy.
Remove from heat and serve with a dumpling dipping sauce. I used Hoisin and Sriracha.
Enjoy!
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Filmed in March 2022
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