Steamed Shrimp Dumplings

Ahhh, Steamed Shrimp Dumplings, another favorite meal of ours.  We first tried shrimp dumplings at PF Changs, and I fell in love with them and wanted to try to duplicate the dumplings and sauce.  After a few tries, I came up with this recipe.  Charlie and I think that these dumplings are better than those at the restaurant!

It has been a long time I made these dumplings (probably over a year) and earlier this week we decided it was time to make them again. 

Steamed Shrimp Dumplings are actually part of a larger family of foods called "dim sum-" which is "a Chinese dish of small steamed or fried savory dumplings containing various fillings, served as a snack or main course."

All dim sum can be a bit time consuming to make, but we find the results well worth it.

To get started, you need thawed raw shrimp that has been roughly diced.

This is the shrimp dumpling filling ingredients - minced carrots, green onions, shrimp, fresh garlic, fresh ginger, and seasonings.

The bamboo steamer.  I do use a bamboo steamer to make these shrimp dumplings and other dim sum, but you don't have to have one - you could also use a well greased metal steaming basket.  Or, you could skip the steaming aspect and pan fry the dumplings like I do for my pot stickers. 

If you do use a bamboo steamer, make sure to place a piece of parchment steamer liners in the bottom of each basket.  I also lightly grease them with just a spray of non-stick cooking spray to ensure easy removal of the dumplings.  These steamer liners can be reused through all of the shrimp dumplings in this batch. 

Now on to the filling.  You will notice I have a round wonton wrapper - it is actually a pot sticker wrapper.  I would recommend going with square wonton wrappers.  I usually use the square wrappers for shrimp dumplings, I just happened to have round wrappers on hand.  Anyhow, place about a teaspoon of filling in the middle of your wrapper.  (credit to: Photo Assistant Charlie who took these next few shots)

Spread a little water around the perimeter of each wrapper.

The dumpling, ready to fold.

Start the fold by bringing up to opposite sides of the wrapper.

Keep bringing the dough in toward the center of the dumpling - for your end result you want the fold to look like a 't.'

Hopefully you can see that I am pressing all the corners to the middle. 

Make sure the air is squeezed out of the dumpling.  (note: please don't mind my pregnant belly trying to get in on the action here!)

And give the seams a final good squeeze. 

Tada! 

This is what your dumplings should look like. 

Time to fill the bamboo steamer!  You will actually only be cooking one layer at a time, but it is nice to have the next layer filled and ready to go.

Aren't they beautiful?

To cook the dumplings, I use a large skillet that has 1 or 2 inches of water in the bottom.  Bring that to a simmer and place one layer of the steamer basket in it - yes, directly in the pan.  Steam the dumplings for 7 or 8 minutes.  And make sure that your skillet of water doesn't boil dry - I have found that with each new batch of dumplings I add another cup or two of water to the skillet. 

Now, it is time to eat!  See how beautiful and translucent steaming makes the shrimp dumplings?

We love the dumplings served with this delicious sauce - fresh ginger, garlic, and soy sauce mixture - I've included the recipe at the bottom of this post.

Doesn't this make your mouth water? 

Steamed Shrimp Dumplings

• 1 - 12 ounce package wonton wrappers(square preferred)

filling

• 1 pound raw peeled and deveined shrimp, thawed and roughly diced
• 2 tablespoons minced fine carrots
• 2 tablespoons minced fine green onions
• 1 teaspoon minced fresh ginger
• 1 teaspoon minced fresh garlic
• 2 tablespoons sesame and garlic sauce
• 1/4 teaspoon sesame oil
• 1/4 teaspoon salt
• 1/4 teaspoon sugar

sauce

• 1/2 cup soy sauce
• 1 tablespoon seasoned roasted garlic rice vinegar
• 1 teaspoon Thai sweet chili sauce
• 1 tablespoon sugar
• 1 teaspoon minced fresh ginger
• 1 tablespoon sesame oil
• 1/2 cup water
• 1 tablespoon minced fresh cilantro
• 1 tablespoon finely chopped green onion

Combine shrimp filling ingredients.  Cover and refrigerate for an hour.  To make your dipping sauce, combine all the ingredients in a small saucepan - except the fresh cilantro and green onion.  Bring to a simmer and simmer about 5 minutes.  Let cool and refrigerate until ready to use. When ready to use, stir in cilantro and green onion, or sprinkle on top of the sauce.

When you are ready to start your dumplings, take a small spoon or small cookie scoop, and place about a teaspoon of shrimp mixture into wonton wrapper.  Moisten outside edge with water.  Fold corner to corner to form a cross or a 't' shape and seal.  The top should look like cross.  If you wish, forming the dumplings can be done a bit ahead of time.  Just place them in an airtight container in refrigerator until ready to cook and serve.  Or, just cook them right away.

Place about 2 inches of water in a large skillet.  Bring water to a boil, then lower heat to bring down to a slight boil.

Line bottom of Chinese steamer with a piece of parchment paper, then a light coat of vegetable oil or non-stick spray.  Place dumplings in steamer and cover with bamboo lid.   Place steamer in large skillet.  Steam 7 or 8 minutes, depending on how fast your water is simmering. Dumplings should be firm with internal temperature of 160 degrees. 

Serve in steamer or on plate, with dipping sauce.