Seared Shrimp Dumplings with Ginger and Black Vinegar Dipping Sauce
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Ingredients & Equipment
What we send
- 1package dumpling wrappers
- 1/3 ounceginger
- 3 clovesgarlic
- 10 ouncesshrimp
- 2 teaspoonssesame oil
- 5 packetsgluten-free soy sauce
- 2 teaspoonscornstarch
- 2 tablespoonsblack vinegar
- 1/4 teaspooncrushed red pepper
What You’ll Need
- canola oil
- kosher salt
- black pepper
- 12" large nonstick pan with lid
- 12" large high-sided pan with lid
- Crustacean Shellfish
Set aside dumpling wrappers to come to room temperature. Rinse all produce. Trim and discard scallion roots; thinly slice, keeping whites and light greens separate from dark greens. Trim and discard skin of ginger; slice half into thin matchsticks, then mince remainder. Mince garlic. Combine minced ginger and garlic; sprinkle over ⅛ teaspoon salt. Using a large knife, repeatedly scrape over mixture at a 45° angle to make a smooth paste.
Make shrimp filling
Pat shrimp dry with paper towel; chop to pea-size pieces. Heat sesame oil in a large nonstick pan over medium-high heat. When oil is shimmering, add ginger-garlic paste, shrimp, 2 packets soy sauce, ¼ teaspoon salt, and black pepper. Cook, stirring, until shrimp are opaque and just pink, 4-6 minutes total. Transfer shrimp to a large bowl; stir in cornstarch and scallion dark greens to combine. Wipe pan clean and reserve for Step 5.
Make dipping sauce
While shrimp cook, in a medium bowl, whisk together black vinegar, crushed red pepper (skip or use half for less heat), ginger matchsticks, scallion whites and light greens, and remaining soy sauce to combine. Set aside until ready to serve. Wait until shrimp filling is made before moving on to the next step.
Fold shrimp dumplings
Fill a small bowl with water. On a clean, dry surface, stack dumpling wrappers and cover with a damp paper towel. Working 1 at a time, rub water on outer edges of wrapper. Add 1 tablespoon shrimp filling to center. Using the thumbs and forefingers of both hands, push 3 sides up toward center to form a triangle shape, then pinch tightly to seal.
Sear shrimp dumplings
In a large high-sided pan, add enough water to reach ½-inch up sides of pan. Cover pan and bring to a simmer over medium-high heat. Meanwhile, return nonstick pan from shrimp to medium-high heat with 1½ tablespoons canola oil. When oil is shimmering, add dumplings in a single layer, seam-side up—work in batches and add oil in between as needed. Sear until golden on bottom, 1-2 minutes.
Steam and plate dumplings
Transfer seared dumplings (again, seam-side up) to pan with simmering water, still over medium-high heat. Cover pan; cook, working in batches, until warmed through, 2-3 minutes. Using a slotted spoon, transfer to a paper towel–lined plate to drain. Divide shrimp dumplings between serving plates. Serve with black vinegar dipping sauce and enjoy!