Shrimp Scampi Dumplings
These shrimp scampi dumplings are what dreams are made out of. The perfect union of Japanese and Italian cuisine, ready for you to devour. Seriously your family will leave no leftovers of these, even though this recipe makes about 50 dumplings.
Shrimp Scampi Dumplings
Ingredients
1⁄2 lb raw shrimp, peeled, deveined and chopped
2 tablespoons white wine
1 tablespoon cornstarch
1 tablespoon chopped garlic
1 tablespoon olive oil, plus more for pan
2 tablespoons lemon juice
2 teaspoons italian seasoning
1⁄4 cup loosely packed parsley, chopped
1 tsb parmesan cheese
1⁄2 tablespoon butter (at room temp)
salt & pepper, to taste
20 dumpling wrappers
Prepare
1. Using peeled and deveined raw shrimp, roughly chop 1/2 of the shrimp, leaving some larger pieces. Then finely chop the remaining shrimp until it is minced. Add all the shrimp, both rough and fine chop, to a medium-sized mixing bowl.
2. To your mixing bowl with the shrimp, add the white wine and cornstarch, mix gently, with a folding motion, until combined and the cornstarch has dissolved.
3. Now, to the same bowl, add the garlic, olive oil, lemon juice, Italian seasoning, chopped parsley, parmesan cheese, butter, salt and pepper. Mix well, with a gentle folding motion.
4. Fill and fold one dumpling at a time. To start, place a small bowl of cold water within reach. Then place one wrapper on the palm of your hand, fill with 1 tbsp of the shrimp filling. Be sure not to overfill.
5. Using your free hand, dip your finger in cold water, and run along the edge of the wrapper (this helps the dumpling wrapper seal itself shut).
6. Fold the wrapper in half, and pinch and fold around the edge sealing in the filling. (Watching the recipe video will provide helpful cues for the best folding techniques, link available at the top of the Directions).
7. In an oven-safe skillet, drizzle 1-2 tablespoons olive oil and tightly pack in your dumplings. Heat over medium heat for 5-7 minutes until the bottoms are golden brown. Feel free to pull out one dumpling to see if it has browned on the bottom before moving onto the next step (but generally don’t move the dumplings around or the bottoms will not brown evenly).
8. Once the dumpling bottoms are golden brown, add boiling water to cover the bottom 1/3 of the dumplings. Cover with a lid and let steam for 5-10 minutes or until the shrimp is cooked through. Timing may vary depending on how finely you chopped your shrimp.
- 1⁄2 lb raw shrimp, peeled, deveined and chopped
- 2 tablespoons white wine
- 1 tablespoon cornstarch
- 1 tablespoon chopped garlic
- 1 tablespoon olive oil, plus more for pan
- 2 tablespoons lemon juice
- 2 teaspoons italian seasoning
- 1⁄4 cup loosely packed parsley, chopped
- 1 tsb parmesan cheese
- 1⁄2 tablespoon butter (at room temp)
- salt & pepper, to taste
- 20 dumpling wrappers
- Using peeled and deveined raw shrimp, roughly chop 1/2 of the shrimp, leaving some larger pieces. Then finely chop the remaining shrimp until it is minced. Add all the shrimp, both rough and fine chop, to a medium-sized mixing bowl.
- To your mixing bowl with the shrimp, add the white wine and cornstarch, mix gently, with a folding motion, until combined and the cornstarch has dissolved.
- Now, to the same bowl, add the garlic, olive oil, lemon juice, Italian seasoning, chopped parsley, parmesan cheese, butter, salt and pepper. Mix well, with a gentle folding motion.
- Fill and fold one dumpling at a time. To start, place a small bowl of cold water within reach. Then place one wrapper on the palm of your hand, fill with 1 tbsp of the shrimp filling. Be sure not to overfill.
- Using your free hand, dip your finger in cold water, and run along the edge of the wrapper (this helps the dumpling wrapper seal itself shut).
- Fold the wrapper in half, and pinch and fold around the edge sealing in the filling. (Watching the recipe video will provide helpful cues for the best folding techniques, link available at the top of the Directions).
- In an oven-safe skillet, drizzle 1-2 tablespoons olive oil and tightly pack in your dumplings. Heat over medium heat for 5-7 minutes until the bottoms are golden brown. Feel free to pull out one dumpling to see if it has browned on the bottom before moving onto the next step (but generally don’t move the dumplings around or the bottoms will not brown evenly).
- Once the dumpling bottoms are golden brown, add boiling water to cover the bottom 1/3 of the dumplings. Cover with a lid and let steam for 5-10 minutes or until the shrimp is cooked through. Timing may vary depending on how finely you chopped your shrimp.
