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Chinese food

Shrimp and Mango Dumplings

A little sweet and a little savory, this recipe is simple to prepare but will make you feel like a dumpling master. Did we mention the dipping sauce?

Sue Chan

Servings: 25 dumplings
Prep: 30 minutes
Total: 30 minutes

Ingredients

1 pound|454 grams whole shell-on shrimp
2 garlic cloves, minced
juice of ½ lime
zest of 1 lime
1 ½ teaspoons ginger
¼ teaspoon black pepper
1 teaspoon soy sauce
1 tablespoon salt
1 teaspoon cornstarch
½ mango, small dices
1 tablespoon minced cilantro
25 dumpling skins
bowl of water

for cooking:
olive, canola, or peanut oil
½ cup of water

for garnishing:
chopped cilantro and scallions

for the apricot dipping sauce:
1/3 cup|115 grams apricot preserves
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon of black vinegar
1 teaspoon grated ginger
1 garlic clove, pressed through a garlic press

Directions

1. For the dumplings, rinse the shrimp in cold running water. Pat them dry. It's super important that there isn't a lot of liquid in the dumpling mix, otherwise, it'll cause the skin to break while cooking. Peel and devein the shrimp. (You can keep the shells and use them to make stock if you want.) Rinse again. Chop the shrimp until it's almost paste-like.

2. Mix the garlic, lime juice, lime zest, ginger, pepper, soy sauce, salt, and cornstarch together in a small bowl. Pour the liquid mixture in with the shrimp. Add the mango and cilantro.

3. To wrap the dumplings, take a store-bought dumpling skin and put a scoop of about ½ tablespoon of the shrimp filling into the center of the skin. Dip your finger into the bowl of water and then wet the one side of the skin, around the filling. Then fold the skin over and press together until all the air pockets are pushed out. Crimp the skin edge together. If you need the skin to bond together more, use more water as an adhesive.

4. To fry, heat about 2 tablespoons of oil in a non-stick pan on high heat. Make sure the oil is nice and hot before you start cooking. Place the dumplings bottom-side down. Place as many dumplings in the pan as possible without overcrowding the pan. Fry for a few minutes until the bottom is a nice even golden brown. Bring down the heat to medium. Then, pour some water in the plan and cover so the dumplings can steam.

5. Steam the dumplings for about 3-4 minutes, until the dumplings are cooked through and the water has evaporated. Uncover the dumplings and let the bottoms crisp up a bit more. Take them off the stove.

6. To make the apricot dipping sauce, combine all sauce ingredients and mix well.

7. Garnish the dumplings with cilantro and scallions. Serve with the apricot dipping sauce.

From How-To: Make Shrimp Mango Dumplings with Sue Chan