Spicy Shrimp Dumplings – Recipe! Image 1
Appetizers, Food

Spicy Shrimp Dumplings – Recipe!

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Happy Chinese New Year to all my friends.  This year is the year of the ox, which as I understand it, represents hard-working attitudes and reliability.  I find this a perfect symbol going forward in a year where we have so many challenges ahead, and must work together to overcome many of them.  Chinese cuisine is something I don’t consider myself an expert, but enjoy quite immensely.  I love a good dumpling, whether it be fried, steamed, vegetarian or filled with meat.  Who doesn’t?!

I love spicy food too, especially with the perfect amount of heat, yet often, dumplings tend to be on the mild side.  So I thought, why not spice them up with a little chili oil and minced serrano pepper?  I know that’s not a traditional Chinese recipe, but it’s darn tasty, and the balance of flavors comes through, especially after you add some cool and creamy chopped shrimp.

A dipping sauce is a tasty side kick to any good dumpling recipe.  I combined similar ingredients that I used in the dumpling filling with the addition of a teaspoon of agave nectar for sweetness.  This tangy soy-based sauce adds additional seasoning to the dumplings, and creates a perfect bite of pleasure.  Let’s all celebrate today, and create a batch right in our own kitchens.  Happy New Year.

Spicy Shrimp Dumplings – Recipe! Image 2


1/2 pound fresh jumbo shrimp

3 ounce water chestnuts

6 tablespoons soy sauce, divided

2 teaspoons chili oil, divided

2 teaspoons dark sesame oil, divided

1 teaspoon agave nectar

1/2 Serrano chili, minced

1 scallion, sliced

1 tablespoon fresh cilantro, chopped

1/2 lime

18 round dumpling wrappers, refrigerated section of grocery store

vegetable oil

(Makes 18 Dumplings)

Spicy Shrimp Dumplings – Recipe! Image 3

Spicy Shrimp Dumplings – Recipe! Image 4

Spicy Shrimp Dumplings – Recipe! Image 5

Spicy Shrimp Dumplings – Recipe! Image 6

To Prepare:

1.  Remove tails and devein shrimp.  Chop shrimp into 1/4 inch pieces.

2.  In a food processor, add half of shrimp, water chestnuts, 2 tablespoons soy sauce, 1 teaspoon chili oil, 1 teaspoon sesame oil, white part of scallion and serrano chili.  Pulse mixture about 12 times, until smooth.  Remove from food processor and place in a bowl.  Add chopped cilantro, juice of 1/2 lime and other half of chopped shrimp.  Stir to combine.

3.  Using your finger, lightly wet edges of dumpling wrapper and dollop a heaping teaspoon of shrimp mixture into center.  Fold in half and press edges together.  Repeat until all wrappers are filled.

4.  In a large sauté pan, add 3 tablespoons of vegetable oil and place over medium high heat.  Add half  dumplings and cook until golden brown, about 3 minutes.  Flip dumplings over and add 1/3 cup of water to pan, cover with lid.  Steam dumplings for 3 minutes.  Remove lid and continue to cook another minute.

5.  Repeat cooking process with remaining dumplings.  To make sauce, add 4 tablespoons of soy sauce, 1 teaspoon of chili oil, 1 teaspoon of sesame oil, 1 teaspoon agave nectar and green part of the scallion to a bowl.  Stir to combine.  Place all dumplings on a serving platter and serve with sauce.  Enjoy!















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