Grilled Shrimp & Ginger Dumplings

Yield: 30 each

 

1 ½ lb. Shrimp, peeled and deveined

2 lg. Eggs

1 Tbsp. Shao Xing Rice wine or dry sherry

1 tsp. Kosher Salt

2 tsp. Sugar

1/8 tsp. Ground white Pepper

1 tsp. Sesame Oil

¼ cup Tapioca starch

1 Tbsp. Minced ginger

¼ cup Diced water chestnuts, 1/8 inch

2 Tbsp. Chopped cilantro

30 wraps * Wing Hing Potsticker Wraps

1 Egg – beaten (for sealing dumplings)

1 Tbsp. Vegetable Oil

 

*Alternative: Wing Hing Dumpling or Won Ton Wraps

 

1. Combine shrimp, eggs, wine, salt, sugar, pepper, sesame oil and tapioca starch in a food processor and puree until a semi-smooth paste.

2. Transfer mixture to bowl, fold in the ginger, water chestnuts, and cilantro.

3. Steam, poach, sauté or microwave a piece of filling to confirm seasoning is correct, adjust if needed.

4. Pipe or spoon 2 tsp. of filling in center of each Wing Hing wrap, brush/wipe edges with egg wash, fold over into a triangular shape. Push to seal well, fold back points, dab with egg wash and press to seal together.

5. Boil dumplings for 2 minutes. Remove, drain well and toss in oil. Refrigerate until needed.

6. Skewer dumplings and grill to heat to order.