Shrimp and Scallion Dumplings
Credit to this Bon Appetit recipe (for the filling and dipping sauce) and this NY Times Cooking recipe (for the dough).
Dipping Sauce
- ¼ cup black vinegar
- 2 Tbsp. low-sodium soy sauce
- 1 1" piece ginger, peeled, cut into matchsticks
- 1 red chile, seeds removed, finely chopped, or 1 tsp. chili oil
Dough
- 2 cups all-purpose flour
- ⅛ teaspoon kosher salt
- ¾ cup lukewarm water
- 1 egg white
Filling
- ½ lb. large shell-on shrimp, peeled, deveined, coarsely chopped
- ¼ cup thinly sliced scallion greens (from about 4 scallions)
- 1 2" piece ginger, peeled, finely grated
- 2 Tbsp. low-sodium soy sauce
- 1 tsp. potato starch
- 1 tsp. sugar
- 1 tsp. toasted sesame oil
- ½ tsp. kosher salt
- Pinch of ground white pepper
- 2 Tbsp canola oil
Dipping Sauce
Mix vinegar, soy sauce, ginger, and chile in a small bowl.
Do Ahead: Sauce can be made 3 days ahead. Cover and chill.
Dough
To begin the dough, put the flour and salt in a large bowl. Use your fingers to stir in the water and egg white, until the dough comes together as a shaggy ball. Move the dough to a flour-dusted work surface, and knead it, dusting with more flour to keep it from sticking, until it is smooth to the touch, with no cracks or pockets of flour. Cover the dough, and let it rest at room temperature for 20 to 30 minutes.
Knead the dough about 10 times, or until it forms a firm ball as smooth as satin. Use a dough scraper or a flour-dusted knife to cut it into 4 equal pieces. Roll each piece into a log, and cut it into 6 equal pieces (for a total of 24 small pieces). Flatten the pieces with your hands, and roll each one into a 3-to-4-inch round wrapper. As you work, cover the dough with a lightly moistened towel to keep it from drying out.
Filling
Pulse shrimp in a food processor until there aren’t any pieces bigger than ¼"; transfer to a large bowl. Stir in scallions, ginger, soy sauce, potato starch, sugar, sesame oil, salt, and pepper.
Working with 1 wrapper at a time and keeping remaining wrappers covered with a damp paper towel so they don’t dry out, place 1 heaping tsp. filling in the center. Using your fingers, spread a little water on edge of one-half of wrapper. Fold wrapper over to make a half-moon shape and press edges together. Using your thumb and index finger, make small pleats along sealed edge, pressing pleats tightly to make sure dumpling is sealed.
Bring a large pot of water to a boil. Working in 4 batches (do not overcrowd pot), cook dumplings until they begin to float, about 4 minutes.
While dumplings poach, add canola oil to a large sauce pan over medium-high heat. As dumplings finish poaching, drain them briefly on a paper towel-lined plate, then transfer to pan. Cook each dumpling in oil for 2-3 minutes until one side is brown and crispy. Transfer back to paper towel-lined plate to briefly drain and cool, then arrange on a platter and serve alongside dipping sauce .
