- prep time30 min
- total time 46 min
- serves 50
Chuck Hughes’ shrimp dumplings are packed with flavor – perfect as a starter or even a main course.
12 medium size de-shelled and de-veined shrimp
¼ lb(s) ground pork (112 g)
2 clove garlic, minced
¼ cup cilantro, chopped (60 ml)
1 Tbsp ground coriander seeds (15 ml)
1 tsp toasted sesame oil (5 ml)
1 tsp olive oil (5 ml)
1 pinch chili flakes
Zest of 1 lime
1 tsp salt (5 ml)
1 tsp pepper, crushed (5 ml)
1 pkg round wonton wrappers*
¼ cup chive thinly sliced, to garnish (60 ml)
1. In a food processor mix shrimp, ground pork, garlic, cilantro, coriander seeds, oils, chili, lime zest, salt and pepper. Process until a smooth paste forms, about 2 minutes.
2. Take one dumpling wrapper, spoon 1 tablespoon of the shrimp mixture onto the middle of the wrapper. Brush the edges of the dumpling wrapper with water. Bring up the bottom side of the wrapper, fold over and press into a half-moon shape, encasing all of the filling. Place on baking sheet, cover loosely with plastic wrap and repeat with the rest of the dumpling wrappers. Make sure that the dumplings do not touch each other on the baking sheet.
3. Using a bamboo steamer (or a covered pot with steamer insert/basket), steam the dumplings for about 10 minutes. Keep warm.
4. Right before plating, in a skillet, heat vegetable oil on medium and fry the dumplings on both sides until brown, about 3 minutes per side. Garnish with chives and serve with the peanut and spicy orange sauces.