This recipe will make about 30 dumplings. Set up foil- or parchment-lined baking sheets to arrange the completed dumplings before cooking. Leftover dumplings are a great addition to soup or on top of Asian noodles.
30 dumplings
- In a mixing bowl, combine the shrimp, chives, ginger, garlic, mirin, soy sauce, and sesame oil.
- Prepare your work station. Set a large plate or butcher block for preparing the dumplings and a small cup of water. Place 1 tablespoon of filling into each wrapper and wet half of the outer rim of the wrapper. Fold like a taco, gently pushing the filling into the belly of the taco with your forefinger.
- To pleat, hold the dumpling in the left hand, using the right hand to fold the flap closest to you toward the middle, and repeat. To create a sealed pleat, gently press the filling into the belly of the dumpling as you move to the right. The dumpling will form a crescent shape. Set completed dumplings on a foil-lined baking sheet.
- Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add as many dumplings, pleated side up, as possible into the pan without overcrowding or touching each other. Cook until the bottoms are browned, about 2 minutes.
- Add the water carefully as it will steam and cover. Cook until the water has evaporated, about 2 minutes more. Remove the lid and cook until the wrappers are translucent and the filling cooked, about 2 minutes more. Serve with the dipping sauce.
- Meanwhile, prepare the dipping sauce by combining the ingredients.
- Bring a large pot of water to a boil. When ready, carefully lower the dumplings into the water one at a time. Cook in batches. Similar to ravioli, you will know the dumplings are done when they float to the top and are translucent. Drain and serve with dipping sauce.
Recipe by Yasmin Fahr
Yasmin Fahr
Yasmin Fahr is a food writer and author of the cookbook, Keeping it Simple. She has a penchant for cheesy phrases, lemons, fresh herbs, feta and cumin (as you’ll soon see). She attended Cornell University and then completed a Master’s degree in Food Studies from New York University. Her writing and recipes have appeared online and in print publications such as The Kitchn, Washington Post, Epicurious, TASTE, Bon Appetit, Serious Eats, Food & Wine, Olive, and The Telegraph and others. She currently lives in NYC with previous stints in London and Los Angeles. Please say hi to her online at @yasminfahr!