Rory’s Shrimp & Jalapeno Dumplings

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Rory's Shrimp & Jalapeno Dumpling_-4680901256104687704
Ingredients:
1 pound shrimp, peeled, cleaned and roughly chopped
2 jalapeños, chopped fine or grated
1 teaspoon kosher salt
½ teaspoon coarsely ground black pepper
1 tablespoon grated ginger
1/3 cup chopped scallions
1 teaspoon toasted sesame oil
1 chile, finely chopped
40 round dumpling wrappers, 3 1/2-inch diameter

Spicy Asian Sauce
Sriracha to taste
½ cup rice vinegar
1 teaspoon spicy sesame oil
2 scallions, thinly slivered

Directions:
1.  Put chopped scallops and shrimp in a bowl. Add salt, pepper, ginger, scallions, sesame oil and chile. (Mixture may be prepared up to 1 day ahead.) You should have about 2 1/2 cups filling.
2.  Working in batches, line up dumpling wrappers on your work surface.
3.  Place 2 teaspoons filling in the center of each wrapper.
4.  Lightly moisten the edge of each wrapper with water and pinch together to surround filling and form a half-moon. Pleat edges to secure the seal.
5.  Bring a large low pot of well-salted water to boil over high heat.
6.  In a medium bowl, whisk together Sriracha, rice vinegar, spicy sesame oil and slivered scallions
7.  Add 10 dumplings at a time to the pot. When they bob to the surface, simmer 4 minutes, then remove with a slotted spoon.
8.  Serve each person 3 or 4 dumplings in a small bowl. Drizzle dipping sauce and garnish sliced scallion.

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