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Chinese Dumplings Recipe

5 C. finely minced Chinese Napa Cabbage
1 t. salt
3/4 lb. minced Raw Shrimp
1 C. minced Scallions
1 T. minced Garlic
1 T. minced, peeled Fresh Ginger
2 T. Soy Sauce
2 T. Dark Sesame Oil
1 T. Cornstarch
50 Dumpling Wrappers

Dipping Sauce:
1/2 C. Soy Sauce
2 T. Chinese Black Vinegar (available in Asian markets)
1 t. Sesame Oil
1 t. Hot Chili Oil (or to taste)
1/2 t. shredded Gingerroot

Toss the minced cabbage with salt and let it set for about 30 minutes. In batches, place a handful of the cabbage in a tea towel and squeeze the moisture out over the sink. Put the dry cabbage into a bowl and add shrimp, scallions, garlic, gingerroot, soy sauce, sesame oil and cornstarch. Mix well. If the mixture seems too loose, add a bit more cornstarch.

Put a heaping teaspoon of filling in the center of each dumpling skin. Paint a little water along the edge of the wrapper with your fingertip and then fold the dumpling skin in a half moon shape, pleating one side prettily, if you have the patience. Place the sealed dumplings on a baking sheet dusted with cornstarch; cover with plastic wrap and refrigerate or freeze until time to serve.

To cook, bring a large pot of water to a boil. Drop in the dumplings about 15 at a time and cook for 5-8 minutes.

Mix all dipping sauce ingredients.

Serve immediately with dipping sauce.

Recipe From Razzle Dazzle Recipes 

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