SHANGHAI STYLE DUMPLING WRAPPERS RECIPES

SHANGHAI DUMPLINGS RECIPE - FOOD.COM

Shanghai Dumplings Recipe - Food.com image

This recipe has never seen Shanghai but the wrappers have! This is a steamed dumpling with healthy, spicy ingredients. It is quite spicy so if you don't like anything too hot cut back on the Jalapeno & Chilie flakes. I like to serve these dumplings with Asian sweet chili sauce or with a simple soy dipping sauce. One very easy dipping sauce is 2 tbsp Soy sauce, 1 tbsp rice vinegar and 1 tsp grated fresh ginger. You do not cook this sauce just let it sit for an hour or so before serving. The wrappers are available in many super markets and for sure available in Asian markets They come in a 1 pound package in two separate sections and You only need 1 section for this recipe. Freeze the other half. Your dumplings can also be frozen and steamed directly from the feezer -they just take a couple of minutes longer. For quick preparation use your mini chopper.The wrappers are apprx a 4" circle The main difference between Shanghai Dumpling wrappers and Wonton wrapper is the flour. Dumpling wrappers are made from Rice flour Wonton wrappers ordinary flour. The dumpling wrapper becomes almost transparent when steamed. For additional zesty flavor add 1 tbsp fresh grated ginger to the filling

Total Time 1 hours

Prep Time 45 minutes

Cook Time 15 minutes

Yield 36 dumplings, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb dumpling wrappers, shanghai style (36 wrappers)
2 chicken thighs, skinless, Boneless, minced
5 roasted garlic cloves, minced
8 button mushrooms, minced
3 tablespoons sweet onions, minced
1 jalapeno pepper, seeded, membrane removed, minced
2 green onions, green & white, minced
1/2 teaspoon chili flakes
1 teaspoon smoked paprika, hot
4 tablespoons dry sherry
5 tablespoons teriyaki sauce

Steps:

In a lightly sprayed skillet mix all the ingredients except the wrappers,.
Mix well.
Over medium heat cook until hot through (apprx) 10 minutes.
Cool.
Place a slightly heaped tsp of the mixture in the center of each wrapper.
With a Q tip moisten the edge of the wrapper all around with water.
Bring the center of the circle together over the mixture and pull in the edges so you form a small purse. Make sure you have sealed them well.
Spray your steamer with Pam or other oil as the dumplings may, otherwise tend to stick.
Steam for apprx 12-15 minutes until the wrapper has an almost translucent appearance and the filling is hot.
Serve with either a simple soy sauce or the spicy Asian sweet chili sauce.

Nutrition Facts : Calories 243.2, FatContent 5.5, SaturatedFatContent 1.5, CholesterolContent 29.7, SodiumContent 823.8, CarbohydrateContent 28.1, FiberContent 1.4, SugarContent 3.3, ProteinContent 10.9

DUMPLING WRAPPERS RECIPE | EPICURIOUS

Dumpling Wrappers Recipe | Epicurious image

You can buy premade Chinese dumpling wrappers from any Asian grocery store, and in most cases they work as well and taste as good as homemade wrappers. However, Shanghai Soup Dumplings should be made with homemade wrappers or they will not hold their soup when steaming. If you are making wrappers for Shanghai Soup Dumplings, try to keep the center of the wrappers thicker than the edges when rolling the dough disks.

Provided by Mary Kate Tate

Yield Makes 52 wrappers

Number Of Ingredients 3

Ingredients

3 cups all-purpose flour
1 cup boiling water
3 tablespoons cold water

Steps:

To make the dough in an electric mixer, place the flour in the work bowl of the mixer and slowly mix in the boiling water with a dough hook and then add the cold water to form a dough. Transfer the dough to a lightly floured work surface and knead for an additional 5 minutes by hand, or until it is soft and smooth. Divide the dough in half and then roll into 2 cylinders (about 1 inch in diameter). Cover the cylinders with plastic wrap and let rest for 30 minutes. Alternatively, to make the dough by hand, place the flour in a large bowl and slowly stir in the boiling water. Then add the cold water and mix until well combined. Turn out the dough onto a lightly floured work surface and knead for 10 minutes, or until the dough is soft and smooth. Divide the dough in half and then roll into 2 cylinders (about 1 inch in diameter). Cover the cylinders with plastic wrap and let rest for 30 minutes.
Use a sharp knife to cut each of the cylinders into 26 rounds, and cover the rounds with plastic wrap when not working with them so that they don't dry out. Roll each round into a ball. Then on a lightly floured work surface, flatten each ball into a 3-inch-wide disk, first with the palm of your hand and then using a mini rolling pin and working in a circular motion. The wrappers will keep in the refrigerator wrapped in plastic wrap for up to 2 days.

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1. Combine all ingredients except wrappers in food processor and pulse to blend OR mix vigorously by hand in a medium bowl until mixture begins to bind.
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