SHRIMP DUMPLING SAUCE RECIPES

Steps:

• In a food processor, pulse the shrimp, ginger, scallions, soy sauce, and oil until a paste forms. Add the water chestnuts, cilantro, and basil (if using) and pulse briefly.
• Place 34 wonton wrappers on a work surface lined with wax or parchment paper. Place 1 heaping teaspoon of the shrimp mixture in the center of each.
• Fill a small bowl with the water. Use a pastry brush or fingertip to brush the water along the edges of a wrapper. Fold it over the filling to form a triangle, then press the edges to seal.
• Use in Shrimp Dumpling Soup.

Steps:

• Mix vinegar, soy sauce, ginger, and chile in a small bowl.
• Do Ahead: Sauce can be made 3 days ahead. Cover and chill.
• Pulse shrimp in a food processor until there aren’t any pieces bigger than ¼"; transfer to a large bowl. Stir in scallions, ginger, soy sauce, potato starch, sugar, sesame oil, salt, and pepper.
• Working with 1 wrapper at a time and keeping remaining wrappers covered with a damp paper towel so they don’t dry out, place 1 heaping tsp. filling in the center. Using your fingers, spread a little water on edge of one-half of wrapper. Fold wrapper over to make a half-moon shape and press edges together. Using your thumb and index finger, make small pleats along sealed edge, pressing pleats tightly to make sure dumpling is sealed.
• Bring a large pot of water to a boil. Working in 4 batches (do not overcrowd pot), cook dumplings until they begin to float, about 4 minutes.
• Transfer dumplings to a platter. Serve with dipping sauce alongside.