SHRIMP DUMPLINGS 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:

• Pulse shrimp, cabbage, scallions, garlic, ginger, sesame oil, soy sauce and pepper in a food processor until finely chopped.
• Set out wonton wrappers, a small bowl of water and a large baking sheet lined with parchment paper and sprinkled with cornstarch. Place 6 wrappers at a time on a clean work surface and spoon about 1 tablespoon filling into the center of each. Wet your finger and run it around the edge of a wrapper, fold two opposite corners toward the middle of the filling just until they overlap, then fold the other two corners over the top to form a square. Press to seal in the middle. Place on the prepared baking sheet, not letting them touch. If all the dumplings won't fit in one layer, place parchment paper between layers.
• To freeze: Freeze uncooked dumplings, uncovered, on the parchment-lined baking sheet until solid, at least 8 hours. Once frozen, transfer the dumplings to an airtight container or freezer bag and return to the freezer.
• To serve: Heat 2 teaspoons canola oil in a large nonstick skillet over medium heat. Add 12 dumplings (fresh or frozen) in a single layer, seam-side down and not touching. Add 1/2 cup warm water to the pan. Cover and cook until starting to brown on the bottom, about 8 minutes. Turn them over and cook, uncovered, until brown on the other side, about 1 minute more. Repeat with the remaining oil, water and dumplings, if desired.