These delicious dumplings are easy to make at home and you can tailor the fillings to your taste. Makes 48.
Tip: Wrappers take some time to make from scratch, look for them in the frozen aisle or near tofu and Asian noodles.
1 Pulse 1¾ pounds (¾ kg) raw shrimp, 1 stalk lemongrass, 3 small chilies, ½ bunch of cilantro, 1 teaspoon (5 ml) salt, 1 bunch of green onion, 1 ½ tablespoons (22 ml) ginger, 2 tablespoons (30 ml) garlic, ½ teaspoon (2.5 ml) black pepper and 3 kaffir lime leaves in a food processor until finely chopped. Set mixture aside.
Tip: after filling the dumplings, place in a plastic bag or airtight container and freeze.
2 Set out a small bowl of water. Place 6 wrappers on a clean, flat work surface. Spoon ¾ to 1 tablespoon of shrimp mixture (depending on size of wrapper) onto the centre of dumpling wrapper. Gently wet fingers and run around half the edge of the wrapper. Fold wrapper over filling to create a half-moon shape. Press to seal the middle. Pinch the edges of the wrapper between index finger and thumb at even intervals to create a ruffle effect. Repeat for additional wrappers.
Tip: To create a brown crust on the dumplings simply return to a pan over high heat and sauté with 1 teaspoon (5 ml) of vegetable oil.
3 Place dumplings in a single layer in a large skillet over high heat. Add ½ cup (125 ml) of water and cover with lid to steam dumplings. Alternatively, place dumplings in a bamboo steamer over a pot of boiling water. Dumplings are done when they turn translucent. Finish by drizzling with sesame oil and sprinkling with cilantro and chili. Serve with dipping sauce.
This original article first appeared in the Spring 2015 issue of City Style and Living Magazine.