SHRIMP AND CRAWFISH DUMPLINGS

Prep Time: 2 Hours
Yields: 12 Servings

Comment:
Dumplings are commonly found on the Chinese table during holidays, especially Chinese New Year. They come in a variety of shapes and have many different fillings including vegetables, pork, shrimp and even fruit. Try these dumplings, inspired by Louisiana shrimp and crawfish.

Ingredients for Dipping Sauce:
1 cup soy sauce
2 tbsps white vinegar
½ tsp chili paste
2 tbsps sugar
½ tsp minced fresh ginger
1 tbsp sesame oil
1 cup water

Method for Sauce:
In a small bowl, combine all sauce ingredients. Mix well, cover and refrigerate until ready to serve.

Ingredients for Dumplings:
½ pound medium shrimp, peeled and deveined
½ pound crawfish tails
1 (12-ounce) package wonton wrappers
2 tbsps minced carrots
2 tbsps minced green onions
1 tsp minced garlic
1 tsp minced fresh ginger
¼ cup oyster sauce
1 tsp sesame oil
salt and black pepper to taste
granulated garlic to taste

Method:
In the bowl of a food processor, combine ¼ pound shrimp and ¼ pound crawfish tails and mince well. Set aside. Dice remaining shrimp and crawfish finely. In a large bowl, combine processed seafood, diced seafood and all remaining dumpling ingredients except wonton wrappers. Mix until combined then season lightly with salt, pepper and granulated garlic. With a small spoon, place about 1 teaspoon of mixture into each wonton wrapper. Moisten the outside edge of wonton with water. Fold corner to corner and seal. Dumplings should be in the shape of a triangle. Place wontons on a tray, cover and refrigerate until ready to cook. When ready to cook, fill the pot of a steamer with water and bring to a boil. Reduce to simmer. Line the bottom of a steamer basket with a light coat of vegetable oil or non-stick spray. Place dumplings in steamer. Cover and steam 7–10 minutes. When done, dumplings should be firm and the internal temperature should read 160°F. NOTE: Dumplings may also be pan-fried or deep-fried. To pan-fry (or create pot stickers), heat 2 tbsps sesame oil in a skillet over medium heat. Pan-fry dumplings on one side until lightly browned. Add 1 cup water, cover and steam until internal temperature reaches 160°F. You may also deep-fry dumplings in 365°F oil until golden brown and floating. Serve with sauce for dipping.