Shrimp and Pea Dumplings

2016-09-28 11:00:42

Dipping Sauce

Filling

3/4 cup (175ml) frozen green peas, thawed or 1/2 pound fresh peas, shelled, or shelled edamame
350g (3/4 pound) uncooked shrimp, peeled, deveined
2 egg whites
2 tablespoons soy sauce
1 tablespoon minced fresh ginger
1 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 tsp (dash) sriracha sauce
3 green onions, white and pale green only, finely chopped
28 gyoza wrappers – available in asian grocery stores or in the produce section at the superstore. Often sold frozen.
Bok Choy, large, or Chinese cabbage leaves, for steaming dumplings

For the Dipping Sauce

Whisk all ingredients in small bowl to blend. (Can be prepared 8 hours ahead. Cover and refrigerate.)
For the dumplings: If using fresh peas, cook in boiling salted water for 2 minutes. Drain; transfer to small bowl. Do not precook frozen peas. Purée shrimp in food processor. Add 1 egg white and next 6 ingredients. Process just until blended, using on/off pulses. Transfer mixture to bowl. Stir in 1/2 cup (125ml) peas and green onion.
Lightly beat egg white in bowl. Place 1 wrapper on work surface. Brush wrapper with egg white. Place 1 tablespoon filling in center. Gather wrapper around filling, leaving top of filling exposed and forming pouch. Top with some peas. Repeat with remaining ingredients. (Can be made 8 hours ahead. Place on waxed paper-lined cookies sheet. Cover; chill.)
Arrange dumplings 1/2 inch apart on oiled steamer basket or rack, or line steamer with bok choy or cabbage leaves. Place over boiling water. Cover and steam until dough is tender and filling is cooked through, about 10 minutes. Serve with sauce.

Notes

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