Shrimp and Ginger Dumplings with Sweet Chili Sauce

makes about 2 1/2 dozen


For the Dumplings

1 1/2 pounds raw shrimp, remove and reserve peel and tails

4 cups chicken broth

1 1/2 Tablespoons freshly grated ginger

1 1/2 Tablespoons freshly squeezed lemon juice

1 1/2 teaspoon sesame oil

1/4 teaspoon kosher salt

Wonton wrappers


For the Dipping Sauce

1/4 cup + 2 Tablespoons freshly squeezed lemon juice

3 Tablespoons chili paste, such as Sambal Olek

1 1/2 Tablespoons granulated sugar


For the Dumplings

Place the chicken broth and reserved shrimp shells in a medium saucepan and bring to a boil. Turn off the heat and allow the shrimp shells to infuse the broth for at least 15 minutes.  Remove the shrimp shells and set the broth aside until ready to use.


In the bowl of a food processor, combine the raw shrimp, ginger, lemon juice, sesame oil, and salt.  Pulse several times to combine. (You want a small dice, but not a purée.)  Working with one wrapper at a time, place a tablespoon of the mixture into the center of the wrapper.  Brush the edges with water.  Fold the wrapper in half and press the edges firmly to seal (If desired, you can bring the outside corners together and press firmly again to seal.)  Place the dumpling on a parchment lined baking sheet and continue with the remaining wrappers and shrimp mixture.


When ready to cook, bring the shrimp shell infused chicken broth to a rapid simmer.  Place a few dumplings in the stock and cook for 3 minutes, stirring lightly to keep from sticking to the bottom, or until cooked through.  Using a slotted spoon or Chinese strainer, remove the dumplings and transfer to a platter.  Continue cooking the remaining dumplings.


For the Dipping Sauce

In a small bowl, combine the lemon juice, chili paste, and sugar.


Serve the dumplings warm with the dipping sauce.  Enjoy!


Printed from thegalleygourmet.net