Shrimp, cheese and scallions wrapped and steamed to tender bites, perfect for gatherings or weeknight enjoyment.
# Components:
→ Filling
01 - 8 oz raw shrimp, peeled, deveined, finely chopped
02 - 1 cup scallions, finely sliced
03 - 2 oz cream cheese, softened
04 - 1/2 cup shredded mozzarella cheese
05 - 1 tablespoon soy sauce
06 - 1 teaspoon toasted sesame oil
07 - 1/2 teaspoon freshly grated ginger
08 - 1 small garlic clove, minced
09 - 1/4 teaspoon ground white pepper
10 - 1/2 teaspoon salt
→ Dumpling Wrappers
11 - 24 round dumpling wrappers
→ For Cooking
12 - 1 tablespoon neutral oil (optional, for pan-frying)
13 - Water (as needed for steaming or pan-frying)
→ For Serving
14 - Soy sauce, chili oil, or vinegar (optional, to serve)
# Method:
01 - In a mixing bowl, thoroughly combine chopped shrimp, scallions, cream cheese, mozzarella, soy sauce, sesame oil, ginger, garlic, white pepper, and salt until evenly incorporated.
02 - Place a dumpling wrapper flat on a clean surface. Scoop about 1 tablespoon of filling onto the center.
03 - Brush the edge of the wrapper lightly with water. Fold the wrapper in half and pleat or pinch the edges to seal securely, ensuring no air remains inside. Repeat with remaining wrappers and filling.
04 - For steaming, arrange dumplings in a parchment-lined or greased steamer basket with spaces between each. Steam over simmering water for 6 to 8 minutes, until the wrappers become translucent and the filling is thoroughly cooked. For pan-frying, heat oil in a non-stick skillet over medium-high. Place dumplings flat-side down and cook for 2 minutes until golden. Add 3 tablespoons water, cover, and steam for 4 to 5 minutes until cooked through and water evaporates.
05 - Plate the cooked dumplings while hot and serve with soy sauce, chili oil, or vinegar as desired.
