![\"\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2012\/03\/dumpsh2p.png\" "\\"dumpsh2p\\"")
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Ready-to-use, frozen dumpling skins were a huge revelation to me. As soon as I realised how quickly they thawed and how easy they were to handle, I started to treat dumplings as one of those quick staples I make when I am in a hurry and lack ideas.\u00a0I used to stuff dumplings with ground meat or ground meat and tofu, but one day I decided to have shrimps instead. After a complete failure with ground raw thawed shrimp filling I opted for roughly chopped, cooked shrimps. The result was perfect and reminded me of the Chinese transparent shrimp dumplings I sometimes have in restaurants. These dumplings are light, slightly crunchy and really simple. Ginger, garlic and chives make them less plain or boring (the only thing I regretted about the restaurant ones). In my opinion they do not need to be fried and taste even better when simply cooked in stock or in salted water (the stock, even instant, gives however much better results). I suppose they can also be steamed.\u00a0I love them sprinkled with chili oil (or Taberu rayu<\/a>).<\/p>\n TIPS: I have no access to fresh raw shrimp, but if you do, you might experiment with raw shrimps instead of cooked ones. \u00a0My experience with thawed raw shrimp wasn’t successful.<\/p>\n If I want to accelerate the thawing process, I put the dumpling skins (still in their package) in a bowl of lukewarm (not hot!) water.<\/p>\n Special equipment : brush (to moist the dumplings’ edges)<\/em><\/p>\n Preparation: 45 minutes<\/em><\/p>\n Ingredients (serves 3 as a main dish or 5 as a starter):\u00a0<\/em><\/p>\n about 25 cooked shrimp, shelled and deveined (26\/30 per pound size, mine are usually about 4 cm long without heads)<\/em><\/p>\n a package of 24 thawed dumpling skins (I use gyoza skins, but any round Asian thin dumpling skins will be perfect)<\/em><\/p>\n 2 litres vegetable or chicken stock<\/em><\/p>\n 1 egg<\/em><\/p>\n chives or green onion<\/em><\/p>\n 1 cm grated fresh ginger<\/em><\/p>\n 1 big grated garlic clove<\/em><\/p>\n salt, pepper<\/em><\/p>\n (chili oil)<\/em><\/p>\n Heat the stock in a big pan.<\/p>\n In the meantime chop the shrimp with a knife into 4-5 pieces each. (Do not mix them in a food processor).<\/p>\n In a bowl combine a slightly beaten egg, the shrimps, the chopped chives, the ginger, the garlic, the salt and the pepper.<\/p>\n Prepare a small bowl or glass with cold water.<\/p>\n Put several dumpling skins on a chopping board (or any other clean surface).<\/p>\n Brush their edges with water (about 1 cm from the border).<\/p>\n Place a heaped teaspoon of the shrimp filling, discarding the excess egg. Close dumplings, pinching the edges.<\/p>\n Repeat with the remaining dumpling skins.<\/p>\n Cook them in the boiling stock no more than 6 at a time (they shouldn’t be too crowded) for about 5 minutes.<\/p>\n (I usually make the first batch of 5-6 and then, while they cook, I make a second one, and so on.)<\/p>\n Take them out with a slotted spoon, drain them and serve immediately sprinkled with chili oil.<\/p>\n Dumplings can be refrigerated for two days in a container separated with plastic film (otherwise they will stick).<\/p>\n I reheat them in a microwave.<\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Ready-to-use, frozen dumpling skins were a huge revelation to me. As soon as I realised how quickly they thawed and how easy they were to…<\/p>\n","protected":false},"author":1,"featured_media":9638,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[149,182,82,189,85],"tags":[45],"_links":{"self":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/9635"}],"collection":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9635"}],"version-history":[{"count":13,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/9635\/revisions"}],"predecessor-version":[{"id":12825,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/9635\/revisions\/12825"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/9638"}],"wp:attachment":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9635"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9635"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9635"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}