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Yields:
20
Total Time:
30 mins
These fresh, light corn-and-shrimp dumplings from F&W's Kay Chun are a cinch to make.
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Ingredients
- 1 ear corn
- 1/2 lb. shrimp
- 2 scallions
- 2 tsp. minced garlic
- 2 tsp. minced peeled fresh ginger
- kosher salt
- 20 small round gyoza wrappers
- soy sauce
Directions
- Step 1In a medium bowl, mix the corn kernels with the shrimp, scallions, garlic, and ginger and season with salt. Brush the edges of the wrappers with water and spoon 1 tablespoon of the filling in the center of each. Fold one side of the wrapper over to form a half moon, pressing the edges together to seal. In a steamer basket, steam the dumplings over simmering water until cooked through, 3 to 4 minutes. Alternately, boil the dumplings for about 3 minutes. Serve with soy sauce.
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- Step 1In a medium bowl, mix the corn kernels with the shrimp, scallions, garlic, and ginger and season with salt. Brush the edges of the wrappers with water and spoon 1 tablespoon of the filling in the center of each. Fold one side of the wrapper over to form a half moon, pressing the edges together to seal. In a steamer basket, steam the dumplings over simmering water until cooked through, 3 to 4 minutes. Alternately, boil the dumplings for about 3 minutes. Serve with soy sauce.
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