Shrimp Scampi Dumplings

Summer 2019

Executive chef Stephanie Schifrin Salas of the Dayton Club in Dayton, Ohio, puts a zesty spin on typical pork dumplings with a fresh and flavorful seafood filling.

1/2 pound raw shrimp, peeled and deveined
1 tablespoon white wine
1 teaspoon lemon juice
2 tablespoons fresh parsley, finely chopped
1 tablespoon plus 1 teaspoon olive oil
1-1/2 teaspoons cornstarch
1 teaspoon garlic, finely chopped
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons Parmesan cheese, finely grated
25-30 wonton wrappers (if using frozen, defrosted)
Garlic Butter Sauce (recipe follows)

Roughly chop half of the peeled, deveined shrimp and place in a medium bowl. Finely chop the remaining shrimp and add to the bowl.

Add the white wine, lemon juice, chopped parsley, 1 teaspoon olive oil, cornstarch, garlic, salt, pepper, and Parmesan to the bowl. Mix well to combine.

Place one dumpling wrapper in the palm of your hand. Scoop a scant tablespoon of the shrimp mixture onto the center of the wrapper. Using your free hand, dip the tip of your index finger into a small bowl of cold water and wet the edge of the dumpling wrapper all the way around. Fold the wrapper in half and crimp the edge of one side while pinching both edges together to seal the dumpling shut. Repeat with all the filling to make your dumplings.

Place a large, nonstick skillet over medium heat. Pour in 1 tablespoon of olive oil and heat up the skillet. Once hot, turn down the heat to medium-low and arrange 10 to 15 dumplings in the skillet.

Cook until the undersides are golden, about 4 to 5 minutes. Then add enough water to come 1/3 of the way up the dumplings. Cover the skillet with a lid, turn the heat down to low, and steam dumplings for 5 or 6 minutes, until the water is completely absorbed.

Remove dumplings from the skillet and repeat with other dumplings until all are cooked.

Serve hot with warm Garlic Butter Sauce and garnish with microgreens.

Yield: 25-30 dumplings


8 tablespoons salted butter
6 tablespoons olive oil
6 garlic cloves, minced
1 pinch ground black pepper
1 pinch crushed red pepper
1 teaspoon kosher salt
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
2 teaspoons lemon zest

Melt the butter in a small skillet or pot over medium-low heat. Once melted, stir in the olive oil and garlic and let cook for 1 minute. Remove from the heat and season with the black and red peppers, salt, herbs, and lemon zest.

CHEF’S TIP: “To make these pockets quick, purchase a Sur La Table Dumpling Press for less than $10. You can make 30 dumplings in less than 10 minutes.” — Executive chef Stephanie Schifrin Salas, Dayton Club, Dayton, Ohio

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