Vietnamese Shrimp Dumplings Food

STEAMED SHRIMP DUMPLINGS

Steps:

• Lightly beat the egg white in a large bowl. Add the shrimp, jicama, scallions, cornstarch, rice wine, sesame oil, 3/4 teaspoon salt, the sugar and pepper. Stir well until the mixture starts to thicken, about 1 minute; cover and refrigerate until very cold, about 1 hour.
• Set 1 dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Stir the shrimp mixture, then scoop 1 heaping teaspoonful onto the center of the wrapper. Dab a finger in a cup of cold water and moisten the edges of the wrapper. Fold in half and press the edges together to seal; transfer to a baking sheet. Cover with a damp paper towel while you form the remaining dumplings.
• Fill a large nonstick skillet with 1/4 inch of water and bring to a boil. Working in batches, add the dumplings and arrange in a single layer, cover and let steam until cooked through, about 5 minutes. (If the water evaporates before the dumplings are fully cooked, add 2 more tablespoons to the skillet.) Carefully transfer the dumplings to a serving plate.
• Ponzu Dipping Sauce
• Combine 3 tablespoons ponzu sauce, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil and 1 chopped scallion in a small bowl.
• Photography by Levi Brown

VIETNAMESE SHRIMP DUMPLINGS

Steps:

• Heat the oil in a small nonstick skillet over medium heat. Add the chopped white scallions and garlic and cook until soft, about 4 minutes.
• Set aside 40 of the green scallion slices. Place the scallion and garlic mixture with all ingredients except the flour and egg white in the work bowl of a food processor. Process until mixture forms a paste. Add the flour and egg. Process until combined.
• Form the mixture into balls, using a rounded tablespoon for each. Bring a large pot of water to a boil. Reduce to a simmer. Add the dumplings, in batches if necessary. Cook until the dumplings rise to the top, about 2 minutes. Remove with a slotted spoon.
• As soon as the dumplings are cooked, place a scallion slice on top. Secure with a toothpick.

SHRIMP AND SPINACH DUMPLINGS WITH ASIAN DIPPING SAUCE

Steps:

• Make filling:
• Cook spinach in 1 inch simmering water in a small saucepan, stirring, until wilted, about 5 seconds. Drain in a sieve and rinse under cold water until cool. Squeeze to remove as much moisture as possible. Finely chop spinach and stir with remaining filling ingredients until blended.
• Fill wrappers and steam dumplings:
• Stack a few wonton wrappers (keep remaining wrappers covered) and cut into rounds with a 2 1/2-inch cutter. Spread 1 slightly rounded teaspoon filling onto each round, spreading up to but not over edge. Bring up edge of each round, pleating to form a cup and leaving open at top.
• Bring enough water to a boil in a wok so that bottom rim of steamer (not basket) rests in water. Line steamer rack with lettuce. Arrange dumplings over lettuce, making sure dumplings do not touch each other. Cover with steamer lid and steam until filling is cooked through, 8 to 10 minutes.
• Make dipping sauce:
• Stir together all sauce ingredients.

VIETNAMESE TAPIOCA WATER DUMPLINGS

Steps:

• To make the scallion oil, heat the oil in a medium skillet over medium-high heat. When the oil is hot enough to sizzle a scallion ring upon contact, add the scallions and stir immediately to evenly cook. When the scallions have collapsed and are soft, about 30 seconds, transfer to a small heatproof bowl, and set aside to cool completely.
• To make the filling, add the oil to the hot skillet. Add the shallot and cook, stirring constantly, for about 45 seconds, or until fragrant and beginning to brown. Add the pork, stirring and mashing it into small pieces, and cook for about 1 minute, or until it is no longer pink. Add the shrimp, salt, sugar, pepper, and fish sauce. Cook, stirring frequently, for about 4 minutes, or until the flavors have concentrated, there is little liquid left , and the mixture is lightly sizzling. Transfer to a bowl and set aside to cool completely. You should have about 1 cup. (The scallion oil and filling can be prepared up to 2 days in advance and brought to room temperature before using.)
• To make the sauce, combine the sugar, fish sauce, vinegar, and shrimp shell stock in a small bowl. Stir to dissolve the sugar, taste, and make any flavor adjustments. Add the chiles and set aside until serving time.
• To make the dough, combine the tapioca starch, wheat starch, and salt. Make a well in the center and pour in the water. Stir until the water has been absorbed and the mixture is lumpy. Add the 2 tablespoons oil and work it in before pressing the ingredients together into a rough ball. Knead for 1 to 2 minutes on an unfloured work surface, until the dough is snowy white, smooth, and very malleable. Cut into 4 pieces and put in a zip-top plastic bag and seal well. Set aside for 5 minutes to rest before using. This dough can be prepared up to 6 hours in advance and kept at room temperature in the bag.
• Line a baking sheet with parchment paper.
• Working with 1 piece of dough at a time to form the wrappers, roll it on an unfloured work surface into an 8-inch log. (If the dough cracks when rolled, a sign of dryness, very lightly oil your hands and knead it into the dough.) Cut the log into 8 pieces. Follow the instructions on "Forming Wrappers from Wheat Starch Dough" (page 133) to shape thick circles that are about 2 3/4 inches in diameter.
• Once a batch of wrappers is finished, assemble some dumplings. For each dumpling, hold a wrapper in a slightly cupped hand. Position about 1 1/2 teaspoons of filling slightly off-center toward the upper half of the wrapper, gently pressing down to compact and keeping about 1/2 to 3/4 inch of wrapper clear on all sides. Bring up the edge and seal to make a half-moon (see page 26 for details on this shape). Seal well by pressing the rim to meld the edges into one. Set the finished dumpling on the prepared baking sheet. Make more dumplings from the remaining wrappers, set them on the baking sheet spaced apart slightly, and cover them with plastic wrap to prevent drying. Continue making wrappers and assembling dumplings. The dumplings can sit for about 1 hour before cooking but cannot be refrigerated.
• To cook, fill a large pot two-thirds full with water and bring to a boil. Add the dumplings in batches of 8 to 12; they should float right up to the surface. After the water returns to a boil (cover the pot if it is a slow go), adjust the heat to gently boil the dumplings for 6 minutes, flipping them midway. They are done when glossy and the rims look mostly clear. Meanwhile, partially fill a bowl with warm water and set near the stove. Spread about one-third of the scallion oil garnish on 2 serving plates and set nearby. Use a slotted spoon to scoop up the cooked dumplings, pausing at the top to allow excess water to fall back into the pot. Deposit them in the water bowl and let them sit in the water for about 30 seconds; this removes excess starch. Transfer them to the serving plates. Cover with an aluminum foil tent or inverted bowl while you cook the remaining dumplings.
• These dumplings are best warm, but are fine at room temperature. Top them with the remaining scallion oil, then present with the sauce. Enjoy with a spoon and fork or chopsticks.