One of my favorite wedding presents so far has been our spiffy new food processor – I can’t believe how I’ve lasted without one all these years! In college I briefly had a mini food processor that I bought from a CVS – I always remembered it being temperamental and hard to clean. Now that we actually have a full size one, it’s making a lot of recipes a whole lot simpler to put together.
A couple days ago, I decided that it would be fun for my husband and I to make some dumplings together. This recipe came together fairly easily – all of the filling ingredients are ground together in the food processor, and then we folded each handmade dumpling (this part was a learning process). We cooked them in two variations: pan fried, and steamed. I was a fan of both – although this dish would probably be more fun for a dumpling making party where you have more hands on deck to fold the dumplings!
Pan fried dumplings:
recipe makes about 50 dumplings
- 1 pkg premade dumpling wrappers (50 total)
- 2-3 cups spinach
- 12 oz shrimp – peel, deveined
- 1 can water chestnuts (whole)
- 1 small knob ginger (about the size of a garlic clove), peeled
- 4 scallions (green parts only)
- 2 tsp sugar
- 2 tsp white wine
- 1 tsp salt
- 1 tsp ground pepper
Simmer 1 inch of water in a large pot and cook spinach until wilted. Drain and rinse under cold water. Squeeze out excess water.
Add water chestnuts and ginger to food processor and pulse until roughly chopped. Add spinach and scallions and pulse until incorporated. Add shrimp, sugar, wine, salt and pepper. Pulse & scrape the sides of the food processor until the filling is uniform and looks like:
To make dumplings – add 1 tsp of filling to each wrapper and pleat. Seal each dumpling by wetting the wrapper with water.
To cook: either steam dumplings for 8-10 minutes until filling is cooked, or pan fry about 2-3 minutes per side, until golden and crispy. Serve with a simple dipping sauce of soy sauce and rice vinegar.