Who doesn’t love a good crispy dumpling? They just have to go in for the kill after a while. This is the most popular type of dumpling that can’t be missed from any Dim Sum restaurant: it has a crispy, fried top part and a delicious shrimp filing inside.
Earlier, few people were aware that such a treat could be easily prepared at home; bet now everybody knows everything.
Just a little preparation and you’ll have these beauties frozen, awaiting to be fried to crispy satisfaction whenever the urge hits you.
1-2packs of dumpling wrappers 400grams shrimp, peeled and deveined 3Tbsp soy sauce 1tsp sugar 1tsp sesame oil Cracked black pepper, to taste 1tsp fish sauce (optional, for added umami) 2green onion stalks, chopped
First of all you have to prepare the shrimp filling for the taco, so I took 400 grams of raw shrimps, peeled and deveined them and chopped rather coarsely. Food process the shrimp with 3 Tbs of the soy sauce, 1 Tbs of the sugar, the sesame oil, and cracked black pepper to taste and if desired, 1 tsp of fish sauce. With the above combination, stir the mixture until you get a paste-like substance.
This will enable you to know the taste of the food without cooking by tasting the shrimp mixture by cooking a small piece in the pan until it turns brown. Take a little portion in the spoon and taste it; add more soy sauce, pepper or sugar depending on your preference.
Take the dumpling wrappers and put them on a clean, flat surface and wait for the preparation of the ingredients. Spoon a little less than 1 teaspoon of the shrimp filling at the center of your wrapper—ddo not overstuff the dumplings for they may open up during frying.
Take the finger, wet it with water, then apply the wet finger around the edge of the wrapper in order to stick the dumpling. Over the filling, fold the wrapper to cover it and make sure to press the edges, as this helps in sealing. If desired, you can crimp the edges of the bags so that the bags will be airtight and very secure.
Organize a pot of cooking oil in advance to heat over a range with a temperature of 350 degrees Fahrenheit or 175 degrees Celsius. After the oil is hotter, put the dumplings into the hot oil gently; it is preferred to put several dumplings at a time but not too many at the same time; overcrowding results in the sticking of dumplings. Pan fry the dumplings for approximately 3 minutes or until the dumplings turn a golden brown color and tend to be crispy.
Once cooked, take them out of the fryer and allow them to cool for a couple of minutes on a wire rack to allow any excess oil to drip off. They can also be served with the usual types of dipping sauces, like soy sauce or fresh mayo. Enjoy!