One of my preferred dumpling shapes must be this rich and simple to-make pocket shape. You essentially wrap these up like you would wrap up a blessing. Envision a square fabric napkin spread out before you with a coconut in the center, where the napkin is the wrapper and the coconut is the dumpling filling.
Secure the internal edges of the pocket together by basically touching some water all around the inside irregularity (coconut) of filling. In the wake of assembling the edges, a purposeful squeeze from all sides of the wrapper in towards the middle simply over the filling will close the pocket. The dumplings will stand fixed alone, which makes the asparagus "tie" absolutely discretionary and fancy.
It's increasingly regular to discover portions of chives used to tie off pocket dumplings, yet here I've utilized strips of asparagus. I figure since it's a piece of my filling, I should utilize it in improving my dumplings as well… one less thing to purchase at the market, which is constantly something to be thankful for! Utilizing a vegetable peeler, I make extremely slight portions of asparagus strips that are about 3″ long, and afterward fold them over the squeezed piece of each pocket to make a got done with looking dumpling.
- {Filling}
- 6 oz. peeled, deveined shrimp, chopped into 1/4″ pieces
- 1 tsp soy sauce
- 1 1/2 tsp sherry
- 1/2 tsp sesame oil
- 2 Tbsp non-hydrogenated vegetable oil spread (I used Natural Balance Vegan Buttery Sticks) or butter @ room temperature
- 1 tsp white sugar
- 1 tsp salt
- 1/8 tsp white pepper
- 1 1/2 tsp cornstarch
- 3 large cloves garlic, crushed
- 15 green asparagus stalks, white tough base removed, chopped into 1/4″ pieces
- {Wrappers}
- 20 dumpling wrappers, square-shaped
- {Finishes}
- 5 extra stalks of asparagus, for making asparagus ribbons
- soy sauce
- chili oil
- Equipment:
- small bowl of water
- bamboo steamer
- wok with slightly larger diameter than steamer OR a stockpot with exactly the same diameter as the steamer
- work surface
- 1 tsp measure
- parchment paper, cut in circle to size of bamboo steamer and perforated with 1″ cuts throughout
- vegetable peeler
- Mix all the filling ingredients together.
- On a work surface, lay out a dumpling wrapper. Spoon a rounded tsp of the filling into the center of the wrapper, then lightly dab the area around the filling with water. Gather the outer edges of the wrapper together and pinch the dumpling in the area just above where the filling sits, then set the dumpling aside. Repeat this process with all 20 dumplings.
- Use a vegetable peeler to peel out very thin ribbons of asparagus. Cut each ribbon into 3″ pieces. You want the ribbon to be soft and pliable, able to be wrapped around the pinched area on the dumplings. If the asparagus ribbons are too stiff, soak them in a small bowl of hot water for a few minutes until they are malleable and limp, blot them with a paper towel, then try to use them again. Wrap the ribbons around each dumpling to create a pouch-like look, then place them in a bamboo steamer lined with parchment.
- Fill a large wok or stockpot half full with water and bring to a full boil. Place bamboo steamer on top of wok or pot, then steam for 8-10 minutes while water is on full boil the entire time. Eat the pouch dumplings fresh, with plenty of soy sauce and chili oil.
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