Bay Winds® Shrimp Dumplings with Chili Sauce

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Bay Winds® Shrimp Dumplings with Chili Sauce

Directions

  1. In a bowl combine shrimp, egg white, cornstarch, sesame oil, green onion, salt, and vinegar. Refrigerate for an hour or overnight.
  2. Place a portion of shrimp mixture in center of dumpling wrapper. Brush edge of wrapper with egg yolk. Crimp edges together. Once all wrappers are filled refrigerate for an hour.
  3. Place water in bottom of wok then arrange dumplings in bamboo steamer cook for 13-15 minutes.
  4. Whisk together chili sauce, sesame oil, fish sauce, lime juice, sesame seeds, ginger, cilantro, and soy sauce. Serve on the side with prepared dumplings.

Ingredients

  • 1 doz. dumpling wrappers
  • 1/4 lb. Bay Winds® Shrimp, peeled and deveined, finely chopped
  • 1 1/2 tsp Peak Fresh Produce® Scallion(s), finely chopped
  • 1/4 tsp Asian Pride® Sesame Oil
  • 2 tsp West Creek® cornstarch
  • 1 ea. Nature’s Best® egg whites
  • 1/4 tsp flake sea salt
  • 1 tsp Asian Pride® Rice Wine Vinegar
  • 2 ea. Nature's Best Dairy® egg yolk
  • 2 c. water
  • 1 tsp Magellan® Sesame Seeds
  • 2 T. Asian Pride® Sesame Oil
  • 1/2 tsp Peak Fresh Produce® ginger, minced
  • 1/2 c. Asian Pride® Sweet Chili Sauce
  • 1 T. Peak Fresh Produce® Lime(s), juice only
  • 1 tsp Asian Pride® Soy Sauce
  • 1 T. Asian Pride® Fish Sauce
  • 1 tsp Peak Fresh Produce® Cilantro, minced

Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.

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