Try your own hand at Gregory Gourdet's shrimp dumplings that took down Mei in his head-to-head Quickfire! Makes about 15 dumplings.
Total Time
1hr
4.5
2 Ratings
Author: Top Chef Official
Servings:
4
Ingredients
•
8
oz
Shrimp
•
1
Thai Chili Pepper
•
1
bunch
Scallions
•
1/2
in
Fresh Ginger
•
2
Tbsp
Fish Sauce
•
2
Tbsp
Granulated Sugar
•
1
Lime
•
1/3
cup
Fresh Cilantro
•
10
Fresh Thai Basil Leaves
•
15
Wonton Wrappers
Cooking Instructions
1.
Finely chop the Scallions (1 bunch) and Fresh Cilantro (1/3 cup).
2.
Chiffonade the Fresh Thai Basil Leaves (10).
3.
Juice the Lime (1) in a small bowl.
4.
Combine Granulated Sugar (1 Tbsp), lime juice, Fish Sauce (1 Tbsp), chopped scallions, chopped cilantro, and thai basil in the bowl with the lime juice. Set aside.
5.
Puree the Shrimp (8 oz) in a food processor or finely mince by hand.
6.
Mince the Thai Chili Pepper (1) and Scallion (1).
7.
Finely chop the Fresh Ginger (1/2 in).
8.
Combine the minced or pureed shrimp, thai chili, scallion, and ginger in a bowl. Season to taste with Granulated Sugar (1 Tbsp) and Fish Sauce (1 Tbsp).
9.
Spoon 1 tbsp. filling in the center of one of the Wonton Wrappers (15). Dip an index finger in a dish of water. Brush the outer edges around the filling. Fold the opposite corners together two at a time. Pinch to seal the wonton together. Fold corners over as you go. Repeat.
10.
Prepare a steamer insert in a saucepot. Heat an inch of water until it boils, then insert the steamer basket. If desired, cut 3-inch squares of parchment paper to place under each dumpling.
11.
Steam the dumplings for 7 minutes.
12.
To serve, scoop a small amount of sauce into the center of the dumpling and drizzle with olive oil.
Nutrition Per Serving
CALORIES
441
FAT
2.2 g
PROTEIN
23.7 g
CARBS
78.7 g
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