Crab, Shrimp and Vegetable Dumplings with Sesame Dipping Sauce
You will LOVE this recipe for so many reasons:
1) you can skip the puréeing step most dumpling recipes have by using already made quality pâté.
2) It will save you time, these can be done in under 30 minutes!
3) It makes less of a mess
4) Using pre-made pâté means extra flavour with no extra effort
I used the crab pâté from SeaChange SeaFood (it’s my favourite one!)
To incorporate some texture to the filling add crispy vegetables like cabbage and carrots. And for an added bite add chopped shrimp, you’ll be left with a perfectly balanced and delicious dumpling filling.
1 cup shredded cabbage
1/3 cup shredded carrot
1 shallot minced or 1 green onion finely chopped
1 pack of shrimp (about 16), pealed, deveined and chopped
1 can crab pâté
1 tsp sesame seed oil
1 tsp soy sauce
1tsp grape seed oil (or vegetable)
In a large sauce pan on medium high heat add the grape seed oil, cabbage and onion. Stir it around and let cook for about 1 minute, then add the carrots and shrimp. Stir everything around and let cook for another minute. Add the soy sauce, sesame seed oil and crab pâté. Stir everything together and take off the heat. The shrimp doesn’t need to be fully cooked because it will cook more once you steam the dumplings.
Assembly: this recipe makes around 27 dumplings but most dumpling skins come in a pack of well over 27. I found mine in the frozen aisle at Adonis. Take a skin and put a tsp size dollop of the filling in the middle.Wet the sides with water and fold the dumplings so both ends touch at the middle. Use the crimping method to seal them shut.
Cooking: in a large pan at medium high heat add 2 tbs vegetable oil. Put the dumplings flat side down and let them crisp up for around 2 minutes or until golden brown. Then add 1/4 cup of water and put the lid on. Let them steam for another 2 minutes and then take off the lid and let the dumplings cook uncovered for another 1 minute. If they ever start to stick just add more water
Sauce: 2 tsp soy, 1/2 tsp sesame seed oil, 1/2 tsp sriracha and 1tsp mirin