Shrimp Dumplings Recipe
This quickly made up shrimp dumplings quickly became my personal favorite dish among my other culinary improvises.
I’d assume originally shrimp dumplings, as a dish, are from oriental cuisine, definitely not from my traditional Armenian, but I thought it’d be interesting if I add my own touch to the dish and I really loved how it turned out.
Happy to share my recipe for shrimp dumplings and hope you guys will give it a try.
Ingredients
You will need:
1 pack gyoza skin
2 lbs raw shrimp, cleaned ( I remove the shell but leave the tail )
For marinade :
1-2 garlic cloves
2-3 tbs olive oil
2 tsp dry oregano
½ tsp ground black pepper
½ ground white pepper
1 tbs Sriracha sauce
The juice of 2 lemons (I used 2 small lemons, use 1 if it’s large )
Salt to taste
For tomato sauce
3-4 tbs olive oil
1 small onion, finely chopped
2 medium tomatoes, sliced into small cubes
2 garlic cloves
1 bell pepper, chopped into small cubes ( I use colored peppers for better looking final dish)
2-3 tbs fresh parsley, finely chopped
½ tsp fresh thyme
½ tsp ground black pepper
½ cup vegetable broth or hot water
Salt to taste
Directions
Start by marinating the shrimp
In a processor combine all the ingredients for marinate, plus until smooth
Pour over the shrimp, mix well, cover with plastic and set in the fridge for 1-2 hours
To make the tomato sauce
To the preheated skillet add olive oil, chopped onions and sauté until translucent
Chop and prep the rest of ingredients and add to the onions
Season with salt and pepper, add chopped greens last
Stir and simmer until the sauce slightly thickens
Set aside
Arranging and cooking the dumplings
Preheat the oven to 450° F/200°C degrees
Lightly drizzle baking pan with olive oil, set aside
Place the shrimp on the middle of gyoza skin
Wet your fingertips with cold water and seal the tips of the dough, leaving the tails out ( it’s only for the look, you can wrap all in if you prefer so)
Refer to YouTube tutorial on how to form the shrimp dumplings
Arrange the dumplings in prepared baking pan
Bake 20-25 minutes
Remove from the oven pour the ready tomato sauce over the dumplings
Raise oven temperature to 480°F/220°C degrees and bake 10-15 more minutes
Serve hot ( I like squeezing some fresh lemon juice on the dish, right before serving)
Enjoy!
