Sichuan Shrimp Dumplings

Serves 2

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We are big fans of Asian cuisine paired with our Dry Riesling, and the bright, luscious profile of the wine really enhances the savory spice of these gingery dumplings.
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Sauce Ingredients

  • 1/2 cup Trefethen Dry Riesling
  • 1/2 rice vinegar
  • 1/3 cup sugar
  • 1 tsp ginger juice
  • 1/4 cup cilantro, minced
  • 1 tsp red chili pepper flakes

Dumpling Ingredients

  • 1 slice fresh ginger, peeled (1/8 inch)
  • 2 scallions, trimmed & cut into 1in lengths
  • 1/2 cup water chestnuts, drained
  • 1/2 cup snow peas, coarsely chopped
  • 1 egg white, large
  • 1 lb raw shrimp, trimmed & deveined
  • 1 Tbsp cornstarch
  • 1 Tbsp light tamari or soy sauce
  • 1/2 tsp salt
  • 1/2 tsp salt
  • 1/4 tsp sugar
  • 1/2 tsp chili oil
  • 14 oz package won ton skins
  • 2 Tbsp sesame seeds, toasted

Procedure

  • 1Combine Riesling, rice vinegar, sugar, and ginger juice in sauce pot and bring to a boil. Remove from heat, add chili pepper flakes, cool to room temperature, and add cilantro.
  • 2In a food processor, mince the ginger and scallions. Add the water chestnuts and pulse until chopped. Transfer to a mixing bowl and add coarsely-chopped snow peas.
  • 3In a separate bowl, beat egg whit until foamy. In the food processor, add 1/2 the shrimp 1/2 the egg white; pulse until the shrimp is finely chopped, not mushy. Remove to bowl and process remaining shrimp and egg white.
  • 4Return all the shrimp and water chestnut mixtures to the food processor. Add cornstarch, soy sauce, salt, sugar, and chili oil. Pulse 3 to mix.
  • 5Place a heaping teaspoon of the shrimp mixture in the center of a won ton skin. With your finger, moisten the edge of the skin with water, fold in half, and pinch the edges firmly together to seal. Then moisten the 2 ends and pinch them together. Place on a baking sheet.
  • 6Bring 5 quarts of slightly salted water to a boil. Add dumplings and stir. When they float to the surface, cook 30 seconds more. Drain.
  • 7Toss dumpling with Riesling sauce, put on platter, and sprinkle with toasted sesame seeds.

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