Description[]
Source: TASTY PRIDE - TASTY
The tradition of wrapping dumplings has always felt special to me. It’s not just the act of wrapping them but also the sense of love and community that it brings. When I was young, my aunties and cousins would gather around a table to do this together—and after I grew up, it took me some time to find a new family with whom to share this tradition. When I was 22, I decided to move to San Francisco. A week before leaving, I came out to my parents—and I was able to pack with much less baggage and with all my family’s love and acceptance. Once in San Francisco, I ached to find others in my community. I met a friend online and she introduced me to her network of queer friends. Meeting them was the first time I truly understood what it felt like to be accepted and safe. These friends opened my eyes to the area’s LGBTQ+ community, took me to my first Pride, dined at all the restaurants I trained in, cheered me on through every episode of Top Chef, and comforted me through love and heartache. I found a community of people I now call family, and every so often, we gather around a table to share new stories and wrap dumplings together. - Melissa King
Ingredients[]
- 8 ounces raw shrimp, peeled and deveined
- 8 ounces ground pork
- 1 teaspoon cornstarch, plus more for dusting
- 2 teaspoons Shaoxing rice wine
- 1 teaspoon grated fresh ginger
- 1 tablespoon kosher salt
- ¼ teaspoon white pepper
- 1 (12-ounce) package thin, square wonton wrappers made with egg
- 1 scallion, trimmed and thinly sliced
- Crushed sesame seeds (optional)
- Fried garlic (optional), homemade or store-bought
- 1 tablespoon light soy sauce
- 2 tablespoons black vinegar
- 1 teaspoon chili oil
- ½ teaspoon toasted sesame oil
- ½ teaspoon grated fresh ginger
- ½ teaspoon sugar
Directions[]
- Make the wontons: Chop the shrimp into pea-sized pieces.
- Transfer the shrimp to a large bowl with the ground pork, cornstarch, rice wine, ginger, salt, pepper, and 2 tablespoons of water and mix very well.
- Dust a baking sheet with cornstarch.
- Scoop 1 teaspoon of the filling into the center of a wonton wrapper.
- With a damp finger, moisten the edges with water, then fold the wrapper in half like a triangle, pressing out any excess air and making sure the edges are sealed well.
- Pull the side corners together like a tortellini, and pinch to seal.
- Lay on the baking sheet and cover with a kitchen towel to keep from drying out.
- Repeat with the remaining filling and wrappers, spacing them apart on the baking sheet so the wontons are not touching each other.
- Bring a large pot of water to a boil.
- Meanwhile, make the chili sauce: In a small bowl, whisk together the soy sauce, vinegar, chili oil, sesame oil, ginger, and sugar.
- Set aside until ready to serve.
- Working in batches, add the wontons to the boiling water and cook for 2 to 3 minutes, until they float to the surface and the center is cooked through.
- Remove from the water with a spider or slotted spoon and transfer to a serving dish.
- Toss or drizzle the wontons with the chili sauce and top with the scallions, crushed sesame seeds, and fried garlic, if using.
YIELD: SERVES 6