Flat and Crispy Shrimp and Chive Dumplings

dumplings for a celebration!

Happy Friday, friends!

It’s been an unexpectedly eventful few days. On Wednesday morning I was nominated for a James Beard Award! Chinese Enough was nominated! I wept and my hands were shaking as I called my husband and mom to tell them the good news. It was a cathartic cry that I think has been building up for 3 years, ever since Mooncakes and Milk Bread was nominated, I didn’t cry then and was mostly in pure shock. The day I won for Mooncakes was also my wedding day and I found out right before putting my wedding dress on, so I could barely process my emotions even then.

my sister-in-law telling Reuben I won, while getting ready for our first look!

This nomination is something I never expected (I didn’t expect the first one either, but this is extra insane). What are the chances that I could write another book worthy of it? This nomination feels different. It feels incredibly validating. Writing Chinese Enough pushed me so much more than my first book, both culinarily and personally. I was vulnerable and stayed trued to the food that was important and real to me. It helped me connect deeper with family and see them in a new perspective. I created a book that wasn’t performative but one I actually cook from every single week. This nomination made me feel like all the great things that happened with my first book wasn’t just luck, a fluke, or a product of good timing. I mean, it might include some of those elements, but I’m trusting it’s mostly because I know how to create a good cookbook.

Unlike last time, Reuben and I are not getting married this year, so we’ve booked our travel to Chicago to attend the awards! I’m so excited and grateful to finally go. Even if I don’t win, it will still be such a winning and full circle experience for me.

Anyways, just wanted to share this little piece of good news with you!

These flat and crispy shrimp and chive dumplings feel perfectly timed for a celebration! I brought an early round test of these dumplings to a party a few weeks ago and they disappeared pretty instantly. My friend Hanna brought some of her homemade pickles and they were the perfect tart topping. I topped this final version with the Party Pickles from Chinese Enough because I’ve been making a jar of them about every week.

Much like the pork and chive pockets I shared earlier this year, they are formed flat, which end ups minimizing oil use and maximizing on crunch. A win-win. You may see a version of these flat and fried dumplings at grab and go dim sum restaurants because they are such an easy and delicious snack to take on the road. The drizzle of kewpie and garnish of party pickles is totally optional, they taste great on their own, but when assembled they remind me a lot of shrimp tostada, just more contained.

The dumpling filling is adaptation of the little shrimp patties from Chinese Enough. I’m telling you, the recipes and techniques from Chinese Enough are truly interwoven into my life! The patties are sort of like fluffy shrimp and thai basil meatballs that make for a fun party appetizer or addition to a salad or rice/noodle bowl. In both that recipe and this one, they require a technique of blending shrimp beyond just a chunky paste, with some cornstarch and in this case garlic chives until it’s super smooth and airy. The garlic chives will turn the filling a verdant green and the texture of the filling is bouncy with a light chew. If you’ve ever had shrimp or fish balls in a noodle soup, you’ll understand the texture I’m talking about.

The filling gets sandwiched between two dumpling wrappers and is pressed to resemble a flying saucer. Then they take a quick dip in some oil to fry until until golden and crispy. Make sure to prick a small hole in them before frying so they don’t puff up into balls! Although, they did look pretty fun. Up to you!

Hope you make these shrimp frisbees for your next party or keep them in the freezer (they warm up great in a toaster oven or air fryer) for a sneaky snack! It’s also Mother’s Day this weekend and if you squint your eyes at the platter of dumplings it almost looks like a bouquet of flowers. I know my mom would prefer a platter of fried dumplings over flowers, but I got her some flowers too anyways!

Have a great weekend!

Flat and Crispy Shrimp and Chive Dumplings

Makes 24

Flat and Crispy Shrimp and Chive Dumplings

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1lb peeled and deveined shrimp
1/2 cup Chinese garlic chives (sub with cilantro or thai basil)
3 garlic cloves
3 tbsp cornstarch
1 tbsp hoisin
1 tsp sesame oil
1/2 tsp coarse salt
1/2 tsp sugar
1/4 tsp white pepper
48 round dumpling wrappers, medium thickness

Avocado oil, for frying
Kewpie mayo (optional)
Party Pickles, from Chinese Enough (optional)

1. In a food processor, combine shrimp, chives, and garlic. Pulse a few times until chunky. Add cornstarch, hoisin, sesame oil, salt, sugar, and white pepper. Blend until very smooth and airy, about 1 minute. The shrimp paste will take on a green color from the chives.

2. Fill a small bowl with water to help seal your dumplings. Place a tablespoon of filling on the center of a dumpling wrapper, a disher/scoop is very helpful here. Dab your finger in the water and trace the edge of the wrapper with water. Place another wrapper on top and carefully press the dumpling between your palms to flatten. Press the edges closed and try to squeeze out any air out of the dumpling. Prick the center of the dumpling wrapper with the tip of a paring knife to make a tiny hole. This will prevent your dumplings from puffing up too much. Place the dumpling on a baking sheet and repeat with remaining dumplings.

3. Heat about 1-inch of oil in a large pan or wok and heat over medium heat. Once the oil is about 360F degrees, fry the dumplings in batches of about 3 (or whatever fits in your pan). Fry until the underside is golden brown, 60 to 90 seconds, then flip and fry the other side until it is golden brown, another 60 to 90 seconds. Transfer the fried dumplings to a wire rack set over a baking sheet and repeat the frying process with the remaining dumplings.

4. Serve with a drizzle of kewpie mayo and some party pickles!