Monday to Friday: 9:00am - 22:00pm
Chef Simone Tong of Little Tong Noodle Shop in New York, who developed this recipe, says: “During Chinese New Year, eating dumplings symbolizes unity, togetherness, and harmony. One family, regardless of circumstances, sitting under one roof eating dumplings, is happiness from within.” Read more about Chinese New Year and find the full menu here.
Makes 30
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2
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1
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30
Mix vinegar, soy sauce, ginger, and chile in a small bowl.
Do Ahead: Sauce can be made 3 days ahead. Cover and chill.
Pulse shrimp in a food processor until there aren’t any pieces bigger than ¼”; transfer to a large bowl. Stir in scallions, ginger, soy sauce, potato starch, sugar, sesame oil, salt, and pepper.
Working with 1 wrapper at a time and keeping remaining wrappers covered with a damp paper towel so they don’t dry out, place 1 heaping tsp. filling in the center. Using your fingers, spread a little water on edge of one-half of wrapper. Fold wrapper over to make a half-moon shape and press edges together. Using your thumb and index finger, make small pleats along sealed edge, pressing pleats tightly to make sure dumpling is sealed.
Bring a large pot of water to a boil. Working in 4 batches (do not overcrowd pot), cook dumplings until they begin to float, about 4 minutes.
Transfer dumplings to a platter. Serve with dipping sauce alongside.
