Shrimp and Corn Dumplings

By hanley89

Ingredients

• 1 ear of corn, shucked, kernels cut off the cob
• 1/2 pound shelled and deveined shrimp, chopped
• 2 scallions, minced
• 2 teaspoons minced garlic
• 2 teaspoons minced peeled fresh ginger
• Kosher salt
• 20 small, round gyoza wrappers
• Soy sauce, for dipping

Preparation

Step 1

1. In a medium bowl, mix the corn kernels with the shrimp, scallions, garlic and ginger and season with salt. Brush the edges of the wrappers with water and spoon 1 tablespoon of the filling in the center of each. Fold one side of the wrapper over to form a half moon, pressing the edges together to seal. In a steamer basket, steam the dumplings over simmering water until cooked through, 3 to 4 minutes. Alternately, boil the dumplings for about 3 minutes. Serve with soy sauce.

Make Ahead The uncooked dumplings can be frozen for up to 1 month.