Dry Shrimp and Soy Sauce Dumplings Recipe

Ingredients:

• 1 tablespoon green tea rubs (a mixture of green tea leaves, sugar, and spices)
• 1 lb (450g) fresh shrimp, peeled and deveined
• 1 package (about 100) dumpling wrappers (wonton skins)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup finely chopped fresh ginger
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• Salt and freshly ground black pepper
• 1/4 cup chopped green onions, for garnish
• 1/4 cup soy sauce, for dipping (optional)

Instructions:

Prepare the Green Tea Rubs:

• Combine the green tea leaves, sugar, and spices in a small bowl to create the green tea rubs. This mixture will be used to season the shrimp.

Prepare the Shrimp Filling:

• In a large bowl, combine the peeled and deveined shrimp, finely chopped onion, minced garlic, finely chopped ginger, soy sauce, oyster sauce, sesame oil, sugar, and a pinch of salt and pepper. Mix well to combine.
• Add the green tea rubs to the shrimp mixture and toss until the shrimp are evenly coated.

Assemble the Dumplings:

• Lay out a dumpling wrapper on a clean surface. Place a spoonful of the shrimp filling in the center of the wrapper. Moisten the edges of the wrapper with water, then fold it in half and pinch the edges together to seal. Repeat with the remaining wrappers and filling.

Cook the Dumplings:

• Bring a large pot of water to a boil. Add the dumplings in batches and cook until they float to the surface and are cooked through, about 3-4 minutes. Remove the dumplings with a slotted spoon and drain well.
• Alternatively, you can pan-fry the dumplings. Heat a thin layer of oil in a skillet over medium heat. Add the dumplings and cook until the bottoms are golden brown, about 2-3 minutes per side.

Serve:

• Arrange the cooked dumplings on a serving plate. Garnish with chopped green onions.
• Serve the Dry Shrimp and Soy Sauce Dumplings immediately with a small bowl of soy sauce for dipping, if desired. Enjoy the flavorful combination of shrimp, aromatic spices, and the subtle hint of green tea from the rubs.