Mary Berg's Smash Shrimp Dumplings

Serves 4 to 6

Ingredients: 

400g raw shrimp, shells and tails removed

3 green onions, finely chopped

2 garlic cloves, minced

1–2 tablespoon finely grated ginger

½ teaspoon salt

¼ teaspoon pepper

2 teaspoons sesame oil

2 teaspoons cornstarch

½ teaspoon sugar

1 egg white

Vegetable oil

40 (approx. 400g) dumpling wrappers

For serving

4 cups shredded napa cabbage

1 grated carrot

2 green onions, thinly sliced

2–4 tablespoons mayonnaise

½ cup soy sauce

½ cup rice vinegar

1 tablespoon chili-garlic sauce or sriracha

1 teaspoon sesame oil

Sesame seeds

Directions:

1. Add half of the shrimp to the bowl of a food processor along with the green onions, garlic, ginger, salt, and pepper. Process until combined and quite smooth. Transfer the mixture to a large bowl and set aside.
2. Dice the remaining shrimp and add to the bowl along with the sesame oil, cornstarch, and sugar and mix well to evenly combine. In a separate bowl, whisk the egg white until frothy then mix into the shrimp. Cover and set aside in the fridge for 20 to 30 minutes. This mixture can be made up to one day in advance if stored in the fridge in a sealed container.
3. Heat a large non-stick skillet over medium-high heat. Add in a little vegetable oil and, using a spoon or small spring loaded scoop, add four or five 1–2 tablespoon mounds of the shrimp mixture into the pan. Place a dumpling wrapper on top of each mound and smash down with a spatula to flatten the filling and adhere with the wrapper.
4. Cook for 1 to 2 minutes then add about a tablespoon of water into the pan. Cover with a tight-fitting lid and steam for 1 to 2 minutes. If you’d like a slightly crispy wrapper, uncover, flip, and cook wrapper-side down until lightly golden.
5. Set aside and cover while you continue frying and steaming until all the shrimp mixture has been used.
6. In a large bowl, toss together the cabbage, carrot, green onion, and mayonnaise. In a separate bowl, whisk together the soy sauce, vinegar, chili sauce, and sesame oil. Add a little of this soy mixture to the slaw to season.
7. Serve the smash dumplings with the slaw and dipping sauce, scattered with some sesame seeds.