I’ve only had shrimp dumplings once in a Korean restaurant – (much to my disappointment most shrimp dumplings are also paired with pork which as a muslim I don’t eat leaving my experiences with traditional dumplings quite limited.) So I wanted to try my hand at making my own version of a flavorful shrimp dumpling, but with of course my own Indian twist.

I’ve had quite a few Indo-Chinese dishes – hakka noodles, chili chicken, vegetable Manchurian – but much to my dismay, I have yet to come across and Indo-Chinese dumpling which is quite a shame.

For the filling I went with ingredients you would find in a typical dumping – carrots, green onions, shrimp but also opted for adding one of my favorite Indian vegetables- Tindora. Tindora looks like fat little green fingers and tastes delicious and sweet when fried– perhaps the most similar common vegetable to it in taste is zucchini.

Instead of adding chili flakes for heat, I added in a serrano chilie and for flavoring I went totally Indian with some turmeric, achaar, and ginger-garlic paste.

To my understanding, with dumpling filling you blitz everything up in a food processor, combine your seasonings and start assembling. But when I did that I found the tindora to still be slightly raw and the ginger-garlic paste to be way too overpowering. So for this recipe I did cook-down the tindora a little bit in oil along with my ginger-garlic paste and I instantly noticed the difference in taste.

When it comes to dumpling folding, I am a complete amateur and am quite lazy (kudos to all the people who have the ability and patience to fold wonton wrappers in intricate designs) so I simply folded them in half and sealed them with some water and cornstarch.

There are two directions you can go with these – the steaming route or the frying route.

Steaming is a wonderfully healthy way to enjoy your dumplings. If you have a bamboo steamer, you can align it with some parchment paper and place it in a large pot filled with an inch of water. If you do not, no worries. You can improvise with a colander and a pot. (Just make sure to lightly oil the bottom so the dumplings won’t stick – I learned this the hard way!)

If you fry these, you simply cannot go wrong. You can now call them potstickers and serve them as an appetizer for your next party!

These dumplings are mind-blowingly good. The achaar, turmeric, and ginger-garlic paste make these incredibly flavorful and very-Indian tasting. As potstickers they are crunchy and fun. As steamed dumplings they are chewy and guilt-free.

Indo-Chinese Pot-stickers and Dumplings

An Indian-Chinese fusion shrimp dumpling seasoned with achaar, turmeric, ginger-garlic paste

Servings 6 people

Ingredients

1 lb shrimp (peeled and deveined)
1 large carrot
2 green onions
1/2 bell pepper (orange, red, or yellow)
1 cup chopped Tindora (may substitute with another vegetable)
2 serrano chilies
1 1/2 tsp achaar of your choice
1/2 tsp turmeric
1 1/2 tsp ginger-garlic paste
1 tsp lime juice (or to taste)
1/2 tsp salt (or to taste)
1 packet wonton wrappers
2 tsp oil
1 tbsp cornstarch (combined with water for sealing) may also substitute with eggwash

Instructions

In a food processor combine your shrimp, carrots, chilies, bell pepper, green onion. Set aside.
Finely chop your tindora vegetable. In a small pot/pan, add in some oil on medium-high heat. Cook down your tindora. Once softened, add in your ginger-garlic paste, achaar, and turmeric. Allow it to cool.
Once cooled, in a medium-sized bowl - combine all your ingredients from the food processor along with the cooked down tindora and seasonings. Add salt and lime juice to taste. Mix well.
In a small ramekin or bowl, combine a tablespoon of water and a tablespoon of cornstarch. Mix thoroughly. This will serve as your glue. You may also use egg-wash if you'd like.
Lay out your wonton wrapper. Place 1 tsp in the center. (Try not to overfill by adding too much). Using your clean finger or a brush, cover the border with the cornstarch/water mixture. Seal the edges shut. (Make sure to cover the wonton wrappers with a damp kitchen towel so they don't dry out while you work!)

Potstickers - Frying Method

Fill a heavy-bottomed pot or pan with an inch of oil. Allow to come to a temperature of about 350 F.
Add a few potstickers at a time. Fry on each side until golden brown. This should not take longer than a few minutes. Let them sit on a plate lined with paper-towel to drain excess oil.

Steaming Method

Fill a large pot with an inch or two of water. Place on medium-high heat and bring to a simmer.
Line your bamboo steamer with parchment. If you do not have a steamer, you may use a colander. Lightly grease it.
Place your dumplings into the steamer and place the lid on top of it.
Allow dumplings to steam for about 15 minutes, or until translucent. (Try not to keep opening the lid to peak, this will only make the cooking time longer.) Make sure there is enough water in the pot at all times. If there isn't much left, add more.