Quick and Easy Oregon Shrimp Dumplings

This recipe is so versatile! In this recipe, I'm using Oregon shrimp and leeks, since they're in season around the Pacific NW. But I've also used to pork and kale and even tofu. Now I did cheat, as the wrappers were store-bought. That's why this recipe is so quick! We have a nice Japanese market in Bellevue called Uwajimaya. They also sell a variety of Asian ingredients, mostly Chinese and Vietnamese. I pick up the Mandarin brand gyoza wrappings. I try and avoid getting the wonton wrappers, as they tend to be thin and don't hold up to a steam. But if that's all you can get your hands on, it will do just fine. 


1 package of Dumpling wrapper 

1/4 lb fresh Oregon Shrimp or protein of choice

1/2 cup finely chopped leeks

1 tbs chopped lacinato kale for color

1 finely sliced red Korean pepper or other pepper for color

1 tsp sesame oil

1 tsp fish sauce or soy sauce (to taste)


Combine all ingredients in a bowl and begin wrapping. (Recipe in progress)