Alaska Surimi Dumplings with Chili Crisp and Cheese
- Yield: 30 dumplings
Ingredients - Surimi Dumplings
- 400 grams Alaska surimi seafood chunks
- 50 grams chili crisp
- 150 grams of Kewpie mayonnaise
- 125 grams shredded American cheese
- 35 grams yuzu juice
- 8 grams cornstarch
- 30 dumpling skins (such as Twin Marquis)
- 1 tablespoon of vegetable (or other neutral) oil
Surimi Dipping Sauce
- 75 grams Alaska Surimi seafood, minced
- 120 grams rice wine vinegar
- 4 grams gochugaru
- 40 grams fish sauce
- 70 grams neutral oil (like vegetable)
Preparation
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Step 1 Prepare surimi
Lightly chop surimi into small pieces.
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Step 2 Prepare filling
Add surimi into a bowl with other ingredients and stir well so that cornstarch activates and tightens the filling.
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Step 3 Fold
Put approximately 30 grams of filling into each dumpling skin and fold. Should make 30 dumplings.
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Step 4 Fry
Heat a nonstick skipped on medium high heat and add 1 tablespoon of vegetable oil. Working in batches so to not crowd the pan, add dumplings flat side down. Add 6oz of water and cover. Bring to a boil then remove lid and cook until water has evaporated. Lower heat to medium low and cook until dumplings are crisp on the bottom.
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Step 5 Make dipping sauce
Add minced surimi, rice vinegar, chili flake and fish sauce to a heat proof bowl.
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Step 6 Serve
In a small sauce pan, bring the neutral oil up to 375 degrees. Then slowly pour the hot oil over the contents of the other bowl. Let cool and serve with surimi dumplings.
