These fresh, light corn-and-shrimp dumplings from F&W’s Kay Chun are a cinch to make. Slideshow: Dumplings, Gyoza and Pot Stickers
In a medium bowl, mix the corn kernels with the shrimp, scallions, garlic and ginger and season with salt. Brush the edges of the wrappers with water and spoon 1 tablespoon of the filling in the center of each. Fold one side of the wrapper over to form a half moon, pressing the edges together to seal. In a steamer basket, steam the dumplings over simmering water until cooked through, 3 to 4 minutes. Alternately, boil the dumplings for about 3 minutes. Serve with soy sauce.
The uncooked dumplings can be frozen for up to 1 month.