Recipes Lemony Shrimp Dumplings Be the first to rate & review! Use thin, round gyoza wrappers rather than thick, square wonton wrappers. The delicacy of the gyoza skin pairs wonderfully with the fragrant, fresh shrimp filling and lemony soy dipping sauce.Plus: More Appetizer Recipes and Tips By Anita Lo Anita Lo Chef Anita Lo combines classic French training with a global perspective. While earning a French degree from Columbia University, Lo studied abroad in Paris, and later attended culinary school there at École Ritz-Escoffier. Back in New York she worked in some of the most lauded restaurants of the late '80s and early '90s—Bouley, Chanterelle and Maxim's—before leaving to travel through Europe and Southeast Asia to research her own restaurant, Annisa, which opened in 2000. Here, Lo, a Food & Wine Best New Chef 2001 and the author of Cooking Without Borders, discusses sea robins, stuffed pandas and weird sushi. Food & Wine's Editorial Guidelines Updated on December 29, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 1 hrs Yield: 45 dumplings Ingredients Sauce 3 tablespoons soy sauce 3 tablespoons water 2 tablespoons fresh lemon juice 1 tablespoon Asian fish sauce 1 scallion, thinly sliced Dumplings 1 1/2 pounds medium shrimp, shelled and deveined 1 1/2 tablespoons cornstarch, plus more for dusting 2 tablespoons soy sauce 1 tablespoon fresh lemon juice 1 large egg, beaten 1 teaspoon finely grated lemon zest 1 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 1/2 cup diced, peeled jicama (1/4-inch) 2 scallions, thinly sliced 45 gyoza wrappers (see Note) Green leaf lettuce leaves, for steaming Directions In a small bowl, combine the soy sauce with the water, lemon juice, fish sauce and scallion. Very coarsely chop two-thirds of the shrimp and transfer to a food processor. Add 1 1/2 tablespoons of the cornstarch, the soy sauce, lemon juice, egg, lemon zest, salt and pepper and process until very finely chopped. Scrape into a large bowl. Cut the remaining shrimp into 1/3-inch pieces and add to the bowl. Mix in the jicama and scallions. Dust a baking sheet with cornstarch. Lay 4 gyoza wrappers on a work surface; keep the rest covered with plastic wrap. Moisten the edges of the wrappers with water. Place a level tablespoon of filling on one side of each wrapper and fold in half to form half-moons. Press all around the filling to release any air pockets and to seal. Lift each dumpling by the sealed edge, transfer it to the baking sheet and press down lightly to flatten the bottom; the dumpling should be standing with the sealed side up on the baking sheet. Repeat with the remaining wrappers and filling. Fill a wok or a very large skillet with 2 inches of water and bring to a boil. Line a double-tiered bamboo steamer with lettuce leaves and arrange half of the dumplings in the steamer without crowding. Cover and steam over moderate heat until firm and cooked through, about 12 minutes. Steam the remaining dumplings. Serve the dumplings right away, passing the dipping sauce at the table. Notes If you can't find gyoza wrappers, look for thin, round dumpling wrappers. Rate it Print