Crispy Shrimp Dumplings with Hot Mustard


3 cloves garlic
1” piece of fresh ginger, peeled
2 green onions, thinly sliced
1/3 cup fresh cilantro
2 tbsp soy sauce
1/2 lb shrimp, peeled and deveined
12 oz package wonton wrappers
24 oz neutral oil for frying
Ty Ling Chinese Style Hot Mustard


In the bowl of a food processor fitted with the blade attachment, combine garlic, ginger, green onions, and cilantro. Pulse for 1 minutes, until everything is broken down and finely chopped. 

Remove the tails from the shrimp. Add the shrimp and soy sauce to the food processor and pulse again for 30 seconds to 1 minute, until everything is well combined and the shrimp is finely chopped. 

Filling mixture can be made a day ahead and stored in the freezer until ready to assemble the wontons.

When you are ready to assemble the wontons, line a sheet tray with parchment paper and set aside. 

Scoop a small amount (about 1 tsp) of filling into the center of each wonton wrapper. Brush the edges with a bit of water and fold into a triangle. Seal the edges with your fingers. Grab the two bottom corners of the triangle and bring them to meet in the center. Pinch to seal and then place the wonton on the prepared sheet tray. Repeat with the remaining wonton wrappers and filling. 

When you are ready to cook the wontons, heat oil in a large bottomed pot until it reaches 350°. Use a slotted spoon to add the wontons (a few at a time) to the oil and fry for 1-2 minutes, rotating if needed, until deeply golden brown all over. 

Use a slotted spoon to remove wontons from the oil and drain on a plate lined with a paper towel. Repeat until all of the wontons have been fried. 

Serve fresh wontons with Ty Ling Chinese-Style Hot Mustard for dipping.