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1
Making the Dipping Sauce:
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2
Combine all the sauce ingredients and let sit in the refrigerator for an hour or longer.
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3
(The sauce will keep for at least a week, tightly covered.)
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4
Making the Dumpling Filling:
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5
In a food processor, combine the bacon, shrimp, scallions, garlic, ginger, soy sauce, and sesame oil and puree for 30 seconds.
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6
Scrape down the sides with a rubber spatula and puree 30 seconds more.
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7
Transfer to a mixing bowl.
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8
Soak the bread in the milk for 5 minutes and work it with your fingers until you have a wet paste; stir this into the shrimp mixture.
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9
Reserve, covered with plastic wrap, in the refrigerator.
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10
Making the Dumplings:
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11
When working with wonton wrappers, keep them tightly wrapped when not in use to prevent them from drying out.
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12
Place 1 1/2 teaspoons of the shrimp mixture in the center of each wrapper.
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13
Brush around the mound with water and bring the sides of the circle up around the mound and pinch together.
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14
At this point you can place the dumplings on a sheet pan and freeze them.
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15
Finishing and Serving:
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16
Bring about 6 quarts of water to a boil, add the dumplings, and regulate the heat to maintain a gentle simmer for 5 minutes.
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17
Remove the dumplings with a slotted spoon or spider utensil onto a flat surface (not paper towels, which will stick).
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18
Working in batches of 24 or moredepending on the size of your pansheat 2 tablespoons of the oil over medium heat in a nonstick saute pan.
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19
Heat the dumplings over medium heat until golden brown on the bottom, 2 to 3 minutes if the dumplings just came out of the water, or 5 to 6 minutes if the dumplings started out cold.
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20
Serve with the dipping sauce.
