INGREDIENTS

18 each  6.5" Grill-Ready™ Par-Baked Flour Tortillas (09301)  
Korean-Soy Marinade , see related recipe   
1 lb.  Shrimp , raw , peeled and deveined 
3 oz. Fresh Baby Spinach  
8 oz. Fresh Shitake Mushroom , roughly chopped   
1/4 cup Chopped Scallions   
5 each  Ginger Root Slices 
1 each  Garlic Clove , smashed 
1/2 tsp.  Salt  
1/4 tsp. Black Pepper  
 Egg Wash , as needed 
1/4 cup  Sesame Oil  
1/4 cup  Chile Oil  
3 cups  Chicken Broth  
Toasted Sesame Seeds , as needed 
Bias Sliced Scallions  , as needed 

DIRECTIONS

1.) Place shrimp in an airtight container or bag and pour 1/3 cup Korean-Soy Marinade over, and let marinate under refrigeration for 20 to 30 minutes depending on size of shrimp; drain, discard marinade and reserve shrimp under refrigeration.

2.) In bowl of food processor, add spinach and pulse several times to chop down greens, add mushrooms, scallions, ginger, garlic, salt and pepper; pulse until evenly chopped. Add reserved shrimp and pulse until shrimp is roughly chopped.

3.) To Make Dumplings: Cut each par-baked tortilla in half, place a heaping tablespoon of filling in center of each tortilla half. Brush edges of tortilla half with egg wash and fold to enclose filling, press edges to seal, and pinch to crimp top rounded edge of each dumpling.

4.) To Pan Fry Dumplings To Order: Heat 1 teaspoon each sesame and chile oil in a small sauté pan over medium heat, add 3 dumplings and brown on each side for 2 minutes. Add ¼ cup chicken broth, top with lid and let steam for 2 additional minutes. Plate with 2 ounces ramekin of reserved Korean-Soy Marinade and garnish with toasted sesame seeds and scallions as desired.

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