Rissóis de Camarão (Portuguese Shrimp Turnovers)

For the Filling:

• 1 tbsp Olive oil
• 1/2 to 3/4 cup White onion, finely chopped
• 2 dashes Hot sauce, preferably Tabasco sauce
• 1/4 to 1/2 cup Fresh parsley, chopped finely
• Kosher salt, to taste
• 1lb Shrimp, chopped(two to three cups)
• 1-2 cups Whole milk
• 1-2tbsp All purpose flour

For the Dough:

• 1 + 1/2 cup Water
• 1 tsp Kosher salt
• 1 + 1/2 tbsp Butter
• 1 + 1/2 tsp Olive Oil
• 1 +1/2 cup All purpose flour

For Cooking the Dumplings:

• 1 Whole egg, beaten
• 1/2 to 1 cup Fine bread crumbs
• Oil for deep frying

1. First, we will prepare our filling. Set a small saucepan over medium-low heat. Add your olive oil and saute onion to slowly brown in the saucepan. Make sure the shrimp is dry by blotting it with a paper towel. Quickly add the parsley, tabasco sauce, and chopped shrimp. In a small bowl, whisk together all of the flour with roughly two-thirds of the milk. Pour the milk and flour mixture slowly through a strainer into the saucepan with the shrimp, gradually adding more of the mixture as the shrimp and milk thickens. Mix the last of the milk in the same small bowl and pour through the strainer into the saucepan. Continue stirring with a wooden spoon, scraping down the sides of the pan until the mixture is thickened. Remove from heat and let cool in the saucepan while we make our dough.
2. Bring your water, salt, butter, and olive oil, to a boil over medium-high heat. Add all of the flour to the pot and mix vigorously in the pot until your dough forms a ball. Remove dough from the pot and roll it out on a parchment lined flat work surface. Be careful, the dough will be hot at first! Roll your dough in pieces until it is very thin. Using a roughly three inch round cutter, cut out circles of dough. Place teaspoon of the filling in the center of the rolled warm dough. Fold the dough in half over the filling to create a half circle and push the edges of the dough together using a fork to create a dumpling shape.
3. Dip each dumpling in a beaten egg and shake off excess egg wash. Dip the egg coated dumpling into the fine bread crumbs, coating well. Shake off any excess crumbs and place the dumplings in a single layer onto a sheet pan lined with parchment paper. Once you have coated all of your dumplings, we will fry them!
4. Heat canola oil in a 2-quart saucepan. Once the oil is hot, place some of the dumplings into the hot oil and cook in the oil until both sides are golden brown and crisp. One they have cooked completely, place the cooked dumplings onto a paper towel lined cookie sheet. Let cool to room temperature and serve immediately. Enjoy!