Steamed Shrimp Dumplings

We Believe in Home Cooks

Steamed Shrimp Dumplings

0.0 from 0 votes
Servings

4-6

Total time

1

hour 

Pull these quick dumplings together on a weeknight or serve them to friends at a dinner party. Quick supper or party fare. Theyโ€™re that good! Big umami flavor takes center stage thanks to our Porcini Extra Virgin Olive Oil and Smoked Porcini Shallot Mustard Blend. A quick saute. A few folds. And youโ€™re there! Donโ€™t forget the dipping sauce! Grab the recipe here.

Read about our love ofย Woksย and how we put this handy tool to work inย our blog: Wok this Way.

Ingredients

  • 2 Tbl Porcini Extra Virgin Olive Oil

  • 1/2 cup minced Shitake mushrooms

  • 2 tsp Smoked Porcini Shallot Mushroom Blend

  • 2 garlic cloves, minced

  • 1 cup raw shrimp minced

  • 1/4 cup minced scallions, white & green parts

  • 2 tsp fresh ginger, grated

  • 2 tsp sherry cooking wine

  • 1 tsp freshly ground black pepper

  • 1 tsp Kosher Flake Salt

  • 1 tsp sugar

  • 1/2 cup minced garlic chives

  • 8 large cabbage leaves, for lining the steamer

  • 1 package round dumpling wrappers

  • Dumpling Dipping Sauce

Instructions

  • Make the filling: In a small skillet over medium-high heat, heat the oil. Add the mushrooms and cook, stirring occasionally, until tender and lightly browned, about 4 minutes. Reduce the heat to medium and add the garlic. Cook, stirring constantly, 1 minute. Remove and let cool.
  • In a medium bowl using your hands, mix the mushrooms, shrimp, scallions, ginger, sherry, pepper, salt and sugar into a sticky paste. Fold in the chives.
  • Holding a wrapper in your palm, fill the center with a Tbl of filling. Pinch the edges shut to form a half moon, stretching the dough slightly as needed and squeezing out any air bubbles. Tug the ends of the dumpling slightly to elongate, then curve into a slight crescent shape. Repeat with the remaining wrappers.
  • Line the baskets of one or more large bamboo steamers with cabbage leaves. Leaving at least 1 inch between each dumpling, lay in as many dumplings as will fit. Stack the steamers and cover with a lid.
  • In a large pot over high heat, bring 2 inches of water to a boil. Place the steamer over the pot (if using multiple steamers, use multiple pots), with the steamers resting at least 2 inches above water. Steam until the dumpling wrappers are translucent and shiny, 7โ€“9 minutes.
  • Turn off the heat and carefully remove the steamers from the pots. Uncover the steamers and serve the dumplings immediately, straight from the steamers with the dipping sauce.

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