Pull these quick dumplings together on a weeknight or serve them to friends at a dinner party. Quick supper or party fare. They’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 you’re there! Don’t forget the dipping sauce! Grab the recipe here.
Read about our love of Woks and how we put this handy tool to work in our blog: Wok this Way.
Time: 1 hour
Serves 4-6Rating
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Loading...| 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 |
| 1. | 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. |
| 2. | 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. |
| 3. | 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. |
| 4. | 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. |
| 5. | 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, 7–9 minutes. |
| 6. | 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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