5 Flavor Shrimp Dumplings Recipe

Specials

1. 1

   Mise en place

   Soak porcini mushrooms in warm water for 15 minutes until softened, then drain and finely chop. Rehydrate cordyceps in warm water for 10 minutes, then drain.

2. 2

   Divide shrimp for five flavor fillings

   Gently pulse or chop the shrimp to a coarse paste, then divide into five roughly equal portions (about 100 g each) for the five flavor fillings.

3. 3

   Flavor A: Squid Ink & Porcini

   In a bowl mix 100 g shrimp with 1/2 tsp squid ink, 6 g chopped porcini, 2 cloves minced garlic, 1/2 tbsp minced ginger, 0.25 tsp salt, and 1/2 tsp sesame oil until evenly combined. Set aside.

4. 4

   Flavor B: Algae & Wasabi

   In a bowl mix 100 g shrimp with 1 tbsp nori algae flakes, 1 tsp wasabi paste, and 1 tbsp soy sauce until glossy. Set aside.

5. 5

   Flavor C: Carrot & Habanero

   In a bowl mix 100 g shrimp with 1/4 cup finely grated carrot, 1 minced habanero, 1/2 tbsp soy sauce, and 1/2 tsp sesame oil. Set aside.

6. 6

   Flavor D: Beet & Cordyceps

   In a bowl mix 100 g shrimp with 1 medium beet grated, 3 g cordyceps, 1 clove minced garlic, and 1/2 tsp sesame oil. Set aside.

7. 7

   Flavor E: Scallion & Sesame

   In a bowl mix 100 g shrimp with 2 finely chopped scallions, 1/2 tbsp sesame oil, and 0.5 tsp salt. Set aside.

8. 8

   Wraps and assembly prep

   Keep dumpling wrappers covered with a damp towel to prevent drying. Lightly brush the edges of each wrapper with water to help sealing.

9. 9

   Assemble dumplings

   Place a wrapper in your hand, add about 1 teaspoon of one of the five fillings in the center. Moisten the edge with water, then pleat and seal to form a dumpling. Repeat, mixing flavors across the batch for variety. You can alternate flavors or make some with a consistent flavor if preferred.

10. 10

    Cooking options

    Steam dumplings in a steamer for 6-8 minutes until wrappers are translucent and filling is cooked. Alternatively, pan-fry in a lightly oiled skillet until bottoms are golden, then add about 1/4 cup water and cover to steam 4-5 minutes until cooked through.

11. 11

    Serving

    Serve hot with a dipping sauce of soy and rice vinegar or a light chili-ginger soy. Garnish with extra scallions if desired.