Shrimp and Shiitake Mushroom Dumplings
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- FOR THE WRAPPERS:
- 2 cups all purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 2/3 cup hot water
- FOR THE FILLING:
- 1/2 lb. uncooked shrimp, peeled, rinsed, and chopped
- 1/4 cup water chestnuts, finely diced
- 1 green onion, thinly sliced
- 2 oz. shiitake mushrooms, stems removed, finely chopped
- 1 tbsp minced fresh ginger
- 2 garlic cloves, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp chili garlic paste
- Napa cabbages leaves (if using traditional steamer)
- FOR THE SAUCE:
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tsp sesame oil
1. Measure out 2 cups of flour into a large bowl. In a small cup, dissolve ½ teaspoon of salt in ? cup of hot water. Slowly pour the hot water into flour, stirring quickly at the same time. Continue mixing by hand until dough has formed.
2. Lightly flour a dry surface. Knead dough with the heel of your hand until the dough becomes smooth and slightly stiff (about 4-5 minutes). Adjust while kneading with more flour or water if needed. When finished kneading, set aside and let dough rest for at least 30 minutes.
3. While the dough rests, make the filling. Begin by peeling, deveining, and rinsing the shrimp. Finely chop, and place into a medium sized bowl. Add the water chestnuts, green onion, shiitake mushrooms, ginger, garlic, soy sauce, sesame oil, and chili garlic paste, and mix until well combined.
4. Once your dough has been set aside to rest for 30 minutes, you can begin to create the dumpling wrappers. To begin, use a sharp knife to cut the dough into 4 equal pieces. On a lightly floured work surface, use your hands to roll each piece into a long, thin log (about ¾ to 1 inch in diameter).
5. Working on one log at a time (cover the dough you’re not working on with a damp towel to keep it from drying out), lay your log down horizontally on a clean surface. Vertically slice the log so that you have ¾ to 1 inch discs (similar to making gnocchi, or slicing cookies from pre-made dough rolls). You should get about 8 discs per roll.
6. Flatten each disc with your hands to get it into a circular shape. Then use a rolling pin to flatten the disc into a thin 3 and a ½ inch circle. Flour your surface to prevent sticking. Begin filling a few dumplings at a time as the dough dries out very easily. Consider rolling out and filling four dumplings in sets, keeping the dough in the queue covered.
7. To fill a dumpling, spoon 1 ½ teaspoon of the shrimp mixture into the middle of the wrapper. Use your finger and a little water to lightly wet the edges of the wrapper, then bring opposite sides of the wrapper to meet in the middle. Squeeze the edges to seal, or crimp the edges if you wish. Continue slicing the dough logs into pieces, forming them into discs, rolling them into wrappers, and filling them until all of the filling and dough has been used.
8. Lay each dumpling on a baking sheet and sprinkle with cornstarch.
To steam: Bring about ½ inch of water to a boil in a wok pot. Make sure that the water isn’t close enough to touch your steaming basket. Line your steaming basket with cabbage leaves to prevent sticking, then place as many dumplings as you can in the steaming basket without letting them touch. Steam for 8-10 minutes.
To boil: Bring a medium pot of water to a boil. Add a few dumplings at a time to the pot, and cook until all of them come to the surface. Once they’ve risen, cook for another minute or two then remove.
To pan fry: Heat a medium to large pan with 1 tablespoon of vegetable oil over medium-high heat. Add enough dumplings to the pan that you can still move them around without having them touch each other. Fry for 1-2 minutes, or until the bottoms become golden brown. Add ¼ cup of water to the pan, and cover immediately with a lid. Reduce heat to medium low, and steam for 4-5 minutes.
Freezing: Freeze dumplings on a tray with no pieces touching each other for at least one hour, then you can transfer them to a freezer bag. The first step is necessary to prevent sticking in the freezing process.