Steamed Shrimp & Mushroom Dumplings For Chinese New Year
These homemade shrimp dumplings are filled with a flavorful mixture of shrimp, water chestnuts, mushrooms, and aromatic seasonings. Encased in delicate dumpling wrappers, these steamed bundles are served with a tangy soy dipping sauce that perfectly complements the savory filling. Enjoy these dumplings as a delicious appetizer or light meal for your next gathering or as a special treat for yourself.
— Constant Cookbook
Ingredients
- 1/2 lb. uncooked shrimp, peeled and chopped
- 1/4 cup water chestnuts, finely diced
- 1 green onion, thinly sliced
- 2 oz. shiitake mushroom, 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
- Approximately 30 round dumplings wrappers
- Napa cabbage leaves
- Cornstarch
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp chili garlic paste
Instructions
- The Dumplings:
- In a medium bowl, mix together the shrimp, water chestnuts , green onion, shiitake mushrooms, ginger, garlic, soy sauce, sesame oil and chili garlic paste until well combined.
- Working with one dumpling wrapper at a time (keep the others fresh under a moistened towel), spoon 1½ teaspoon of the shrimp mixture into the middle of the wrapper.
- Using your finger and some water, lightly wet the outside of the dumpling wrapper. Bring the two sides of the wrapper up to meet in the middle. Squeeze the edges together to seal. Crimp the edges if you wish.
- Lay each dumpling on a baking sheet sprinkled with cornstarch.
- Using a steaming tool of your choice (see options above), bring about ½ inch of water to a bowl in the bottom of the steaming vessel (i.e., in a pot of wok). Be sure that the water is not going to touch the steaming basket.
- Line the steaming basket with cabbage leaves to prevent sticking. Place as many dumplings in the steaming basket without letting the dumplings touch each other, about 6 to 10.
- Cover the steaming basket and place it over the boiling water, and reduce the heat to medium. Steam for 8 to 9 minutes. Check the water halfway through. If it is getting too low, refill with hot water.
- Place the dumplings on a serving dish and place in the oven to keep warm. Repeat with remaining dumplings, and additional water.
- The Sauce:
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil and chili garlic paste.
- Serve with the dumplings as a dipping sauce.
Cook Time
20M
Prep Time
PT40M
Yield
Approximately 30 dumplings
Nutrition
- Calories: 36 kcal
- Carbohydrate Content: 5 g
- Protein Content: 3 g
- Fat Content: 1 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 20 mg
- Sodium Content: 252 mg
- Fiber Content: 1 g
- Sugar Content: 1 g
- Serving Size: 1 serving
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