Mini Shrimp Dumplings with Shiitake & Water Chestnut

Screw my liquid diet. Ever since I bought my new dinnerware, I’ve been dying to use it. And it’s probably a good thing that I’m experimenting on canapés/amuse-bouche because we’ll be doing it for L’Ecole in the next and final level.

[Everything organic, except water chestnuts, shrimp from Thailand]

  • ¼ cup shiitake mushrooms, finely diced
  • ¼ cup water chestnuts, finely diced (around 6-7)
  • ½ cup flowering chives, finely chopped
  • ½ lb shrimp, finely diced
  • 1 packet gyoza wrappers
  • Chives, finely diced for garnish
  • 1 tsp simple syrup (equal amounts of water and sugar, melted)
  • ½ cup soy sauce
  • Salt & freshly ground white pepper
  • Oil for deep-frying

Combine shiitake, water chestnuts, chives, and shrimp in a mixing bowl. Season with salt and gently with white pepper, mix well. If you’re unsure about the taste, make a test dumpling.

Using a 2-inch ring mold, cut mini-wrappers from the store-bought wrappers. Save the scraps, thinly slice them and deep-fry them until golden brown. Drain on paper towels and using your fingers, crumble them into smaller pieces.

Make as many dumplings as you can from the filling.


Boil a pot of cold water, when it comes to a rolling boil, put in the dumplings – do not overcrowd the pot. When the dumplings float to the surface and the water is boiling again, cook for 6-8 minutes.

In another pot, make simple syrup if you don’t have any. Melt the simple syrup into the soy sauce and turn off heat.

Plating: in Chinese spoons, place dumplings flat/upright and add 1 tsp of sweet soy sauce into the spoons. Sprinkle with fried wrapper pieces and chives.


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