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.

TO ASSEMBLE

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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