Gently steamed dumplings with shrimp and shiitake mushrooms are a wonderful appetizer or meal to help celebrate the start of the Chinese (Lunar) New Year.
I have several regrets about the years that I lived in Vancouver, all of them revolving around food adventures that I missed out on. How is it that I skipped the Chinese New Year (Lunar New Year) celebrations in a city that's home to the third largest Chinatown in North America? That's days of noodles (for longevity), dumplings (for good fortune) and shrimp (for laughter). And, of course, the traditional dragon and lion dances, rich in colors and splendor, to ward off the evil spirits.
My kids and I made these dumplings and then proceeded to eat every single one. For me, it's impossible to resist gently steamed pockets of shrimp, shiitake mushrooms, sesame oil and soy sauce. The flavors are simply phenomenal.
This is not an appetizer or meal that you whip up in a matter of minutes. It takes some time to fill and shape the dumplings, but much of the enjoyment comes from the ritual actions of filling, pinching and pleating. For shaping the dumplings, you can simply pinch together the seams, or you can take a little extra time to pleat the edges with your fingers.
Dunk the dumplings in a simple sauce of soy sauce, rice vinegar, sesame oil and chili garlic paste. Chili-garlic paste can be found in the Asian section of most supermarkets.
There are a few choices of kitchen tools for steaming the dumplings. From top to bottom, they are:
Steamer insert (double-boiler): This fits onto a medium-sized saucepan, and the boiling water sits in the bottom of the saucepan. Click here for an example.
Chinese bamboo steamer: This is the traditional way to steam dumplings. Bring the water to a boil in the bottom of a wok and set the bamboo steamer over top of the water. The beauty of this method is that you can steam a large quantity of dumplings at once, as each layer of the steamer can hold 6 to 10 dumplings. Click here for an example.
Collapsible stainless steamer insert: You likely have one of these stashed away in one of your kitchen cupboards. Bring the water to a bowl in a medium saucepan and set the steamer insert into the saucepan, over the water. Click here for an example.
The recipe:
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 damp towel), spoon 1 ½ 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. Cover with a damp towel so that the dumplings don't dry out.
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.
Other recipes for Chinese New Year:
allParenting's Chinese Beef & Bok Choy Noodles (recipe by Cookin' Canuck)
Cookin' Canuck's Spicy Stir-Fry Bok Choy with Ginger & Soy Sauce
Jeanette's Healthy Living's Florence Lin's Baked Coconut Sticky Rice Cake
Steamy Kitchen's Vegetable Spring Rolls (Egg Rolls)
Closet Cooking's Chinese Hot and Sour Soup
Printable Recipe
Steamed Shrimp & Mushroom Dumplings for Chinese New Year
Ingredients
The Dumplings:
- ½ pound uncooked shrimp peeled and chopped
- ¼ cup water chestnuts finely diced
- 1 green onion thinly sliced
- 2 ounces shiitake mushroom stems removed, finely chopped
- 1 tablespoon minced fresh ginger
- 2 garlic cloves minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon chili garlic paste
- approximately 30 round dumplings wrappers
- Napa cabbage leaves
- cornstarch
The Sauce:
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon 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.
Notes
Nutrition
Little Cooking Tips
Amazing work Dara! We don't have water chestnuts here in Greece though, can we substitute with something else or should we omit them altogether?
Again, kudos for the beautiful post!
Panos and Mirella
Carrie's Experimental Kitchen
Good morning, I have featured your gorgeous recipe on this weeks' Seafood Frenzy Friday. I have also linked this recipe to your original post so that my readers will be forwarded to your site and will share on Facebook, Twitter, Pinterest and G+. Thank you for allowing me to share and have a wonderful weekend. Here is the link: http://carriesexperimentalkitchen.blogspot.com/2013/03/seafood-frenzy-friday-week-53.html
Amy
I made this for friends last night, they were great.
I used square wonton wrappers so not quite as pretty!
Dara (Cookin' Canuck)
Hi Amy, I'm so glad you enjoyed the dumplings! My kids and I truly could not stop eating them. Thanks for letting me know!
Michael Chan
Please give me the wrapper recipe to make the dumplings What is the best flour to use ( bread flour ) ?
Mushrooms Canada
I can certainly see how these didn't last long!! Dumplings are always the first things I reach for- love them! Thanks for sharing this recipe, the Shiitake's work beautifully in it!
-Shannon
Tracy
These look amazing, Dara! I always enjoy ordering steamed dumplings when I'm out, but I've never made them at home. I can't wait to give them a try!
Carla @ Carlas Confections
Craving these now! And Im in Vancouver, so I better take advantage of all these food adventures 😀
Jenna
These sound so delightful. And thanks for suggesting other steamers other than the bamboo one. I need to make these soon.