Delicious Shrimp Dumplings with Ginger Broth

There’s something so comforting about dumplings! They are so soft and delicious and only take a few minutes to cook! And they can bring out your creative juices as you experiment with different shapes!

I recently attended a workshop in Asian dumplings and my favorite was making the prawn (shrimp) filling. I soon discovered that folding the dumplings was not that difficult and I soon got the hang of it. You can either keep it simple by folding the wrapper in half or bring the two ends together for a slightly fancier effect:

: Simply fold the wrapper in half

: Or bring the two ends together for a fancier shape

My recipe makes about 20 dumplings; if you don’t want to make them all in one batch, you could spread them out over several days or freeze some and cook them later. I prefer steaming my dumplings in a steamer basket but you could also boil them in water. Cooking time is about 8-10 minutes in the steamer basket.

My favorite dumpling is what I call the ‘crescent shape‘. This involves pleating (or crimping) one side of the dumpling while pressing both sides together. This creates a crescent shape, with pleating on one side and a smooth rounded side on the other:

: Fold dumpling in half

: Make pleats on one side, pressing both sides together

: Continue pleating to the end

: This produces a concave crescent shape

The important thing is not get too discouraged on your first tries at making dumplings- the important thing is that they taste good. Here is a short video on how to shape dumplings.

I hope you enjoy making dumplings! Please let me know how they turn out. And BTW, please follow me on Facebook or Instagram!

Delicious Shrimp Dumplings with Ginger Broth

Print Recipe

Serves: 4 Cooking Time: 1/2 hour

Ingredients

Shrimp Filling:
1 packet round Gow Gee wrappers
2 cups (380 g) diced raw shrimp (prawns)
1/3 cup finely chopped bamboo shoots
1/3 cup diced water chestnuts
2 tsp grated raw ginger
1/3 cup finely chopped spring onion (green onion)
2 tsp sesame oil
‘Splash’ of sherry
1 ½ tsp salt
Black pepper
1 egg white
1 Tbsp corn flour (corn starch)
Ginger Broth:
4 cups chicken stock
1 Tbsp grated raw ginger
2 Tbsps cooking sherry
2 Tbsps soy sauce
1 finely chopped spring onion
8 shitake mushrooms, ends trimmed
2 ‘bundles’ of bok choy
Coriander for garnish

Instructions

For the filling, combine all ingredients in a large bowl and set aside.

To make the dumplings, place a single gow gee wrapper on your work bench. Moisten the outer edge of the wrapper with water using your finger. Place about 1 teaspoon of filling in the center of the wrapper and fold according to the desired shape. Repeat until the filling is used up. Place a damp towel over the completed dumplings to avoid drying out.

Steam the dumplings in a steamer basket placed inside a wok containing about three inches of water- steam for about 8-10 minutes, or until the dumpling dough turns translucent and the filling becomes firm.

For the ginger broth, add the grated ginger to the chicken stock, along with the sherry, soy sauce and spring onion. Rinse the shitake mushrooms and trim the ends; add to the broth and cook for several minutes until the mushrooms soften. Add several pieces of bok choy to the broth and cook for several minutes until the leaves wilt. Add the dumplings and coriander garnish and serve warm.

Notes

For the dumplings that have an opening at the top, I added a few finely chopped carrots to add color.

June 26, 2019 By Fran Flint

Salted Caramel Chocolate Tart Pavlova with Mixed Berries

About Fran Flint

I've lived in Paris, Adelaide and San Diego and love to create tasty recipes from around the world!

Delicious Shrimp Dumplings with Ginger Broth