Shrimp Dumplings

This shrimp dumpling introduces a refined twist with its velvety smoothness and delicate texture, perfectly complemented by a savory shrimp filling for an elevated and gourmet experience.

  • Yield: 32 dumplings
  • Prep Time: 15 min
  • Cook Time: 15 min

Ingredients

Shrimp Filling
3/4 lbs (340g) Raw Peeled and Deveined Shrimp, chopped
1 and 1/2 Cup (120g) Shitake Mushrooms, chopped
2 Teaspoons Fresh Ginger, grated
6 Stems Scallions, diced
2 Teaspoons Garlic, minced
1/2 Yellow Onion, diced
1 and 1/2 Cups (120g), Purple Cabbage, diced
2 tablespoons Soy Sauce
4 teaspoons Sesame Oil
Salt and Pepper, to taste
Dipping Sauce
1 Tablespoon Soy Sauce
1 Tablespoon Water
1 Tablespoon Sesame Oil
1 Teaspoon Vinegar
1 Teaspoon Garlic, minced

Instructions

Preparing the Filling

  1. In a large mixing bowl, combine the chopped shrimp, mushrooms, onion, scallion, and purple cabbage. Mix well.
  2. Add the sesame oil, soy sauce, minced garlic, salt, and pepper. Stir until everything is well combined.

Fill Dumplings

  1. Place a tablespoon of the shrimp filling onto the center of each dumpling wrapper.
  2. Fold the wrapper in half to form a half-moon shape. Pinch the middle of the edge to seal, then fold and pleat the edges towards the center, creating a sealed dumpling. Practice makes perfect, so don’t worry if it takes a few tries.

Cooking the Dumplings

  1. Cover the finished dumplings to prevent them from drying out. Dust the bottom of each dumpling with Caputo “00” Chefs Flour to prevent sticking.
  2. Heat a frying pan over medium-high heat and add 1-2 tablespoons of Olitalia Extra Virgin Olive Oil.
  3. Once the oil is hot, gently place the dumplings in the pan, making sure not to overcrowd them.
  4. Fry the dumplings for 1-2 minutes, or until they are golden brown on the bottom.
  5. Reduce the heat to medium-low, add 1/4 cup of water to the pan, and cover with a lid. Steam the dumplings for 5-6 minutes, or until cooked through.

Preparing the Dipping Sauce and Serve!

  1. In a small mixing bowl, combine the soy sauce, rice vinegar, sesame oil, sugar, and minced garlic (if using). Mix until well combined.
  2. Plate the dumplings and serve with a side of dipping sauce. Enjoy!

Products Used In The Recipe

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About the Chef



Meet Chef Domenico "Mimmo" Tolomeo



Chef Domenico "Mimmo" Tolomeo

Domenico “Mimmo” Tolomeo is a first-generation Italian American who comes from a long line of master bread makers from Italy’s southern region. He joined the Orlando Foods team as our Corporate Chef in July 2022, and is currently the co-owner of Taglio Pizza in Mineola, NY. Mimmo trained under Award Winning Master Pizzaioli Roberto Caporuscio and Giorgia Caporuscio, under whose guidance he received his certification from the Associazione Pizzaiouli Napoletani, the governing body of pizza makers in Italy. His accomplishments include being part of the World Pizza Champions, being the recipient of the 2019 Caputo Rising Star Pizzaiolo at the Infamous Caputo Cup, and being the Capo Pizzaiolo at the world-renowned Keste Pizza e Vino.