Home > Recipes > Shrimp and Mushroom Dumpling in Spicy Vinaigrette sauce

Shrimp
and Mushroom Dumpling in Spicy Vinaigrette sauce
紅油抄手

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Ingredients (4 servings)

  • Filling：

    • 16/20 pieces of Dim Sum skin (dumpling or wanton)
    • 200g prawn, deveined and minced
    • 200g chinese mushrooms, presoaked and minced
    • 3 tbsp sesame oil
    • 3 tbsp soya sauce
    • ½ tsp white pepper
    • 1 egg, beaten
    • 1 tsp cornstarch

  • Sauce ：

    • 120ml chilli oil
    • 2 tbsp soya sauce
    • 2 tbsp black vinegar
    • 8g grated garlic

  • Garnish :

    • Chopped spring onions
    • White sesame seeds

Cooking Step

  • Combine all the sauce ingredients in a bowl and mix well.

  • Add prawn, mushrooms, sesame oil, soya sauce, white pepper, egg and cornstarch into a large mixing bowl. Mix well until sticky paste is formed.

  • Spoon half a tsp of filling into a Dim Sum skin, brush edges with water and fold to seal. (Use a full tsp of filling if using dumpling Dim Sum skin)

  • Repeat step 3 for the rest of the skins. Meanwhile, boil a large pot of water.

  • Gently place dumplings into boiling water and let it cook for 2-3 minutes or until they float to the surface.

  • Portion dumplings into a serving bowl, pour spicy vinaigrette sauce over.

  • Sprinkle spring onions and white sesame seeds as garnish.

  • Serve immediately.