ABOUT THE RECIPE
This menu brings together three distinctive dumpling recipes, blending savory and sweet flavors in a harmonious Asian-inspired feast. From the delicate Tofu, Spinach & Mushroom Dumplings to the flavorful shrimp and chicken Shu Mei, finishing with crispy Raspberry Nutella Wontons, this trio offers a complete dining experience that moves from light and aromatic to indulgent and sweet.
INGREDIENTS
For the Tofu, Spinach & Mushroom Dumplings
8 oz (250 g) firm tofu, drained, patted dry and finely diced
1 egg white
2 teaspoons peeled and minced fresh ginger
1 garlic clove, minced
2 tablespoons finely chopped green onion (scallion), white and green parts
1 tablespoon soy sauce
½ teaspoon dark sesame oil
1 teaspoon all-purpose cornstarch
2 tablespoons finely chopped fresh coriander leaves (cilantro)
½ cup (50 g) stemmed and finely chopped fresh shiitake mushrooms
¼ cup thawed frozen spinach, squeezed dry and finely chopped
Store-bought round dumpling wrappers
For the Dipping Sauce
4 tablespoons soy sauce
1 teaspoon dark sesame oil
½ teaspoon sugar
½ teaspoon balsamic vinegar
For the Shu Mei Filling
2–3 fresh shiitake mushrooms, finely chopped
10 medium shrimp, peeled, deveined and coarsely chopped
6 oz ground chicken
½ teaspoon salt
⅛ teaspoon white pepper
¼ teaspoon sesame oil
½ egg white
4 tablespoons finely chopped scallions, green and white parts
2 teaspoons cornstarch
1 teaspoon vegetable oil
1 teaspoon finely chopped ginger
1 tablespoon finely chopped carrot
Round dumpling wrappers
For the Soy Scallion Dipping Sauce
3 tablespoons light soy sauce
½ teaspoon sugar
1 tablespoon chopped green onion with tops
For the Raspberry Nutella Wontons
4 cups raspberries
¾ cup Nutella
Round dumpling wrappers
A Note on Measurements
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve the best results, we highly recommend using a kitchen scale and following the metric measurements when possible.
PREPARATION
Preparing the Tofu, Spinach & Mushroom Dumplings
In a large bowl, combine the egg white, ginger, garlic, green onion, soy sauce, sesame oil, cornstarch, cilantro, mushrooms, and spinach until well blended. Add the diced tofu and gently fold it into the mixture.
Place 1 tablespoon of the filling in the center of a dumpling wrapper. Lift the edges of the wrapper and create several pleats, pinching to form a pouch that encloses the mixture. Seal the top tightly. Repeat with the remaining wrappers and filling.
Heat 1 tablespoon of oil in a wok or skillet over moderately high heat. Arrange 12 dumplings in a single layer and fry for 2 minutes, or until the bottoms turn golden brown. Add ½ cup (125 ml) water, cover, and steam for 6–7 minutes, until the water has evaporated. Repeat with the remaining dumplings.
Preparing the Dipping Sauce
Combine the soy sauce, sesame oil, sugar, and balsamic vinegar in a small bowl. Garnish with chopped green onions and serve alongside the dumplings.
Preparing the Shu Mei
In a medium bowl, mix together the ground chicken, chopped shrimp, shiitake mushrooms, salt, white pepper, sesame oil, egg white, scallions, cornstarch, vegetable oil, ginger, and carrot until thoroughly combined.
Place 1 tablespoon of the filling in the center of a shu mai wrapper. Bring the edges up around the filling, leaving the top exposed. Repeat with the remaining wrappers and filling.
Arrange the dumplings in a single layer on a steamer rack. Cover and steam over boiling water for 12 minutes, adding more boiling water if necessary during cooking.
Preparing the Soy Scallion Dipping Sauce
Stir together the light soy sauce, sugar, and chopped green onion in a small bowl. Serve with the steamed shu mei.
Preparing the Raspberry Nutella Wontons
In a bowl, combine the raspberries with Nutella and mix until smooth. Lay out the dumpling wrappers and brush the edges with egg wash. Spoon about 1 teaspoon of the raspberry-Nutella mixture into the center of each wrapper. Fold in half and seal tightly.
Heat vegetable oil in a deep pan. Fry the wontons for 1–2 minutes per side, until golden brown. Drain and serve warm with store-bought chocolate sauce.
Team Building & Private Classes
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Ingredients kits available upon request.
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