Steamed Dumplings

by Hara Dretaki

With Shrimp and Bok Choy


  • 1⁄2 lb. shrimp, cooked
  • 1 1⁄2 cup carrot, grated
  • 1⁄2 cup bok choy leaves and stems, washed and shredded
  • 2 Tbsp scallions, sliced
  • 2 Tbsp red pepper, stemmed, seeded, and cut
  • 1 Tbsp cilantro, reserve the stems
  • 1 Tbsp ginger
  • 1 Tbsp hoisin sauce
  • 1 tsp toasted sesame oil
  • 1 egg white
  • 1 tsp salt
  • 15 or 20 round wonton wrappers
Steamed Dumplings

Elizabeth Cecil

Make the filling:
Place all the ingredients in a food processor and blend until the ingredients bind together, but before they turn into a paste.

Make the dumplings:
arrange several wonton wrappers on a work surface such as a clean cutting board or a sheet pan. Place 1 teaspoon of filling in the center of each wrapper. Moisten the edges with dabs of water and seal the filling by bringing the opposite edges into the center and pinching them together. each dumpling should be completely closed.

Cook the dumplings:
Bring about 2 cups of water to boil in a wok. add 2 or 3 pieces of ginger, a dash of sesame oil, and cilantro stems into the water. Place a few dumplings in a bamboo steaming basket and place basket in the wok. steam until the dumpling skins become translucent, about 5 to 8 minutes. repeat with the remaining dumplings.

Serve the dumplings hot with a dipping sauce: equal parts soy sauce or tamari, rice vinegar, and toasted sesame oil. Float some thinly sliced green onions on top to garnish.

Makes 4 servings