Shrimp & Shiitake Dumplings with Sauteed Bok Choy & Soy Dipping Sauce by Blue Apron
Servings Prep Time
2servings 15minutes
Cook Time
25-35minutes
Servings Prep Time
2servings 15minutes
Cook Time
25-35minutes
Ingredients
  • 10oz shrimp
  • 12 dumpling wrappers
  • 6oz baby bok choy
  • 3 cloves garlic
  • 1 meyer lemon
  • 1/2bunch Garlic Chives
  • 2tbs Soy Glaze
  • 2tbs black bean sauce
  • 1 shallot
  • 1tbs rice vinegar
  • 1tsp furikake
  • 1/2oz shiitake mushrooms
Instructions
  1. Wash and dry the fresh produce. In a medium bowl, combine the mushrooms and ¾ cup of hot water; let stand for at least 10 minutes. Stack the wrappers on a plate; cover with a damp paper towel. Peel and mince the garlic and shallot. Thinly slice the garlic chives. Cut off and discard the root end of the bok choy; halve crosswise and separate the leaves. Quarter and deseed the lemon. Finely chop the shrimp and transfer to a bowl. Thoroughly wash your hands, knife and cutting board after handling the shrimp.
  2. Reserving the water, transfer the mushrooms to a cutting board and finely chop. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, shallot and half the garlic chives; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the chopped mushrooms; cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the chopped shrimp; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly opaque. Stir in the vinegar,black bean sauce and half the furikake. Cook, stirring frequently, 30 seconds to 1 minute, or until the shrimp is cooked through. Transfer to a bowl; season with salt and pepper to taste. Rinse and wipe out the pan.
  3. Fill a small bowl with lukewarm water. Place the wrappers on a work surface. Spoon about 1 tablespoon of the filling into the center of each wrapper (you will have extra filling). Using your fingers, working 1 at a time, moisten the edges of the wrappers with water; fold in half over the filling. Press down on the edges with a fork to seal. Transfer to a plate; cover with a damp paper towel.
  4. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the dumplings; cook 2 to 3 minutes on the first side, or until browned. Flip; add the reserved mushroom water to the pan (be careful, as the liquid may splatter). Increase the heat to high; cook 2 to 3 minutes, or until browned and the water has cooked off. Transfer to a plate; set aside in a warm place. Wipe out the pan.
  5. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the bok choy; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Add 2 tablespoons of water; cook, stirring occasionally, 1 to 2 minutes, or until cooked off. Turn off the heat; season with salt and pepper to taste.
  6. In a bowl, combine the soy glaze, remaining garlic chives and the juice of 2 lemon wedges. Season with salt and pepper to taste. Divide the cooked bok choy, remaining filling and cooked dumplings between 2 dishes. Garnish with the remaining furikake. Serve with the remaining lemon wedges, if you’d like. Enjoy!