Shrimp & Shiitake Dumplings with Sautéed Bok Choy & Soy Dipping Sauce by Blue Apron

These delicious Shiitake Dumplings are our new Blue Apron favorite, and we’re excited to share some tips we learned in making this recipe. 

 First off, make sure you chop all the ingredients up as small as possible.  You’re going to want a heaping teaspoon of filling in each dumpling to make sure you get as much of all the ingredients in as possible.  Secondly, your prep time might be more than expected, about 10 min more to be exact.

 The recipe says 15 min but it took us about 25 min.  Lastly, we added a little garlic salt to the baby bok choy, personally we think it needed that little extra bit of flavor.  Aside from all these little details, we loved this recipe so much so we’d try making it on our own.  Happy Cooking!

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Shrimp & Shiitake Dumplings with Sauteed Bok Choy & Soy Dipping Sauce by Blue Apron

Prep Time

15 minutes

Cook Time

25-35 minutes

Servings

servings

Ingredients

• 10 oz shrimp
• 12 dumpling wrappers
• 6 oz baby bok choy
• 3 cloves garlic
• 1 meyer lemon
• 1/2 bunch Garlic Chives
• 2 tbs Soy Glaze
• 2 tbs black bean sauce
• 1 shallot
• 1 tbs rice vinegar
• 1 tsp furikake
• 1/2 oz shiitake mushrooms

Prep Time 15 minutes Cook Time 25-35 minutes Servings servings Ingredients 10 oz shrimp 12 dumpling wrappers 6 oz baby bok choy 3 cloves garlic 1 meyer lemon 1/2 bunch Garlic Chives 2 tbs Soy Glaze 2 tbs black bean sauce 1 shallot 1 tbs rice vinegar 1 tsp furikake 1/2 oz 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!

Recipe Notes

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