Shrimp and Mushroom Dumplings

One of my favourite types of dinner parties is doing tapas or small plates style: it’s a great excuse to delegate some of the cooking, and also try a variety of different dishes all at once. These dumplings have been tested to perfection and are a real crowd pleaser, if I say so myself.


You’ll need: Dumplings

- 30 gyoza wrappers

- 450g raw shrimp

- 450g cremini mushrooms

- 1 tbsp grated ginger

- 3 cloves chopped garlic

- 2 green onions diced

- 1/4 cup cilantro diced

- 2 tsp Sriracha hot sauce

- juice of half a lime

- 1 tbsp tamari sauce

- 1 tsp sesame oil


- 2 tbsp tamari sauce

- 1/2 tsp sesame oil

- 1/2 tsp lime juice

- 1/2 tsp minced cilantro


1. Peel and devein the raw shrimp, then chop finely, put aside.

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2. Finely dice the mushrooms and cook over medium heat until all of the liquid has evaporated.

3. Mix the mushrooms, diced shrimp, ginger, garlic, onions, cilantro, Sriracha, lime, tamari and sesame oil together.

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4. Place approximately 1 tbsp of the mixture into each square gyoza wrapper and pinch the edges together with wet fingers to seal the edge.



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5. In a non-stick pan on medium heat, cook dumplings on one side until browned.


6. Add 1 tbsp of water to the pan and cover until cooked through (approximately 3 minutes)

7. Mix remaining sauce ingredients in a bowl and garnish with full cilantro leaves.

8. Serve the dumplings warm with the dipping sauce.

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