Ingredients
2 cup shrimp (320g, deveined&peeled)
½ pressed tofu (200g)
5 dried shiitake mushrooms
3 stalks green onion
1 tbsp Soy Sauce
½ tbsp Oyster Sauce
1 tbsp Sesame Oil
Salt & Pepper
8 - 10 rice papers
5 cup luke warm water
1 tbsp Neutral Oil
2 tbsp Soy Sauce
2 tsp Maple Syrup
2 tsp Rice Vinegar
½ tsp chili flakes
1 tsp sesame seeds
Directions
Step 1
Pre-soak shiitake mushrooms for at least 3 hours until it's soft to touch. Remove the stems when ready.
5 dried shiitake mushrooms
Step 2
In a food processor, add in the shrimp, tofu, shiitake mushrooms and green onion. Pulse a few times and pat down the sides with a spatula. Repeat this process a few times until all ingredients are similar in size.
2 cup shrimp (320g, deveined&peeled)
½ pressed tofu (200g)
3 stalks green onion
Step 3
Season the filling with salt, pepper, soy sauce, oyster sauce and sesame oil. Mix everything well.
1 tbsp Soy Sauce
½ tbsp Oyster Sauce
1 tbsp Sesame Oil
Salt & Pepper
Step 4
To assemble the dumplings, prepare a bowl of luke warm water and dip the rice paper in it until it's just soft enough to roll up. Add in the filling and fold the sides tight before rolling it up. Upon making each one, coat the outside with neutral oil to prevent it from sticking to the plate and other dumplings. Repeat until you have about 8-10 dumplings depending on the size.
8 - 10 rice papers
1 tbsp Neutral Oil
5 cup luke warm water
Step 5
Steam the dumplings for 5 minutes. In the meantime, make the sauce by combining soy sauce, maple syrup, rice vinegar, chili flakes and sesame seeds.
2 tbsp Soy Sauce
2 tsp Maple Syrup
2 tsp Rice Vinegar
½ tsp chili flakes
1 tsp sesame seeds
Step 6
Once the dumplings are ready, pour the sauce over it and serve hot. Enjoy!
