| Prep: 25 mins | Cook: 10 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 5g | 1g | 15g |
| sugars | fibre | protein | salt |
| 2g | 1g | 13g | 1.2g |
When I stumbled upon this recipe for Garland Chrysanthemum and Shrimp Dumplings, I couldn’t help but fall in love with the balance of flavors and the nuanced textures that it promises. As someone who grew up amidst the rugged beauty of Montana, my culinary preferences are deeply rooted in hearty, robust dishes. However, discovering new ingredients and innovative ways to use them has always been a personal joy, and this recipe beautifully marries the familiarity of shrimp with the unique earthiness of garland chrysanthemum leaves.
A Harmony of Flavors
This dish is an exciting exploration of flavors. The shrimp provides a clean, slightly sweet base that’s amplified by the aromatic garlic and ginger. Garland chrysanthemum leaves bring in a subtle bitterness that contrasts nicely with the mild saltiness of the soy sauce and the nutty undertones of sesame oil. The water chestnuts add an interesting crunch, making each bite a delightful experience.
For dipping, a blend of soy sauce, rice vinegar, and optional chili oil ties everything together with a tangy and spicy kick, elevating the dumplings to another level. Each element complements the others in a way that is both surprising and extremely satisfying to the palate.
Health Benefits
Garland chrysanthemum, commonly known as shungiku in Japanese cuisine, is not just a tasty addition but also a nutritious one. High in vitamins A and C, as well as several essential minerals, these edible greens are known for their antioxidant properties and potential to boost immune health. Shrimp is another powerhouse, providing lean protein with low calorie content, and being rich in omega-3 fatty acids which are beneficial for heart health.
The combination of these two ingredients makes these dumplings not just delicious, but a great choice for those looking to incorporate more wholesome elements into their diet.
Perfect Pairings
These delightful Garland Chrysanthemum and Shrimp Dumplings pair wonderfully with a side of steamed rice or a simple clear broth soup. If you’re hosting a larger meal, consider serving them alongside other dim sum classics such as vegetable spring rolls or egg drop soup.
The umami profile of these dumplings will also complement spicy dishes like Szechuan-style green beans or even a cool, crisp cucumber salad for a refreshing contrast.
Ultimately, these dumplings represent a beautiful fusion of flavors and textures that are both comforting and exciting. Whether you’re making them for a special occasion or simply to enjoy on a relaxing evening at home, I’m certain that this recipe will become a cherished part of your culinary repertoire, just as it has in mine.
What You’ll Need
- 1 lb shrimp, peeled and deveined
- 1 cup garland chrysanthemum leaves, finely chopped
- 1/2 cup water chestnuts, finely diced
- 1 clove garlic, minced
- 1 tbsp fresh ginger, finely grated
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp salt
- 1/2 tsp white pepper
- 30-40 dumpling wrappers
- 1/4 cup water (for sealing dumplings)
- 1/4 cup soy sauce (for dipping)
- 1 tbsp rice vinegar (for dipping)
- 1 tsp chili oil (for dipping, optional)
Method
Step One
Begin by preparing the shrimp. Chop the peeled and deveined shrimp into small pieces and place them in a mixing bowl.
Step Two
Add the finely chopped garland chrysanthemum leaves, finely diced water chestnuts, minced garlic, and grated ginger to the shrimp in the mixing bowl.
Step Three
Season the mixture with 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon of salt, and 1/2 teaspoon of white pepper. Stir well to combine all ingredients evenly.
Step Four
Lay out the dumpling wrappers on a clean surface. Place about one teaspoon of the shrimp mixture in the center of each wrapper.
Step Five
Dip your finger in water and moisten the edges of the dumpling wrapper. Fold the wrapper over the filling to form a half-moon shape, pressing the edges firmly to seal. You can also pleat the edges to create a traditional dumpling shape.
Step Six
Heat a large non-stick skillet over medium-high heat and add a small amount of oil. Place the dumplings in the skillet, flat side down, and cook until the bottoms are golden brown, about 2-3 minutes.
Step Seven
Add 1/4 cup of water to the skillet and cover with a lid. Let the dumplings steam for another 5-6 minutes, or until the water has evaporated and the filling is cooked through.
Step Eight
Remove the dumplings from the skillet and serve them hot with a dipping sauce made by combining 1/4 cup soy sauce, 1 tablespoon rice vinegar, and, optionally, 1 teaspoon chili oil.
