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Shrimp & Spinach Dumpling

Chef Ming Chen and Chef Geoffrey Young,
Kum Koon Garden

Juicy freshness of the spinach is the first note, which holds steady above the sweet harmony of the shrimp. Spinach adds health-appeal to this visually attractive dim sum. Wrappers should be made slightly larger to create the fish tail effect.

­2 cups spinach
1 tsp salt
1 1/2 Tbsp bamboo shoots, chopped
1 Tbsp sesame oil
1 Tbsp chicken broth powder
1/2 Tbsp salt
Pinch black pepper
48 shrimp (51/60 count)
36 small carrot pieces, to garnish

1.  Prepare 18 dumpling wrappers according to instructions above.
2.  In a large pot, bring 4 cups water to a boil. Add spinach and salt. Remove spinach immediately after water returns to a boil. Immerse spinach in cold water. Strain and let cool. Squeeze out excess water.
3.  In a mixing bowl, combine spinach, bamboo shoots, sesame oil, chicken broth powder, salt, pepper, and shrimp to make filling.
4.  Place 3 Tbsp of filling in centre of wrapper and pinch closed, leaving room on one end to stretch wrapper out to create tail. Add carrot “eyes”.
5.  Using a bamboo steamer, steam for 5 minutes.

Yield  18 dumplings

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