Shrimp & Shiitake Dumplings with Sautéed Bok Choy & Soy Dipping Sauce

Shrimp & Shiitake Dumplings

with Sautéed Bok Choy & Soy Dipping Sauce

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

These delectable dumplings are packed full of delicious umami flavor. We’re making our filling with shrimp, shiitake mushrooms, Chinese black bean sauce (made from fermented black soybeans) and traditional aromatics. (After rehydrating the dried mushrooms for the filling, we’re using a bit of the infused water to finish cooking our dumplings.) A fragrant dipping sauce balances these savory flavors with the sweet, citrusy combination of soy glaze and Meyer lemon—famed for its mellow acidity and fruity aroma.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

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 toa bowl. Thoroughly wash your hands, knife and cutting board after handling the shrimp.

Make the filling:
2 Make the filling:

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.

Assemble the dumplings:
3 Assemble the dumplings:

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.

Cook the dumplings:
4 Cook the dumplings:

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.

Cook the bok choy:
5 Cook the bok choy:

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.

Make the dipping sauce & plate your dish:
6 Make the dipping sauce & plate your dish:

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!

Tips from Home Chefs

1 Prepare the ingredients:

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 toa bowl. Thoroughly wash your hands, knife and cutting board after handling the shrimp.

2 Make the filling:

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.

Make the filling:
Assemble the dumplings:
3 Assemble the dumplings:

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 Cook the dumplings:

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.

Cook the dumplings:
Cook the bok choy:
5 Cook the bok choy:

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 Make the dipping sauce & plate your dish:

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!

Make the dipping sauce & plate your dish:
Browse Steps
1 of 6