Spinach Dumplings with Shrimp from Tim Ho Wan feature tender shrimp and fresh spinach wrapped in translucent, silky dumpling skins, offering a delicate blend of savory seafood and vibrant greens in every bite.
Equipments
- Mixing bowls
- Knife
- Cutting board
- Steamer
- Rolling pin
- Dumpling press (optional)
- Spoon
- Dumpling wrapper mold (optional)
- Food processor (optional, for spinach)
- Parchment paper or cabbage leaves (for steaming surface)
Ingredients
- 7 oz (200g) shrimp, peeled and deveined
- 3 oz (85g) fresh spinach
- 2 oz (55g) bamboo shoots
- 2 tablespoons water chestnuts
- 1 scallion
- 1 teaspoon ginger
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
- 1/2 teaspoon cornstarch
- 5 oz (140g) wheat starch
- 1 oz (28g) tapioca starch
- 1/4 teaspoon salt (for dough)
- 3/4 cup (180ml) boiling water
- 1 tablespoon vegetable oil
Use fresh shrimp that is properly peeled and deveined to ensure the best texture and flavor in your dumplings. Fresh spinach should be finely chopped or processed for an even distribution of greens throughout the filling. Bamboo shoots and water chestnuts add a crunchy contrast to the tender shrimp, making it essential to use them crisp and fresh. Season the filling with soy sauce, sesame oil, ginger, and white pepper for an authentic savory taste that balances the seafood and greens perfectly. Your homemade Spinach Dumplings with Shrimp from Tim Ho Wan copycat menu will capture the delicate, silky texture and vibrant flavors of this famous dim sum dish.
Instructions
- **Instructions:**
- Finely chop shrimp, spinach, bamboo shoots, water chestnuts, scallion, and ginger.
- In a mixing bowl, combine chopped shrimp, spinach, bamboo shoots, water chestnuts, scallion, and ginger.
- Add soy sauce, sesame oil, sugar, white pepper, salt, and cornstarch to the mixture.
- Mix well until filling is evenly combined; set aside.
- In another bowl, mix wheat starch, tapioca starch, and 1/4 teaspoon salt.
- Pour boiling water into the starch mixture; stir quickly to form a dough.
- Add vegetable oil and knead until dough is smooth and elastic.
- Cover the dough with a damp cloth; let it rest for 10 minutes.
- Divide dough into small portions; roll each into a ball.
- Using a rolling pin, flatten balls into thin, round wrappers (about 3-inch diameter).
- Place 1 spoonful of filling in the center of each wrapper.
- Fold the wrapper over the filling, seal and pleat the edges to form dumplings.
- Line steamer basket with parchment paper or cabbage leaves.
- Arrange dumplings in steamer, leaving space between them.
- Steam over high heat for 5–6 minutes, or until dumplings turn translucent and filling is cooked through.
- Serve hot.
Substitution
The Spinach Dumplings with Shrimp from Tim Ho Wan copycat menu showcase a delicate fusion of fresh shrimp and vibrant spinach encased in silky translucent wrappers. If fresh spinach is unavailable, you can substitute with frozen spinach, making sure to squeeze out excess moisture before use. For an alternative to shrimp, finely chopped scallops or firm white fish work well to maintain the seafood flavor profile. When making the dough, if tapioca starch is not on hand, additional wheat starch can be used, but the texture may be slightly less chewy. You can also line the steamer with parchment paper or cabbage leaves to prevent sticking without affecting the dumplings' delicate texture.
Tips
Ensure shrimp is finely chopped to achieve a uniform texture that binds well with the spinach and other ingredients. When mixing dough, use boiling water to activate the starches, which is crucial for creating the signature translucent and elastic dumpling skin. Resting the dough under a damp cloth prevents it from drying out and makes rolling easier. You should handle dumplings gently during steaming to maintain their shape and avoid tearing the delicate wrappers.
Nutritions
Spinach Dumplings with Shrimp provide a nutrient-rich meal packed with lean protein from shrimp and essential vitamins like vitamin A and iron from fresh spinach. The combination of bamboo shoots and water chestnuts adds dietary fiber and crunch without extra calories. Using a wheat and tapioca starch dough offers a gluten-containing carbohydrate source, supplying energy for your day. Your body benefits from the antioxidant properties of ginger and sesame oil, enhancing overall nutrition in every flavorful bite.
Storage
Store your spinach dumplings with shrimp in an airtight container lined with parchment paper to prevent sticking. Keep them refrigerated for up to 2 days if you plan to eat them soon, or freeze them on a baking sheet before transferring to a freezer-safe bag for up to 1 month. Thaw frozen dumplings in the refrigerator overnight before steaming to maintain their delicate texture and flavor.
Variation or Alternatives
You can substitute the shrimp with ground chicken or finely chopped scallops for a different protein profile while maintaining the dumpling's delicate texture. Replace fresh spinach with finely chopped kale or bok choy to introduce a slightly different green flavor and add more nutritional variety. Using a food processor to finely chop the filling ingredients can speed up preparation and ensure an even, consistent texture. For a gluten-free option, swap the wheat starch and tapioca starch dough with a rice flour-based wrapper, though the texture will be slightly different.
Allergies
Spinach Dumplings with Shrimp contain shellfish, wheat, and soy, which are common allergens that may cause reactions in sensitive individuals. You should be cautious if you have seafood allergies due to the shrimp or gluten intolerance from the wheat starch used in the dumpling skins. Cross-reactivity with sesame oil and other ingredients may also trigger allergies, so reviewing all components carefully is essential.
Why this recipe?
Spinach Dumpling with Shrimp at Tim Ho Wan combines fresh, vibrant spinach with succulent shrimp, creating a perfect balance of flavors and textures that appeals to seafood and vegetable lovers alike. The dumplings are wrapped in delicate, translucent skins that offer a satisfying bite, showcasing high-quality ingredients and expert craftsmanship. You can recreate this dish at home to enjoy an authentic dim sum experience while controlling freshness and seasoning to your preference. Making a copycat version is worth the effort for fans seeking the iconic taste of Tim Ho Wan's signature menu item without leaving their kitchen.