Curried Cauliflower & Shrimp Dumplings / by Rosie Berger

cauliflower shrimp dumplings 2.jpg

The best thing about these (besides how tasty they are) is how easy it would be to vegan-ize them! Just omit the shrimp!


300g (feel free to add more, or omit) shrimp, raw and chopped

1 head of cauliflower, sliced in 4 & roasted (brush cookie sheet and cauliflower with olive oil, sprinkle with curry powder, salt and pepper.  Roast for 45 minutes, until golden and soft)

5 leaves baby bok choi, chopped

2 shallots, sliced

2 cloves garlic, chopped

1 tbsp fresh ginger

1 tbsp rice wine

1 tbsp soya sauce

2 tsp salt

1 tbsp black pepper

1 tbsp dried cilantro

3 tsp curry powder

2 tsp cumin

Round dumpling wrappers (I used 2-450g packages)


1. Put all vegetables and spices in a food processor.  Pulse until finely chopped.  Pour into a bowl with shrimp and spices, stir together until evenly combined.

2. Start placing filling in dumpling wrappers - a bit less than a tbsp of filling per wrapper depending on how big they are. Brush half of each wrapper edge with water, so they stick.  Pinch edges together, and if you’re feeling fancy give them a few folds (I like doing four in the same direction).

3. Heat a NON-STICK pan on medium-high with approx. 1 tbsp of sesame oil for every 8-10 dumplings.

4. Once oil is heated, place first batch of 8-10 of dumplings in oil.  Cook for 2-3 minutes, until golden brown on the bottom (or a little darker, I like a bit of a char)!

5. Cover with a steamer lid if you’ve got one (or a pot lid that fits a bit inside the pan).

6. Pour about half a cup of water around edge of lid (add more if it runs out).

7. Steam for 7-8 minutes, until wrapper is shiny, golden, and clinging to filling.

Serve with soy sauce with a bit of rice vinegar and grated ginger stirred in. Yum!