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Jung Ji-sun's Mala Cream Shrimp Dim Sum

This is Jung Ji-sun's signature Mala Cream Shrimp Dim Sum, adapted from her highly technical dish showcased on Netflix's Culinary Class Wars. As South Korea's premier female Chinese cuisine master chef, she combined classic dim sum wrapper technique with a modern, spicy Sichuan peppercorn mala cream sauce. The result is a perfect fusion of juicy, plump minced shrimp wrapped in delicate dough, steamed to perfection, and dressed in a sweet, tingling, creamy Sichuan peppercorn sauce.

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Ingredients

  • 250g raw shrimp, peeled, deveined, and minced
  • 12 round dim sum or dumpling wrappers
  • 1 tbsp light soy sauce
  • 1 tsp fresh ginger, grated
  • 1 tbsp Chinese cooking wine (Shaoxing)
  • 2 tbsp heavy cream (for the sauce)
  • 1 tbsp mala oil or Sichuan chili oil
  • 1 tsp ground Sichuan peppercorns
  • 1 bunch cilantro, chopped (for garnish)

Steps

  1. In a bowl, mix minced shrimp, light soy sauce, grated ginger, and cooking wine until the mixture becomes sticky and cohesive.
  2. Place a tablespoon of filling in the center of each wrapper, fold pleats along one side, and seal securely.
  3. Arrange the dim sum in a bamboo steamer lined with parchment paper.
  4. Steam over high boiling water for 6-8 minutes until wrappers are translucent and shrimp is cooked through.
  5. Prepare the mala cream sauce: Whisk heavy cream, mala oil, and ground Sichuan peppercorn in a small pan over low heat for 1 minute until warm.
  6. Arrange the steamed dim sum on a serving platter and drizzle generously with the warm mala cream sauce.
  7. Garnish with fresh chopped cilantro and toasted sesame seeds, and serve hot.