It’s no secret we love sisters that do business together, and what better way into our hearts than with some delicious dumplings? Hannah and Marian Cheng have been killing the dumpling scene in the East Village for some time, serving up their Mom, Mimi’s, fresh dumpling recipes. Their options are simple but fresh – and of course, made to order. We couldn’t help but snag a recipe for ourselves and we’ve been making them ever since. Try your hand at these chicken and shrimp dumplings this weekend…
Chicken and Shrimp Dumplings
From Mimi Cheng’s
1 lb ground pasture-raised chicken
1/3 lb peeled raw shrimp, roughly chopped
1/2 lb diced shiitake mushroom
1 cup chopped scallions (both white and green parts)
2 tbsp minced ginger
2 cloves of garlic, finely chopped
2 tbsp soy sauce (low sodium)
1 1/2 tsp sea salt
4 tbsp sesame oil
1 package of dumpling skins
Mix all the ingredients together thoroughly, without over mixing it. If the mixture is a bit thick, slowly add water by the tablespoon. Start wrapping! These dumplings are delicious boiled or pan-fried.
Try this pork belly bao recipe or check out the best Chinese restaurants that deliver. Photographed by Alli Shepherd.