Peruvian Shrimps and Corn Dumplings
These delicate dumplings combine fresh seasonal corn with tender shrimp, lightly poached and stir-fried with traditional Peruvian spices for a flavorful weeknight dish.
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Overview
This recipe features delicate dumplings filled with fresh, seasonal corn and tender shrimp, capturing the vibrant flavors of Peruvian cuisine. The dumplings are gently poached to a perfect tender texture, then stir-fried with traditional Peruvian spices to add depth and warmth, making it an ideal flavorful and quick weeknight meal.
Why you’ll love it
These dumplings are a wonderful blend of sweet corn and succulent shrimp with a lightly spiced finish. The combination of poaching and stir-frying ensures a tender yet slightly crisp texture. Plus, it’s a dish that highlights seasonal produce while offering a taste of Peruvian culinary heritage.
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Ingredient notes
Fresh, seasonal corn offers the best sweetness and texture, but frozen corn kernels can be used if fresh is unavailable. Use medium-sized shrimp, peeled and deveined for ease of eating. Traditional Peruvian spices such as ají amarillo paste provide authentic flavor but can be substituted with mild chili paste if necessary.
Serving & storage
Serve the dumplings hot, ideally with a fresh herb garnish or a light dipping sauce. Leftovers should be refrigerated in an airtight container and consumed within 2 days. Reheat gently on the stovetop or in a microwave, avoiding overcooking.
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Chef tips
- If you can't find ají amarillo paste, substitute with a mild chili paste or paprika combined with a little cumin for a similar flavor profile.
- Make sure not to overfill the dumplings to prevent them from bursting during poaching.
- Resting the dough helps make it easier to roll and shape the dumplings.
- Use cold water in the dough to create a tender pastry.
- Poach dumplings gently to avoid breaking the dough but ensure they are cooked through for food safety.
Ingredients
- 250 g (9 oz) corn kernels, fresh or frozencorn kernels
- 300 g (10.5 oz) medium shrimp, peeled and deveinedshrimp
- 200 g (7 oz) all-purpose flourall-purpose flour
- 1 large eggegg
- 100 ml (3.5 fl oz) cold watercold water
- 1 tablespoon ají amarillo paste (or mild chili paste)ají amarillo paste
- 2 tablespoons vegetable oilvegetable oil
- 1 small onion, finely chopped (about 80 g)onion
- 2 cloves garlic, mincedgarlic cloves
- 1 teaspoon ground cuminground cumin
- Salt, to tastesalt
- Freshly ground black pepper, to tasteblack pepper
- Fresh cilantro or parsley for garnishfresh cilantro
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Equipment
- mixing bowl
- large pot
- steamer or pot with steaming rack
- skillet or wok
- knife
- cutting board
- measuring spoons
Nutrition per serving
- Calories320
- Protein24 g
- Carbs35 g
- Fat7 g
Step-by-step
Step 1
Prepare the dumpling dough by mixing the flour and a pinch of salt in a bowl. In a separate bowl, whisk the egg and cold water together. Gradually combine the wet ingredients into the flour until a soft dough forms. Knead lightly and cover with a damp cloth. Let it rest for 15 minutes.Step 2
While the dough rests, mix the corn kernels and roughly chopped shrimp in a bowl. Add ají amarillo paste, half the chopped onion, garlic, cumin, salt, and pepper. Combine well to create the filling.Step 3
Roll the dough out on a floured surface into a thin sheet about 2 mm thick. Cut into 6 cm diameter circles using a cutter or glass.Step 4
Place a teaspoon of the shrimp and corn filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges firmly to seal the dumplings.Step 5
Bring a large pot of salted water to a gentle boil. Poach the dumplings in batches, cooking for about 4 minutes or until they float to the surface and are tender. Remove with a slotted spoon and set aside.Step 6
Heat vegetable oil in a skillet or wok over medium-high heat. Add remaining onion and sauté for 2 minutes until translucent.Step 7
Add the poached dumplings to the skillet and stir-fry for 3-4 minutes until lightly golden. Adjust seasoning with salt and pepper to taste.Step 8
Remove from heat and garnish with fresh cilantro or parsley before serving immediately.
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