We dare you to take one bite and suddenly find yourself on your 7th plate!
Mala Cream Shrimp Dim Sum is a crunchy, fried shrimp dumpling served with a spicy mala cream sauce. It gained popularity as a trendy dim sum dish, thanks to Chef Jung Ji Sun’s feature on the hit Netflix show, Culinary Class Wars.
Our simple and easy-to-execute recipe allows you to channel your inner “Queen of Dim Sum!”
On Culinary Class Wars, the dish proved so popular during the competition that the mukbangers repeatedly requested it, with some even ordering it seven times over!
That episode was so unforgettable that I requested this dish for my homecooked birthday meal. We even captured this magical moment in our Youtube vlog!
For more popular and easy recipes, check out our list of snacks and appetizers like Spicy Tuna Crispy Rice and Air Fryer Veggie Lumpia.
Now, let’s dive into all things Mala Cream Dim Sum!
This post may contain affiliate links. Please read our disclaimer policy for details. As an Amazon Associate we earn from qualifying purchases.
Table of Contents
Our Place
Discover stylish and multifunctional kitchen items including the viral, bestselling Always Pan!
What is Mala Cream Shrimp Dim Sum?
Mala Cream Shrimp Dim Sum is a version of Chinese deep-fried shrimp balls or Zhà xiā qiú (炸蝦球).
The plump, juicy shrimp form the inner filling, while the exterior is made from finely shredded spring roll wrappers.
The dumplings are quickly fried until golden, resulting in a dim sum dish that boasts an exceptional crunch and a juicy shrimp filling.
They are served with a mala cream sauce, which skillfully blends the characteristic fiery and numbing spices of Sichuan cuisine with a creamy element, seamlessly uniting all the components of the dish.
Fried shrimp dumplings have long been a staple in dim sum, a Cantonese culinary tradition dating back thousands of years. Dim sum is an ever-evolving food culture, with an estimated 2,000 types of dim sum dishes worldwide!
Mala Cream Shrimp Dim Sum, as showcased on the hit Netflix show Culinary Class Wars, represents a modern and innovative take on traditional dim sum.
This dish, created by the “Queen of Dim Sum” Chef Jung Ji Sun, a female Korean chef specializing in Chinese cuisine, not only demonstrates the evolution of dim sum but also breaks barriers in the male-dominated world of Chinese cooking.
By blending her creativity with her expertise in Chinese flavors and techniques, Chef Jung has created a dish that celebrates the rich diversity and creativity of today’s culinary landscape.
About “Queen of Dim Sum” Chef Jung Ji Sun from Culinary Class Wars
Chef Jung Ji Sun, known as the “Queen of Dim Sum” on the Netflix show Culinary Class Wars, is an inspiration!
As AAPI food bloggers, we deeply resonated with the the show’s celebration of Korean chefs’ creativity and skills because we did not have the privilege of growing up with TV programs that offered such meaningful representation.
Chef Jung’s cooking style is a unique blend of her deep passion for Chinese cuisine, global influences, and her personal expression as a Korean chef.
Her love of dim sum and Chinese flavors led her to live in China and travel the world, which has infused her culinary approach with lessons and insights gained from her travels.
In her interview with Epicure Asia, Chef Jung Ji Sun emphasized the importance of creativity as a chef. “Creativity is a result of effort. I study, I eat, and I watch and observe. Trends keep changing, and you can’t keep up without constant learning.”
Her words resonated with us, as we share her passion for self-expression and innovation in the kitchen while we aim to provide accessible recipes for home cooks.
To honor Chef Jung’s career and achievements, we are thrilled to share this blog post on Mala Cream Shrimp Dim Sum. We hope it inspires you, just as Chef Jung’s culinary journey has inspired us!
Cooking Tips for Mala Cream Shrimp Dim Sum at Home
- Use Sichuan chili oil – Save time and effort by purchasing a high-quality jar of Sichuan chili oil. Each brand offers its own distinct flavor profile and spice level. While the classic Lao Gan Ma is a great choice, we highly recommend Fly By Jing Szechuan Chili Crisp for its complex and delicious taste.
- We found that when using Lao Gan Ma, we desired a more pronounced numbing sensation. To achieve this extra level of numbing spice, we recommend adding additional Sichuan peppercorns to the sauce.
- Make plenty of sauce – One thing we discovered from serving this dish to our friends and guests is that they ALWAYS ask for more sauce! This recipe yields approximately 1.5 cups of sauce – plenty for 1 batch of dumplings.
- It’s all about texture – While a food processor can speed up the process by quickly creating a shrimp paste, we recommend hand-chopping all the shrimp to provide more variation in the pieces.
Vary the sizes of the chopped shrimp to maintain an interesting texture.
Alternatively, you can use a food processor to make the shrimp filling, then incorporate a handful of roughly chopped shrimp to add additional texture.
- Completely seal the shrimp filling – Ensure the shrimp filling is completely encased within the spring roll wrappers.
Leaving any part of the moist filling exposed can cause excessive oil bubbling during frying, potentially leading to burns or, in extreme cases, fire hazards.
Our Place
Discover stylish and multifunctional kitchen items including the viral, bestselling Always Pan!
Equipment
- Our Place Knives and Wooden Cutting Board Set
- Our Place Always Pan
- cooling rack
- baking sheet
- food processor (optional)
Ingredients
Shrimp Dim Sum
- 8 oz shrimp
- 4 oz water chestnuts
- ¼ tsp garlic powder
- ¼ tsp OSMO Flakey White Sea Salt
- 1 pinch MSG (optional)
- 1 tsp sesame oil
- ½ tsp cornstarch
- 1 pack spring roll wrappers, about 10 sheets
- dried chili peppers, for garnish
Mala Cream Sauce
- 1 shallot, minced
- 1 pint heavy cream
- 1 jar Fly By Jing Sichuan Chili Crisp, or other Sichuan chili oil. Adjust to spice preference.
In the show, Chef Jung used lotus root to provide crunch in the filling.
For our version, we opted for water chestnuts, which offer a similar textural crunch and are more widely available and budget-friendly at markets. Water chestnuts typically come in cans, either whole or sliced.
To further simplify the recipe, we use a store-bought Sichuan chili oil instead of making it from scratch. We recommend not holding back and using the entire jar!
A high-quality option like Fly By Jing provides an abundance of flavor and complex spice, elevating this dish to taste like it’s from a Michelin-starred dim sum restaurant!
Recipe
Make Mala Cream Sauce
- In a saucepan, heat with oil over medium heat.
- Saute shallots until fragrant and softened.
- Add cream.
- Bring the sauce to a boil. Then lower the heat and mix in the chili oil.
- Reduce for about 10-15 minutes until the sauce is thickened, stirring occasionally to prevent burning.
- Remove from heat and let cool.
- Strain before serving.
Make Shrimp Dim Sum
- Separate the spring roll wrappers, about 10 pieces.
- Working with a few at a time, fold the wrappers into thirds and then finely cut them into ribbons. Use your fingers to gently separate and fluff them.
- Roughly chop the shrimp and water chestnuts. Alternatively, pulse in a food processor.
- In a bowl, combine shrimp, water chestnuts, garlic powder, salt, MSG, sesame oil, and cornstarch.
- Take 1 tbsp of filling and cover with spring roll ribbons. Gently press to hold it all together, making sure the dumpling has no exposed filling.
- Fry at 350F / 176 C for 2 min on each side, until golden.
- Place the dumplings on a drying rack to cool and allow the excess oil to drip.
Serving
- On the serving plate, place a dollop of sauce for each piece of shrimp dim sum.
- Place one shrimp dim sum on top of each dollop.
- Garnish with dried chili peppers.
Final Thoughts
These easy, fried shrimp dumplings are addictively crunchy with just the right amount of spice. Make these Mala Cream Dim Sum inspired by the “Queen of Dim Sum” on Culinary Class Wars!
Do you love spice? Be sure to browse our spicy recipes like Gochujang Mac and Cheese and 20-Minute Bicol Express!
Thank you for reading! If you enjoyed this recipe, please give a star rating and review on the recipe card below + share your creations on Instagram and tag us @itsforkandspoon!
Our Place
Discover stylish and multifunctional kitchen items including the viral, bestselling Always Pan!
Mala Cream Shrimp Dim Sum
Equipment
- food processor (optional)
Ingredients
Shrimp Dim Sum
- 8 oz shrimp
- ½ cup water chestnuts
- ¼ tsp garlic powder
- ¼ tsp OSMO Flakey White Sea Salt
- 1 pinch MSG
- 1 tsp sesame oil
- ½ tsp cornstarch
- 1 pack spring roll wrappers about 10 sheets
- dried chili peppers for garnish
Mala Cream Sauce
- 1 shallot minced
- 1 pint heavy cream
- 1 jar Fly By Jing Sichuan Chili Crisp or other Sichuan chili oil. Adjust to spice preference.
Instructions
Make Mala Cream Sauce
- In a saucepan, heat with oil over medium heat.
- Saute shallots until fragrant and softened.
- Add cream.
- Bring the sauce to a boil. Then lower the heat and mix in the chili oil.
- Reduce for about 10-15 minutes until the sauce is thickened, stirring occasionally to prevent burning.
- Remove from heat and let cool.
- Strain before serving.
Make Shrimp Dim Sum
- Separate the spring roll wrappers, about 10 pieces. Working with a few at a time, fold the wrappers into thirds and then finely cut them into ribbons. Use your fingers to gently separate and fluff them.
- Roughly chop the shrimp and water chestnuts. Alternatively, pulse in a food processor.
- In a bowl, combine shrimp, water chestnuts, garlic powder, salt, MSG, sesame oil, and cornstarch.
- Take 1 tbsp of filling and cover with spring roll ribbons. Gently press to hold it all together, making sure the dumpling has no exposed filling.
- Fry at 350F / 176 C for 2 min on each side, until golden.
- Place the dumplings on a drying rack to cool and allow the excess oil to drip.
Serving
- On the serving plate, place a dollop of sauce for each piece of shrimp dim sum.
- Place one shrimp dim sum on top of each dollop.
- Garnish with dried chili peppers.
Sharing this recipe is highly encouraged and appreciated. Always provide a link to our original content and properly attribute it to us. It is prohibited to copy and paste full recipes and articles to publish on your website or social media. Fork & Spoon by Noelle Noriesta is licensed under CC BY-NC-SA 4.0
Click here to review our Content Permissions Policy.More Recipes You’ll Love
References & Further Reading
“Episode 9.” Culinary Class Wars, Season 1, Episode 9, Kim Hak-min & Kim Eun-ji, Netflix, 2024.
https://dimsum.fandom.com/wiki/Fried_Shrimp_Balls
https://asianamericannewsnetwork.com/from-delicacy-to-an-icon-a-journey-of-dim-sum/
https://en.wikipedia.org/wiki/Dim_sum
https://www.rottentomatoes.com/tv/culinary_class_wars
https://www.netflix.com/tudum/articles/culinary-class-wars-season-1-release-date-news
Leave a Reply