Shrimp Dumplings Recipe by Mikaël Petrossian for YOOM

For Chinese New Year, Maison Petrossian is partnering with YOOM to offer you an exceptional culinary journey. For the occasion, rediscover YOOM’s shrimp ravioli recipe, to be enjoyed without moderation.

For the filling

• 200 g raw shrimp
• 30 g raw chicken breast
• 15 g sugar
• 1 teaspoon sesame oil (plain, toasted or spicy according to taste)
• 1 tablespoon sunflower oil
• 1 tablespoon potato starch
• 1 tablespoon finely chopped chives
• Salt, pepper

For the dough

• 200 g wheat starch
• 20 g potato starch
• Salt

For plating

• Ossetra Tsar Imperial® caviar

1. Peel the shrimp completely. Finely chop two thirds of the shrimp together with the chicken. Roughly chop the remaining third, leaving small pieces to create two textures in the filling.
2. In a bowl, combine the chopped shrimp and chicken with the remaining ingredients. Mix vigorously by hand until you obtain a smooth, light and airy mixture. Adjust seasoning to taste.
3. Place the prepared dough on a work surface dusted with potato starch. Mix well to incorporate all the starch. Shape into a ball and wrap in plastic until ready to use to prevent drying.

1. Mix the wheat starch and salt using a mixer.
2. Gradually add 350 to 400 ml of boiling water. The dough should be supple but not sticky.
3. Transfer the dough onto a work surface dusted with potato starch and knead well. Shape into a ball and wrap to prevent it from drying out before use.

1. Oil the work surface and a large knife. Divide the dough into two parts and roll into logs.
2. Cut small pieces about the size of a walnut. Roll each piece out with a rolling pin into the thinnest possible disc.
3. Place 1 teaspoon of filling in the center, fold the edges and create small regular pleats. To seal properly, lightly moisten the edges with water before folding. You may vary the shapes: try half-moon or triangle shapes.
4. Trim any excess dough.

1. Arrange the ravioli in a steamer basket over gently simmering water. To prevent sticking, line the basket with parchment paper or lightly oiled cabbage leaves.
2. Cover and steam for 5 minutes, just until the dough and filling are heated through and tender. Adjust cooking time depending on the thickness of your dough; the filling must be fully cooked.

1. Top the ravioli with Ossetra Tsar Imperial caviar pearls just before serving.
2. Serve immediately to preserve the freshness of the caviar and the softness of the ravioli.
3. Serve with the sauce of your choice.