Natasha Pickowciz's Shrimp and Pea Shoot Dumplings
A recipe from Natasha Pickowicz's new cookbook Everybody Hot Pot
"While at times I love a long, repetitive task—like chopping a slew of ingredients for dumplings—you can streamline the process. In lieu of spending time hunched over a cutting board, my mom has found a clever shortcut that results in a sculptural dumpling. Instead of a traditional fine mince, drape a single peeled shrimp, nestled into a bed of crunchy pea shoots, right into the dumpling wrapper, its tail fins dangling out. As the dumpling cooks, the wrapper hugs the contours of the shrimp like a gauzy slip. The effect is ethereal and dramatic; the bite is generous and rich. The aromatic pea shoots add freshness and balance, and the dumpling, lifted out of its hot pot bath, is as satisfying and sumptuous as any you’ll encounter—and barely any chopping required."
Time: Approximately two hours, including one hour of chilling
Servings: MAKES 12 DUMPLINGS
EXCERPTED FROM EVERYONE HOT POT: CREATING THE ULTIMATE MEAL FOR GATHERING AND FEASTING. © 2026 by Natasha Pickowicz. Photography © 2026 by Alex Lau. Reproduced with permission of Artisan Books. All rights reserved.
Ingredients
3 cups (about 90 g) pea shoots
3 tablespoons finely chopped cilantro
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon Shaoxing wine
½ teaspoon sesame oil
ÂĽ teaspoon kosher salt
¼ teaspoon ground white pepper (from about ½ teaspoon whole white peppercorns)
12 medium shrimp peeled and deveined, preferably with the tails attached
12 round dumpling or square wonton wrappers, chilled (thaw overnight in the refrigerator if frozen)
1 tablespoon vegetable oil
Directions
Fill a bowl with ice cubes and water and set aside. Bring a small pot of water to a boil. Blanch the pea shoots in the boiling water for 15 seconds and then immediately plunge them into the ice bath.
Wring the excess water from the pea shoots; you should have about â…“ cup.
Finely chop the pea shoots and transfer them to a medium bowl. Add the cilantro, garlic, ginger, Shaoxing wine, sesame oil, and half of the salt and white pepper. Stir to combine.
Pat the shrimp dry and sprinkle them with the remaining salt and white pepper.
Line a baking sheet with parchment paper. Fill a small bowl with water and pull the dumpling wrappers from the refrigerator.
Spoon a heaping ½ teaspoon of the pea shoot mixture into the center of a dumpling wrapper. Dip a fingertip into the water and run it around the edge of the wrapper. Place a shrimp on top of the filling. Fold the wrapper in half, pressing it closed all around, and sealing the opening where the tail pokes through, being sure to push out any air bubbles. Transfer the shaped dumpling to the lined baking sheet. Repeat with the remaining wrappers and filling.
Freeze the dumplings on their baking sheet for about 1 hour, then transfer them to an airtight container and keep frozen until you are ready to eat.
At the hot pot table, set out a bowl of frozen dumplings. The dumplings will cook all the way through in the simmering broth in 3 to 4 minutes.
For crispy edges, boil the dumplings until cooked through, about 4 minutes (they should bob to the surface and float). Then remove with a slotted spoon and gently pat dry. Heat the vegetable oil in a large skillet over medium heat until shimmering. Add the dumplings and fry until they are lightly golden on the bottom, about 2 minutes. Serve immediately.
