Recipe Catalog

Japanese dumplings with shrimp, chestnuts, and spinach are a refined blend of tender seafood, nutty chestnut aroma, and fresh greens. Gyoza, traditional Japanese dumplings, originated from China but have become an integral part of Japanese cuisine over time. The crispy crust from frying contrasts with the juicy filling, creating a harmony of textures and flavors. Shrimp adds a sweet sea note while spinach brings lightness and freshness. Corn flour and sauces enrich the umami flavor, making the dish rich and memorable. These dumplings are perfect as an appetizer or main dish and can be served with soy sauce and rice vinegar for added depth of flavor.

Singaporean dumplings with pork and shrimp are a refined dish of Thai cuisine that combines the tenderness of seafood with the rich flavor of pork. Their history begins in Southeast Asia, where traditional dumplings became an integral part of street food and family meals. The dough, prepared in boiling water, gains elasticity and lightness, while the filling with shrimp, onion, and aromatic sauces gives the dumplings a bright umami-filled taste. Steaming preserves all the juiciness and naturalness of the ingredients. They are served with soy or spicy sauce, sometimes complemented by fresh herbs. This is an ideal option for cozy home dinners as well as for impressing guests – tender and fragrant, they transport you to the atmosphere of Thai markets.

Siu mai is one of the most popular dishes in Chinese cuisine, especially in the Cantonese dim sum tradition. These small steamed dumplings combine the tenderness of shrimp and the rich flavor of pork, creating a harmony of textures and aromas. The history of siu mai spans hundreds of years, and they remain a constant favorite in tea houses and family gatherings. They are easily recognized by their open shape and carrot garnish. Sesame oil and Shaoxing wine give the filling a deep aroma, while white pepper and ginger add a light spiciness. Siu mai is served with soy dip that enhances their rich flavor. It is not just a dish but a true art in miniature that reveals the traditions of Chinese gastronomy.

Recipe from Andrey Volkov, chef of the Delmar Family chain, for the restaurant "Grilyazh", Sochi.

Shrimp dumplings are a refined dish of Japanese cuisine that combines the tenderness of seafood with a crispy texture. The shrimp dough, infused with the aroma of lightly beaten egg yolk and salt, is covered with an airy pasta shell, creating an amazing contrast of flavors and textures. Fried in clarified butter, they acquire a golden crust while their interior remains juicy and rich in marine aroma. This dish is perfectly complemented by traditional Japanese sauce and grated radish, adding freshness and a hint of spiciness. Shrimp dumplings are an exquisite treat that reveals the richness of Japanese culinary traditions, bringing sophistication and harmony to the meal.