Mala Cream Shrimp Dim Sum Recipe from Culinary Class Wars

We dare you to take one bite and suddenly find yourself reaching for a seventh piece!

Mala Cream Shrimp Dim Sum is a crunchy, deep-fried shrimp dumpling wrapped in shredded spring roll pastry and served with a spicy mala cream sauce. The dish rose to fame after Chef Jung Ji Sun featured it on the Netflix series Culinary Class Wars, becoming a trendy dim sum favorite.

Our straightforward recipe makes it easy to recreate this crowd-pleaser at home—perfect for anyone who wants to channel their inner “Queen of Dim Sum.”

On Culinary Class Wars, the dish was so popular that contestants and mukbangers kept coming back for more—some even ordered it seven times during the competition. That episode was so memorable I requested the dish for my birthday dinner and captured the moment in our video vlog.

For more popular and easy recipes, check out our snacks and appetizers selection, including Spicy Tuna Crispy Rice and Air Fryer Veggie Lumpia. Now, let’s get into everything you need to know about making Mala Cream Shrimp Dim Sum.

Table of Contents

• What is Mala Cream Shrimp Dim Sum?
• About Chef Jung Ji Sun, the “Queen of Dim Sum”
• Tips for Cooking Mala Cream Shrimp Dim Sum at Home
• Equipment
• Ingredients
  • Shrimp Dim Sum
  • Mala Cream Sauce
• Recipe
  • Make the Mala Cream Sauce
  • Prepare the Shrimp Dim Sum
  • Serving
• Final Thoughts
• More Recipes You’ll Love
• References & Further Reading

What is Mala Cream Shrimp Dim Sum?

Mala Cream Shrimp Dim Sum is a modern take on classic Chinese fried shrimp balls (炸蝦球). Juicy chopped shrimp form the filling, while the exterior is wrapped in thin ribbons made from spring roll wrappers, which fry up into an irresistible, ultra-crisp shell.

The dish is finished with a mala cream sauce that balances Sichuan’s signature numbing heat with a smooth, creamy base—creating a rich, layered flavor that complements the crunchy dumplings.

Fried shrimp dumplings are a long-standing part of dim sum culture, which has evolved into countless variations worldwide. Mala Cream Shrimp Dim Sum, as seen on Culinary Class Wars, showcases how contemporary chefs adapt traditional techniques to create bold, new flavors.

About “Queen of Dim Sum” Chef Jung Ji Sun from Culinary Class Wars

Chef Jung Ji Sun, nicknamed the “Queen of Dim Sum” on Culinary Class Wars, blends deep knowledge of Chinese cuisine with global influences and her own Korean heritage. Her creativity and dedication to studying regional flavors and techniques led her to travel and live in China to refine her approach.

Chef Jung emphasizes constant learning: she studies, eats, and observes trends and techniques to evolve as a chef. That commitment to growth and experimentation is evident in this dish, which celebrates both tradition and innovation.

Cooking Tips for Mala Cream Shrimp Dim Sum at Home

• Use a quality Sichuan chili oil: A store-bought chili crisp saves time and adds complex flavor. Brands vary in heat and texture—choose one you enjoy. If you want more numbing sensation, add ground Sichuan peppercorns.
• Make plenty of sauce: Guests will ask for extra—this recipe makes roughly 1.5 cups, enough for one batch of dumplings but consider doubling for a crowd.
• Prioritize texture: Hand-chop the shrimp for varied texture. If you use a food processor, pulse lightly and fold in some roughly chopped shrimp to retain bite.
• Seal the filling completely: Ensure the shrimp mixture is fully encased by the spring roll ribbons. Exposed moist filling can cause excessive oil bubbling during frying, increasing the risk of splatter.

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 (about ½ cup) water chestnuts, chopped
• ¼ tsp garlic powder
• ¼ tsp flaky 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 Sichuan chili crisp or other Sichuan chili oil (adjust to taste)

Chef Jung used lotus root for crunch in the original, but water chestnuts are an accessible, budget-friendly substitute that provide a similar snap. For convenience and authentic flavor, using a high-quality store-bought Sichuan chili oil works very well—don’t be shy with it if you like bold spice.

Recipe

Make the Mala Cream Sauce

1. Heat a small amount of oil in a saucepan over medium heat.
2. Sauté the minced shallot until fragrant and softened.
3. Add the heavy cream and bring to a gentle boil.
4. Lower the heat and stir in the Sichuan chili oil until evenly combined.
5. Simmer, stirring occasionally, for 10–15 minutes until the sauce thickens and the flavors meld.
6. Remove from heat, allow to cool slightly, then strain to remove solids before serving.

Make Shrimp Dim Sum

1. Separate about 10 spring roll wrappers. Working with a few at a time, fold each wrapper into thirds and slice finely into thin ribbons. Use your fingers to separate and fluff the ribbons.
2. Roughly chop the shrimp and water chestnuts by hand, or pulse briefly in a food processor—avoid overprocessing to preserve texture.
3. In a bowl, combine the chopped shrimp, water chestnuts, garlic powder, salt, optional MSG, sesame oil, and cornstarch. Mix until well incorporated.
4. Scoop about 1 tablespoon of filling, place it on a small bundle of spring roll ribbons, and gently press the ribbons around the filling, ensuring no part of the filling is exposed.
5. Heat oil to 350°F (176°C) and fry the dumplings for about 2 minutes per side, until golden and crisp.
6. Transfer to a cooling rack so excess oil can drip off.

Serving

1. Place a small dollop of the mala cream sauce on each serving plate.
2. Set a fried shrimp dim sum on top of each dollop.
3. Garnish with a dried chili pepper for color and a touch of heat.

Final Thoughts

These fried shrimp dumplings are addictively crunchy and pair beautifully with the creamy, numbing-spicy mala sauce. Inspired by the “Queen of Dim Sum” from Culinary Class Wars, this recipe is approachable for home cooks and makes an impressive appetizer for gatherings.

If you love spice, explore our collection of spicy recipes like Gochujang Mac and Cheese and 20-Minute Bicol Express for more bold, flavorful dishes.

If you make this recipe, please rate and review it, and share your creations on Instagram—tag @itsforkandspoon so we can see your photos!

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References & Further Reading

Episode reference: Culinary Class Wars, Season 1, Episode 9.

Profile and interview references for Chef Jung Ji Sun and background on dim sum culture were consulted to provide context for this recipe and its inspiration.