Crispy shrimp dumplings with a mala cream sauce— this is my easy, lazy recreation of Chef Jung Ji Sun’s dish from Culinary Class Wars. Delicious & simple!

Is anyone else as obsessed with Netflix’s Culinary Class Wars as me? There are so many recipes I want to recreate (that convenience store episode? Blew my mind!), but none had me up in a tizzy as much as Chef Jung Ji-sun’s Mala Cream Shrimp Dimsum Dumplings! I’m making this my lazy way though, because I’ll be the first to admit I don’t have the chops of the chefs on Culinary Wars, and this turned out a total winner. The combination of crispy shrimp dumplings with that mala cream is pure magic—easy to make and packed with flavour.

In this post, I’m showing you how I recreated this dish, skipping some of the more complicated steps while still getting that perfect crispy texture and spicy mala flavor. You’ll love how simple it is to make and how satisfying it is to eat!

What is this Mala Cream Shrimp Dimsum?

A creation of Chef Jung Ji Sun in from Culinary Class Wars, Mala cream shrimp dumplings are shrimp balls coated in delicate, thin strips of spring roll skin, then deep fried to perfection. It’s served with a delicious spicy mala cream sauce.

“Mala” refers to the numbing, spicy flavors that come from Sichuan peppercorns and dried chili oil. When paired with a creamy mayo sauce, it creates a tantalizing and indulgent dish that’s super hard to resist!

Since there is no official recipe out, any version is an inspired version. But this is how mine is obviously different:

Instead of a ball of shrimp filling, I used a smaller spoonful amount. This amount is much easier to control when frying.

I did not quite slice the skin as thinly and delicately, but hey – it’s still good and crispy!

Why You’ll Love This Recipe:

Crispy + Creamy Combo: The crispy, golden dumplings contrast perfectly with the rich mala cream sauce.
Simple and Quick: This version won’t take up your entire day. The recipe uses ready-made wrappers to save time while still achieving a crispy texture. The mala cream sauce uses just TWO ingredients, but trust me, it’s good.
Addictive Flavor: The spicy, numbing mala cream is a game-changer—it’s so simple to make but so full of flavor.
Customizable Heat Level: You can control the spice by adjusting the amount of chili oil in the mala cream.
Perfect for Any Occasion: Serve these at a dinner party, for a casual meal, or just as a snack. They’ll always be a hit!

Key Ingredients

For the Shrimp Filling

I kept the filling simple, using my wanton filling recipe here:

Prawns, sesame oil, spring onion, cornstarch, salt, and white pepper.

Carrots (optional): Chef Jun Ji Sun used lotus roots to add crunch to the dim sum, but since I only had carrots, I used it instead.

For the Mala Cream Sauce

You really just need TWO ingredients for my cheat mala sauce:

Kewpie mayo: Regular mayo will work too, but you know how much I love my Kewpie!

Chili Oil: Any chilli oil should work, I’m using my homemade chilli oil.

Sichuan Peppercorn Oil (optional): I decided to add this for extra ‘mala’-ness, but totally optional.

For the Dumpling Wrappers

Ready-made spring roll wrappers: These save time and give you the crispy texture without the hassle of making dough from scratch. I’m using spring roll skin, which are thinner – the crisp on these are ridiculous!

Key Steps to Making It

1. Prepare the Shrimp Filling

In a bowl, combine the chopped prawns, sesame oil, spring onion, cornstarch, salt, and white pepper.

Mix well until the mixture is sticky and evenly distributed.

Let this marinade in the fridge while you prepare the dumpling wrappers.

2. Prepare the Dumpling Wrappers

Take your ready-made dumpling or spring roll wrappers and peel them one by one. Stack about 5 sheets together.

Loosely fold or roll the sheets.

Slice the wrappers thinly.

Place the strips in a bowl, loosening them with your hands.

3. Assemble the Dumplings

Take a spoonful of the shrimp mixture and place it in the center of the bowl with the wrapper strips.

NOTE: The Culinary Class Wars version grabs a ball of the shrimp filling, but I decided to make a smaller dumpling.

Gently press the strips around the filling, allowing the strips to stick to the shrimp mixture.

Repeat this with the remaining wrappers and filling.

4. Fry the Dumplings

Heat a generous amount of oil over medium heat.

Once hot, carefully place the assembled dumplings in the pan and fry until golden brown and crispy (about 3-4 minutes total). Be sure not to overcrowd the pan.

NOTE: Have leftover wrapper strips? Fry them up! They make for yummy crisps!

5. Make the Mala Cream Sauce

In a small bowl, combine the Kewpie mayo and chili oil. Add a few drops of the sichuan peppercorn oil if using.

Stir well to combine.

Taste and adjust the chili oil to your spice preference.

6. Serve

Spread a layer of mala cream on a plate and arrange the crispy shrimp dumplings on top.

Serve immediately for the best crunch and flavor.

How to Serve

Serve these crispy shrimp dumplings with a drizzle of the mala cream sauce on top. For an extra touch, garnish with some extra chili flakes or Sichuan peppercorns to amp up the heat.

These dumplings are perfect as an appetizer, a side dish, or snack!

Tips and Tricks

Make the Dumplings Crispy: Make sure the oil is hot before frying to ensure a crispy exterior. If the oil isn’t hot enough, the dumplings might become soggy.
Customize the Spice Level: Adjust the amount of chili oil in the mala cream to your preference. You can also add more Sichuan peppercorns if you like that numbing sensation.

Storing and Reheating:

Storing

These dumplings are best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to 2 days.

Reheating

To keep the dumplings crispy, the best way is to reheat in the air fryer to restore the crunch! Alternatively, you can also reheat them in a pan over medium heat with a little oil.

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