Go Back
Bacon Shrimp Dumplings World Food Championships

Bacon Shrimp Spiral Dumplings with Creamy Cheesy Peas and Bacon

No ratings yet
Print Pin
Prep Time: 15 minutes
Cook Time: 40 minutes
Author: Rebecka Evans


  • Preheat Oven 400 Degrees F.

You will need

  • 12 long fancy tooth picks skewers or optional, rosemary branches
  • 1.5 pounds Wright Brand Applewood Bacon
  • 1 pound large pink shrimp about 12, peeled, deveined, rinsed and paper towel dried
  • ½ package 17.3 ounce package Puff Pastry Sheet 1 sheet thawed
  • 1 cup apricot jam plus 4 tablespoon, divided
  • 4 tablespoons brown sugar plus more
  • 4 tablespoons Saucy Mama Apricot Ginger Mustard divided
  • ¼ cup water
  • juice ½ lemon zest lemon for garnish
  • 1 egg
  • 1 teaspoon water
  • 2 tablespoon flour
  • 1 teaspoon Saucy Mama Creamy Horseradish Sauce
  • 1 cup balsamic vinegar
  • ¾ cup soy sauce divided
  • ½ pound sharp cheddar cheese cut into small cubes
  • 2 cups frozen baby peas
  • 1 ½ cup mayonnaise
  • 1 bunch fresh thyme
  • 1 bunch fresh dill
  • 1 bunch scallions white and green parts
  • Salt and Pepper to taste


  • Pre-heat oven to 400 degrees F.

For the Marinade

  • In a medium mixing bowl, combine 2 tablespoons Saucy Mama Apricot Ginger Mustard, and juice from ½ lemon, and 1 teaspoon soy sauce. Salt and pepper to taste
  • Rinse shrimp in cold water and pat dry with paper towel
  • Toss shrimp in marinade, rest until ready to use
  • Beat egg with water in a small bowl, set aside

For the Dipping Sauce

  • Blend ½ cup apricot jam, 1 teaspoon soy sauce, and 1 tablespoon Saucy Mama Horseradish Sauce. Set aside

For the Balsamic Reduction

  • In a small saucepan combine, balsamic vinegar and soy sauce. Cook over medium heat until reduced by half or sauce coats the back of a spoon.

For the Pastry

  • Sprinkle work surface with flour. Unfold pastry sheet on work surface. Roll the pastry sheet into a 10-inch square. Cut into 12 - ½ to 1 inch strips.

For the Apricot Bacon

  • In a small bowl, blend together, ½ cup apricot jam, 2 tablespoons brown sugar, 2 tablespoons saucy mama apricot ginger mustard.
  • Line baking sheet(s) with bacon, place strips close together but try not to overlap. Brush about 1 teaspoon of jam mixture over each bacon strip, turn and repeat. Sprinkle 1 tablespoon brown sugar over each strip of bacon. Bake at 400 degrees F. for 20 minutes. Remove from oven and set aside to cool. Bacon will crisp up as it cools.

For The Shrimp Dumplings

  • Skewer each marinated shrimp on fancy picks. Starting at the tail, wrap each shrimp with a slice of cooked, candied bacon (about 12 slices). If bacon is too long, cut to size (this is a messy job). Continue until all shrimp are wrapped in bacon. Wash hands
  • In the same manner, wrap one strip of puff pastry around each bacon wrapped shrimp, starting at the tail. Lay flat on parchment line baking sheet.
  • Brush each dumpling with egg wash
  • Bake for 15 minutes or until pastry is golden brown. Let dumplings rest for 2 minutes until ready to plate

For the Creamy Cheesy Peas and Bacon

  • Chop remaining slices of apricot bacon into bite size pieces. Separate out 1 cup crumbles and put aside for garnish
  • In a medium bowl combine, cheese, 2 cup frozen peas, ½ cup fresh minced dill, ½ cup fresh minced thyme, 1 cup diced scallions, 1 ½ cup mayonnaise, bacon, and salt and pepper to taste. Add more mayonnaise if mixture is too dry


To Plate:
Drizzle with balsamic reduction
Serve with Apricot dipping Sauce