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shrimp dumplings

These delicious shrimp dumplings are a perfect appetizer or light main dish. They are filled with flavorful shrimp and wrapped in delicate dough, steamed to perfection for a delightful texture.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Appetizer/Main Dish
Cuisine Asian
Servings 4 People
Calories 150 kcal

Equipment

  • 1 mixing bowl
  • 1 chopping board
  • 1 rolling pin
  • 1 dumpling steamer or bamboo steamer
  • 1 cooking pot
  • 1 parchment paper (optional)

Ingredients
  

  • 1 pound raw shrimp, peeled and deveined
  • 1 cup finely chopped cabbage
  • 2 green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 package dumpling wrappers (20 wrappers)
  • salt and pepper to taste

Instructions
 

  • Chop the shrimp into small pieces and combine them in a mixing bowl with the chopped cabbage, green onions, minced garlic, and grated ginger.
  • Add soy sauce, sesame oil, salt, and pepper to the shrimp mixture and mix well to ensure even distribution of ingredients.
  • Take one dumpling wrapper and place about 1 tablespoon of the shrimp filling in the center. Wet the edges of the wrapper with a little water.
  • Fold the wrapper in half over the filling and pinch the edges to seal tightly. You can add pleats for a decorative touch.
  • Repeat the process with the remaining wrappers and filling until all dumplings are made.
  • Prepare your steamer by lining it with parchment paper or spraying it with non-stick spray. Arrange the dumplings in a single layer, ensuring they are not touching.
  • Fill a pot with water and bring it to a boil. Place the steamer over the pot, cover it, and steam the dumplings for about 12-15 minutes, or until the shrimp are cooked through.
  • Once done, carefully remove the steamer from the pot and let the dumplings cool slightly before serving.

Notes

Serve the dumplings with a dipping sauce made from soy sauce, vinegar, and a dash of chili oil.
These dumplings can also be pan-fried for a crispy texture by placing them in a skillet with a little oil after steaming.
You can freeze any uncooked dumplings for up to a month. Just cook them straight from the freezer for an additional few minutes.