Creating Simple Shrimp Dumplings is like a little adventure in my kitchen. When I first started making dumplings, I loved how something as small as a shrimp could bring so much flavor. With Simple Shrimp Dumplings, I wanted to make a recipe that would be easy for everyone—no complicated steps, just fresh ingredients and a quick method. The first time I tried this recipe, I was surprised by how tender and flavorful the dumplings turned out, all in just a few steps.
Folding with Care
For Simple Shrimp Dumplings, I always start with fresh shrimp, chopped finely to keep that juicy texture. I mix it with green onions, a hint of ginger, and a splash of soy sauce for a burst of flavor in every bite. Once the filling is ready, it’s time to fold. I used to be nervous about folding dumplings, but after some practice, I realized it doesn’t need to be perfect. The joy is in creating each dumpling by hand, making it personal and satisfying.
Cooking to Perfection
When cooking Simple Shrimp Dumplings, I like to steam them until they turn a soft pink, signaling that they’re perfectly cooked. Sometimes, I pan-fry a few to get a golden, crispy bottom, adding a new texture to the tender filling inside. Seeing the dumplings come together in the pan or steamer brings a feeling of accomplishment. They’re ready in minutes, which makes them perfect for a quick snack or a tasty appetizer for family gatherings.
Sharing the Love
Serving Simple Shrimp Dumplings to my friends and family always brings smiles. I usually prepare a small dipping sauce with soy sauce, a touch of vinegar, and a dash of sesame oil to bring out the flavors. Watching others enjoy the dumplings makes the effort worthwhile. I hope this recipe inspires others to try making dumplings, even if it’s their first time. Each bite is a reward, reminding me of why I love simple, delicious cooking.
Table of Contents
Chef’s Notes- Simple Shrimp Dumplings
- Choose Quality Shrimp: Opt for fresh, high-quality shrimp whenever possible. It makes a noticeable difference in flavor and texture, especially in recipes where shrimp is the star.
- Chopping Consistency: Finely chop the shrimp and cabbage for a more cohesive filling. Consistent chopping helps with even cooking and keeps the dumplings intact during steaming.
- Avoid Overfilling: Use about a teaspoon of filling per dumpling wrapper. Overfilling can lead to the dumplings bursting or becoming difficult to seal properly.
- Proper Sealing Technique: Dampen the edges of the wrapper with water and press firmly to seal. You can make pleats for a classic look or simply fold and press for a quicker option—just ensure there are no gaps.
- Testing Before Steaming: Make a small “test” dumpling and steam it first to check for seasoning. Adjust the salt or soy sauce in the filling if necessary before assembling the entire batch.
- Grease the Steamer: Use nonstick spray, a light oil brush, or a bed of lettuce or cabbage leaves to prevent sticking. This also adds a hint of extra flavor and makes cleanup easier.
Simple Shrimp Dumplings
4
dumplings15
minutes10
minutes150
kcal5
minutes30
minutesDive into the delightful simplicity of these shrimp dumplings! Perfect for any home kitchen, this recipe brings restaurant-quality flavors straight to your table with minimal effort. Crafted with fresh ingredients and straightforward steps, it’s a must-try for both beginners and seasoned cooks alike. Get ready to impress your family and friends with this savory, juicy, and perfectly steamed dish that’s bursting with flavor. Let’s make mealtime memorable with these irresistible shrimp dumplings!
Ingredients
- Shrimp Filling
8 ounces peeled and finely chopped fresh shrimp
1/2 cup finely shredded cabbage
2 finely sliced green onions
- Binding Agents
1 large egg
1 tsp cornstarch
- Seasonings
1 tbsp neutral vegetable oil
1 tbsp low-sodium soy sauce
Salt and freshly ground pepper to taste
- Wrappers
small-sized wonton wrappers
- Alternative Ingredients:
Shrimp: Replace with minced chicken or tofu for a different protein option.
Cabbage: Use Napa cabbage or spinach in place of cabbage.
Egg: Substitute with a flax egg for a vegan alternative.
Vegetable Oil: Coconut oil can be used instead for a different flavor.
Soy Sauce: Tamari or coconut aminos can substitute for gluten-free options.
Directions
- Prepare the Steaming Setup – Begin by bringing a pot of water to a boil, ensuring there is enough steam to cook the dumplings thoroughly. Line the steamer basket with lettuce leaves, cabbage leaves, or lightly grease it with oil to prevent the dumplings from sticking. This preparation is crucial for a smooth steaming process and easy removal of the dumplings.
- Mix the Filling Ingredients – In a large mixing bowl, combine the chopped shrimp, shredded cabbage, sliced green onions, egg, cornstarch, vegetable oil, soy sauce, salt, and pepper. Mix thoroughly until all components are well incorporated, ensuring a balanced flavor and cohesive texture in every dumpling. This mixture forms the savory heart of your dumplings.
- Assemble the Dumplings – Take one wonton wrapper and place a spoonful of the shrimp filling in the center. Moisten the edges of the wrapper with a bit of water to help seal. Fold the wrapper over the filling, pleating the edges to create a neat and secure dumpling shape. Repeat this process for each dumpling, being careful not to overfill.
- Steam the Dumplings – Once all dumplings are assembled, place them in a single layer in the prepared steamer basket. Ensure there is space between each dumpling to allow for even cooking. Cover the steamer and let the dumplings cook for about 10 minutes, or until the shrimp is fully cooked and the wrappers turn translucent and tender.
- Serve and Enjoy – Carefully remove the steamed dumplings from the steamer and arrange them on a serving plate. Serve hot with your favorite dipping sauce, such as soy sauce mixed with a splash of vinegar and a touch of chili oil. Optional: Garnish with additional green onions or a drizzle of soy sauce for extra flavor.
Equipment
- Chef’s Knife
- Cutting Board
- mixing bowls
- measuring cups and spoons
Notes
- To ensure perfectly steamed dumplings, avoid overfilling the wonton wrappers and make sure to seal the edges tightly to prevent any leakage during cooking. Serve these dumplings with a side of soy sauce mixed with a splash of vinegar and a touch of chili oil for an extra kick. For added texture, include finely chopped carrots or water chestnuts in the filling. These dumplings pair wonderfully with a crisp Asian slaw or steamed vegetables for a balanced meal. Additionally, experimenting with different dipping sauces can elevate the flavor profile to suit your taste preferences.
Nutrition Facts
- Calories: 150kcal
- Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 30mg
- Sodium: 400mg
- Potassium: 150mg
- Carbohydrates: 12g
- Fiber: 1g
- Sugar: 2g
- Protein: 10g
- Vitamin A: 100IU
- Vitamin C: 2mg
- Calcium: 20mg
- Iron: 1mg
FAQ- Simple Shrimp Dumplings
Can I freeze these shrimp dumplings for later?
Yes, you can freeze them! Place the assembled dumplings on a baking sheet in a single layer and freeze until solid. Then, transfer to a freezer bag or container for up to 2 months. Steam directly from frozen, adding a few extra minutes to the cooking time.
What can I use as a dipping sauce?
A simple sauce made with soy sauce, a splash of rice vinegar, and a touch of chili oil works well. You can also add grated ginger or garlic for extra depth.
Can I use round dumpling wrappers instead of square wonton wrappers?
Absolutely! Round wrappers work perfectly. Follow the same filling and sealing steps, and make pleats if desired for a classic look.
How do I know when the dumplings are fully cooked?
The dumplings are done when the wrappers turn translucent, and the shrimp is opaque and fully cooked. This usually takes about 10 minutes, but you can also cut one open to check if unsure.
Can I pan-fry instead of steaming?
Yes! You can make these into potstickers by frying them in a bit of oil until the bottom is golden brown, then adding a splash of water and covering the pan to steam-fry them until the filling is cooked through.
