Spicy Chicken And Shrimp Dumplings Recipe

Prepare ingredients

Finely chop the raw shrimp into small pieces (about the size of ground meat). Finely slice the green onions, keeping whites and greens mostly separate. Grate the ginger and mince the garlic.

Combine filling

In a large bowl, add the ground chicken, chopped shrimp, green onion whites, grated ginger, minced garlic, soy sauce, rice vinegar, sesame oil, Sriracha, white pepper, sugar, cornstarch, beaten egg, and salt. Mix thoroughly with a spoon or your hands until the mixture is sticky and cohesive (about 1–2 minutes). The cornstarch and egg help bind the filling.

Adjust seasoning

Taste a small portion by cooking a teaspoon of filling in a skillet (optional) and adjust seasoning as needed — add up to 1 tsp more soy sauce or 1/2 tsp more Sriracha for heat. Refrigerate the filling for 10–15 minutes to let flavors meld and to firm slightly for easier wrapping.

Set up assembly station

Lay out wrappers on a clean surface covered with a damp towel to prevent drying. Place a small bowl of water nearby for sealing edges.

Portion filling

Scoop about 1 level tablespoon (approximately 15 g) of filling into the center of each wrapper. Keep an even mound — overfilling will make sealing difficult.

Fold and seal dumplings

Dip your fingertip in water and moisten the outer edge of the wrapper. Fold the wrapper in half over the filling to form a half-moon, or use pleats to create a crescent seal. Press firmly to remove air and ensure a tight seal. Repeat until all filling is used. Place finished dumplings on a lightly floured tray, not touching.

Heat oil

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. When oil shimmers, arrange dumplings in the pan flat-side down in a single layer, leaving small gaps (work in batches if necessary).

Fry bottoms

Cook undisturbed for 2–3 minutes until the bottoms are golden brown.

Steam to cook through

Carefully pour 80–100 ml (about 1/3–1/2 cup) water into the pan (it will sizzle). Immediately cover with a tight-fitting lid and reduce heat to medium-low. Steam for 5–6 minutes until the filling is cooked through (chicken should reach 74°C / 165°F and shrimp opaque).

Crisp again and finish

Remove lid and continue cooking 1–2 minutes to evaporate any remaining water and re-crisp the bottoms. Transfer dumplings to a plate lined with paper towel briefly to absorb excess oil, then serve hot.

Whisk together 3 tablespoons soy sauce, 1 tablespoon black or rice vinegar, 1/2 teaspoon sesame oil, 1 teaspoon chili oil, sliced green onion, and optional toasted sesame seeds in a small bowl. Taste and adjust: add a pinch of sugar if too sharp, or more chili oil for heat.

Serve sauce alongside hot dumplings for dipping.