Shrimp Dumplings Recipe

Prepare shrimp

Roughly chop 12 oz shrimp into small 1/4-inch pieces. You can also pulse 2–3 times in a food processor for a fine texture—do not puree; leave a little bite.

Combine filling

In a mixing bowl combine chopped shrimp, optional ground pork, 2 tbsp finely chopped green onion (white/light green), 1 tbsp chopped cilantro, 1 tsp grated ginger, 1 tsp grated garlic, 1 tsp sesame oil, 1 tbsp soy sauce, 1 tsp Shaoxing wine, 1 tsp fine salt, 1 tsp white pepper, egg white, and 1 tbsp cornstarch. Mix with a spatula or chopsticks until mixture is sticky and cohesive (about 30–60 seconds). Taste a small piece by cooking a teaspoon in a hot pan to check seasoning and adjust salt or soy if needed.

Set out 24 wrappers on a clean surface and keep a small bowl of water nearby to seal edges. Lightly brush or rub a little neutral oil on a parchment-lined steamer basket to prevent sticking.

Place about 1 level tablespoon of filling in the center of a wrapper (adjust to wrapper size; about 12–14 g). Dip your finger in water and moisten the edge of the wrapper fully around the circumference.

Fold and seal: For a simple half-moon, fold the wrapper over to make a half circle, press out air, and crimp edges with small pleats or press firmly with a fork. For a purse shape, gather edges up and pinch to seal. Ensure a tight seal so no filling escapes during steaming. Repeat until all filling is used (should make about 6 large dumplings if using larger wrappers; adjust to six per the menu by making larger portions — use about 2 tbsp filling per dumpling to yield six).

Place finished dumplings on the prepared steamer lined with parchment or cabbage leaves, leaving small gaps so they don't touch.

Bring 1 cup water (or enough in your steamer pot) to a rolling boil in the steamer pot. Place the steamer basket with dumplings over boiling water, cover, and steam for 6–8 minutes for small dumplings or 8–10 minutes for larger (six) dumplings, until shrimp is opaque and internal temperature reaches 145°F (63°C). If using frozen dumplings, add 2–3 minutes.

Remove dumplings carefully with a spatula. Brush very lightly with the reserved 1 tsp neutral oil if desired to give a slight sheen and prevent sticking to plate.

Warm 2 tsp neutral oil in a small skillet over low heat. Add 1 tsp minced ginger and 1 tsp minced garlic and gently cook 20–30 seconds until fragrant but not browned.

Remove from heat and stir in 2 tsp chili crisp (or chili garlic sauce), 1 tsp soy sauce, 1 tsp rice vinegar, 1 tsp sugar, and 1 tsp water. Taste and adjust for acidity, heat, or salt. Keep warm or room temperature to serve alongside dumplings.

Whisk together 3 tbsp mayonnaise, 1 tsp Sriracha (more to taste), 1 tsp lime juice, and 1 tsp sesame oil until smooth. Transfer to a small squeeze bottle or ramekin for service.

Arrange six steamed dumplings on a serving plate. Spoon a small amount of ginger & garlic chili sauce on the side or drizzle lightly over the dumplings (as preferred). Dot or pipe spicy mayo alongside or across the dumplings in a zigzag pattern.

Garnish with thinly sliced green onion (1 tbsp), fresh cilantro leaves (1 tbsp), and a sprinkle of toasted sesame seeds if using. Serve immediately while hot.