Shrimp Dumpling Recipe

Prepare shrimp and pork

Chop shrimp coarsely if whole; if using small shrimp, pulse briefly in a food processor (2–3 quick pulses) until roughly chopped but not a paste. If using ground pork, ensure it is cold and ready.

Combine aromatics

In a medium bowl, combine grated ginger, minced garlic, and the white parts of the sliced scallions. Mix briefly to release aroma.

Mix filling

Add chopped shrimp and ground pork to the bowl with aromatics. Add soy sauce, sesame oil, Shaoxing wine, salt, white pepper, cornstarch, and egg white. Stir vigorously in one direction (or fold) until mixture becomes sticky and cohesive, about 1–2 minutes. Stir in the vegetable oil and the green parts of the scallions. Taste a small amount by cooking a spoonful in a skillet to check seasoning and adjust salt or soy if needed.

Prepare wrappers

Lay out wrappers on a clean, lightly damp towel or parchment to prevent drying. Keep a small bowl of water nearby for sealing.

Portion filling

Scoop about 1 tablespoon (approx. 15 g) of filling per wrapper and place it in the center. Do not overfill to avoid tearing.

Seal dumplings (classic pleat)

Dip a finger in water and moisten the edge of the wrapper. Fold the wrapper in half over the filling to form a half-moon. Starting at one end, make 3 small pleats on one side pressing each pleat to the flat side to seal; press firmly to remove air pockets. Alternatively, bring corners together to form a pursed dumpling. Ensure there are no gaps.

Arrange

Place finished dumplings on a lightly floured tray or parchment, leaving space between them. Cover loosely with a damp towel until ready to cook to prevent drying.

Pan-fry then steam (potsticker method)

Heat a nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. Place dumplings flat-side down in the pan in a single layer without overcrowding. Fry 2–3 minutes until bottoms are golden brown.

Steam in pan

Carefully add 1/2 cup water to the pan (it will sizzle). Immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 5–6 minutes until wrappers turn translucent and shrimp is cooked through (internal temperature 145°F / 63°C).

Finish and crisp

Remove lid and increase heat to medium-high for 1 minute to evaporate remaining water and re-crisp the bottoms. Transfer dumplings to a plate.

Alternative: boiling or steaming

To boil: bring a large pot of water to a gentle boil, add dumplings in batches, stir gently to prevent sticking, cook until they float plus 1–2 minutes (total 4–6 minutes). To steam: place dumplings in a single layer in a bamboo or metal steamer lined with parchment or cabbage leaves; steam over boiling water for 6–8 minutes.

Whisk together soy sauce, black vinegar, sesame oil, chili oil (if using), and sliced scallion in a small bowl. Adjust proportions to taste. Serve alongside hot dumplings.