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Steamed Shrimp Dumpling Recipe

Name: Panda Cuisines Steamed Shrimp Dumpling Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 12 oz raw shrimp (peeled, deveined); 2 oz ground pork (optional, for juicier filling); 3 tbsp water chestnuts (finely chopped); 2 tbsp green onion (thinly sliced); 1 tsp fresh ginger (grated); 1 tsp light soy sauce; 1 tsp sesame oil; 1 tsp Shaoxing wine (or dry sherry); 1 tsp salt; 0.25 tsp white pepper; 1 unit egg white; 24 unit round wonton or dumpling wrappers (3–4 inch); 2 tbsp potato starch or cornstarch (for dusting); 1 tsp vegetable oil (for brushing); 0.5 tsp sesame oil (for finishing); 4 cups water (for steaming); 6 unit Napa cabbage leaves or parchment paper (to line steamer); 0.5 cup soy sauce or dipping sauce; 2 tsp chili oil (optional)

Inspired by Panda Cuisine

Time45m

Serves4

Make Steamed Shrimp Dumpling Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dumpling filling

12 oz raw shrimp (peeled, deveined)

2 oz ground pork (optional, for juicier filling)

3 tbsp water chestnuts (finely chopped)

2 tbsp green onion (thinly sliced)

1 tsp fresh ginger (grated)

1 tsp light soy sauce

1 tsp Toasted sesame oil

1 tsp Shaoxing wine (or dry sherry)

1 tsp Celtic sea salt

1/4 tsp White pepper

1 unit egg white

Wrappers & finishing

24 unit round wonton or dumpling wrappers (3–4 inch)

2 tbsp potato starch or cornstarch (for dusting)

1 tsp vegetable oil (for brushing)

1/2 tsp sesame oil (for finishing)

Steaming & serving

4 cups water (for steaming)

6 unit Napa cabbage leaves or parchment paper (to line steamer)

1/2 cup soy sauce or dipping sauce

2 tsp chili oil (optional)

Method

Dumpling filling

Prep the shrimp: pat shrimp dry and coarsely chop into small pieces (about 1/4 inch). If using whole shrimp, reserve 2–3 pieces to tuck on top of dumplings for presentation.

Place chopped shrimp and ground pork (if using) in a bowl. Add grated ginger, sliced green onions, finely chopped water chestnuts, light soy sauce, sesame oil, Shaoxing wine, salt, and white pepper.

Add the egg white to the mixture. Using a spatula, mix firmly in one direction for 1–2 minutes until the mixture becomes slightly sticky and cohesive. This gives the filling a springy texture.

Taste test: cook a small 1/2 teaspoon of the filling in a skillet until done and check seasoning. Adjust salt or soy sauce if necessary.

Wrappers & assembly

Prepare wrappers: lightly dust a work surface with potato starch or cornstarch to prevent sticking. Keep wrappers covered with a damp towel to prevent drying.

Spoon filling: place about 1 tablespoon of filling in the center of each wrapper. If you reserved whole shrimp pieces, place one on top of the filling for garnish.

Seal: wet the edge of the wrapper with a little water. Fold the wrapper over (if using round wrappers you can make a half-moon or pleat to make a purse). Pinch and pleat the edges to seal tightly, ensuring no air pockets remain. Repeat until all dumplings are filled.

Lightly brush each dumpling with a small amount of vegetable oil to prevent sticking in the steamer and to give a slight sheen after steaming.

Steaming & serving

Set up steamer

Add 4 cups of water to a wok or pot and bring to a simmer. Line the steamer basket with napa cabbage leaves or parchment (poke a few holes in parchment for steam flow). Arrange dumplings in a single layer, leaving 1/2 inch between each.

Steam dumplings

Place the steamer basket over simmering water, cover, and steam for 6–8 minutes (for 1–2 oz dumplings) until shrimp are opaque and filling is cooked through. If you used larger dumplings, steam 8–10 minutes. Avoid over-steaming to keep wrappers tender.

Finish

Once cooked, remove dumplings immediately to a plate to prevent overcooking. Drizzle with 1/2 teaspoon sesame oil for aroma.

Serve

Serve hot with soy sauce or your preferred dipping sauce and optional chili oil. Leftovers can be refrigerated for 1 day or frozen individually on a tray then stored in an airtight container for up to 1 month.