Classic Shrimp Dumpling Recipe

Chop shrimp into small pieces: pat shrimp dry, then roughly chop into 1/8–1/4 inch pieces. For a smoother texture, pulse briefly in a food processor (2–3 short pulses), leaving some chunks for bite.

Combine proteins: in a bowl, add chopped shrimp and ground pork (if using). Mix gently to combine.

Add aromatics and seasonings: stir in green onions, minced ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, cornstarch, salt, and white pepper. Add the 1/2 tsp vegetable oil if using — it helps with juiciness and binding.

Develop texture: using the back of a spoon or a rubber spatula, mix the filling by scooping and pressing repeatedly for 30–60 seconds until it becomes slightly sticky and cohesive. This ensures the filling binds and holds together when wrapped.

Taste and adjust: take a small 1 tsp portion and pan-fry briefly to taste for seasoning (optional). Adjust salt or soy sauce if needed.

Prep wrappers

Arrange wrappers on a lightly floured surface in a single layer, covered with a damp towel to prevent drying.

Prepare sealing water: keep 2 tablespoons of water in a small bowl for sealing edges.

Portion filling: using a teaspoon or small cookie scoop, place about 1 teaspoon (approx. 8–10 g) of filling in the center of each wrapper. Do not overfill—filling should sit comfortably without spilling.

Seal basic half-moon: brush the wrapper edge with a little water, fold in half over filling to form a half-moon, press edges to seal. For a more traditional pleated dumpling, start at one end and make 3–4 small pleats along the edge while sealing to the opposite side.

Repeat: continue until all wrappers are filled. Place finished dumplings on a parchment-lined tray or lightly dusted surface, spaced so they don't touch. Keep covered with a damp towel until cooking.

Pan-fry and steam (potsticker method): heat a nonstick or well-seasoned skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. Arrange dumplings flat side down in a single layer with space between them.

Fry bottom for color: cook undisturbed 2–3 minutes until bottoms are golden brown.

Add steaming liquid: carefully pour 1/2 cup water or low-sodium chicken broth into the pan (it will sputter). Immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 5–6 minutes, or until wrappers become translucent and filling is cooked through (internal temp for shrimp/pork should reach 63°C / 145°F for shrimp; pork to 71°C / 160°F). If using all shrimp, ensure opaque and firm.

Finish crisping: remove lid and continue cooking 1 more minute to evaporate remaining liquid and re-crisp the bottoms.

Alternative: boiling/steaming only: for boiled dumplings, simmer in gently boiling water 3–4 minutes until they float and are cooked through. For pure steaming, steam in a bamboo or metal steamer lined with parchment for 6–8 minutes.

Serve: transfer dumplings to a plate. Mix dipping sauce by combining 2 tablespoons soy sauce, 1 tablespoon black or rice vinegar, and 1 teaspoon chili oil if desired. Garnish with extra sliced green onion if you like.