Sampan Shrimp Dumpling Recipe

Prepare shrimp and pork

Pat shrimp dry with paper towel. Roughly chop half the shrimp (about 6 oz) into small pieces and place in a mixing bowl. Finely mince the remaining shrimp and add to the bowl. If using pork, finely mince and add to bowl as well. The mix should be coarse but combined to give texture.

Season filling

Add minced ginger, minced garlic, chopped green onions, soy sauce, sesame oil, Shaoxing wine, cornstarch, white pepper and salt to the bowl. Add the egg white. Stir vigorously with a spatula, folding and pressing the proteins until the mixture becomes slightly sticky and cohesive (about 1–2 minutes). This binds the filling and gives a springy texture.

Chill filling

Cover the bowl and refrigerate for 15–20 minutes to let flavors meld and the cornstarch hydrate. This also firms the filling for easier wrapping.

Prepare wrappers

While filling chills, lay out dumpling wrappers in a single layer on a lightly floured surface or tray and cover with a damp cloth so they do not dry out.

Assemble dumplings

Place one wrapper in your palm. Spoon roughly 1 rounded teaspoon (about 10–12 grams) of filling into center of wrapper. Moisten edge of wrapper with a little water. Fold wrapper over filling to form a half-moon and press edges to seal. For a Sampan-style finish, pleat the sealed edge with 3 small pleats on one side, pressing firmly to avoid air pockets. Repeat until all filling is used, about 36–40 dumplings.

Pan-fry then steam (potsticker method)

Heat a large nonstick skillet over medium-high heat. Add 2 tbs neutral oil and swirl to coat. Arrange dumplings flat-side down in the pan in a single layer with small gaps between them. Fry until bottoms are golden-brown, 2–3 minutes. Carefully pour 1 cup of water into the pan (it will sizzle), then immediately cover with a tight-fitting lid. Reduce heat to medium and steam until water has evaporated and wrappers are tender, 5–7 minutes. Remove lid and continue cooking 30–60 seconds to crisp the bottoms again. Drizzle 1 tsp sesame oil over dumplings and remove to a serving plate.

Alternative: fully steamed

If you prefer steamed Sampan-style dumplings, arrange dumplings in a single layer in a steamer basket lined with parchment (pierced) or cabbage leaves. Steam over boiling water for 6–8 minutes until shrimp and pork are cooked through and wrappers are translucent. Remove and brush with sesame oil.

Make sauce: Whisk together 3 tsp soy sauce, 2 tsp black or rice vinegar, 1 tsp chili oil (optional), 1/2 tsp sesame oil and 1/2 tsp sugar until sugar dissolves. Stir in sliced green onion. Taste and adjust seasoning—add a little more vinegar for brightness, soy for salt, or chili oil for heat.

Serve: Place dipping sauce in a small bowl alongside the cooked dumplings. Serve hot. Leftover dumplings can be refrigerated up to 2 days or frozen (uncooked) on a tray then transferred to a bag for up to 1 month; cook from frozen adding steaming time of 2–3 minutes.