Shrimp Dumplings Recipe

Prepare shrimp

Pat shrimp dry and roughly chop into small pieces (or pulse 6–8 short pulses in a food processor) until coarsely ground but with some texture. Transfer to a mixing bowl.

Combine proteins

If using ground pork, add it to the bowl with chopped shrimp. Mix gently to combine.

Add aromatics and seasonings

Add the chopped green onions, grated ginger, minced garlic, soy sauce, sesame oil, salt, and white pepper to the bowl.

Bind filling

Sprinkle the cornstarch over the mixture and add the egg white. Stir vigorously (folding and pressing) until the mixture becomes slightly sticky and cohesive—this gives a springy texture to the filling. Taste a very small cooked piece (optional) and adjust seasoning.

Prepare workspace

Lay out wrappers on a lightly floured or dry clean surface. Keep a small bowl of water nearby for sealing.

Portion filling

Spoon about 1 teaspoon (heaping) of filling into the center of each wrapper. Do not overfill; leaving a 1/2-inch border helps seal.

Seal dumplings

Brush the wrapper edge with a little water. Fold wrapper in half over the filling to form a half-moon, pressing edges to seal. For pleated style, make 3–4 small pleats along the sealed edge, pressing firmly so there are no gaps. Repeat until all wrappers are filled.

Steam method (tender dumplings)

Line a steamer basket with parchment paper with small holes or lightly oil it to prevent sticking. Place dumplings about 1/2-inch apart. Steam over boiling water for 6–8 minutes, or until filling is opaque and shrimp are cooked through. Remove carefully and serve hot with dipping sauce.

Pan-fry then steam (potsticker / crispy bottom)

Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat. Arrange dumplings in a single layer, flat side down, leaving small gaps. Cook until bottoms are golden, about 2–3 minutes. Carefully pour in 1/4 cup water (or enough to come up about 1/8 inch), immediately cover with a tight-fitting lid, reduce heat to medium-low, and steam for 5–6 minutes until water has evaporated and filling is cooked. Remove lid and cook 30–60 seconds more to re-crisp bottoms if desired. Transfer to a plate and serve.

Whisk together light soy sauce, rice vinegar, sesame oil, and sugar until sugar dissolves. Add chili flakes or fresh sliced chili if desired. Taste and adjust acidity or saltiness, adding more soy sauce or vinegar as preferred. Serve alongside dumplings.

Serve shrimp dumplings hot with the prepared dipping sauce and extra soy sauce on the side. Leftover cooked dumplings can be refrigerated in an airtight container for up to 2 days and reheated by pan-frying briefly or steaming.