Juicy and savory Shrimp Dumplings are my new dish to serve for family dinners.
Shrimp Dumplings is super easy to make at home, and you only need a few simple ingredients. The filling is packed with umami flavor; every bite is perfect.
You can pan-fry, boil, or steam these shrimp dumplings!
Want more dumpling recipes? Here are my top 3 dumpling filling that is also super easy to make at home!
My Shrimp Dumplings are inspired by HK Dim Sum Har Gow.
I wanted to recreate the plump and juicy filling you get at Dim Sum but a simplified version that can be made at home.
These Shrimp Dumplings will need shrimp, cornstarch, carrots, green onion, oyster sauce, dashi, sesame oil, and white pepper. The corn and carrots add a nice crunch to the dish, but you can also swap them for other vegetables.
The secret tip to what makes these Shrimp Dumplings EXTRA SPECIAL is how bouncy and plump the filling is.
Rather than packing the shrimp paste with starch and flour, we are adding ICE to the homemade shrimp paste to give it the silky bonding component that makes the filling extra delicious.
Slowly add in the ice as you blend, I prefer to use a food processor, but you can also use a blender.
Check out my dumpling blog post to find out:
- HOW TO STORE DUMPLINGS: Dumplings can last in the freezer for up to 3 months.
- HOW TO ENJOY DUMPLINGS: pan-fry, boiling, and steaming instructions.
- DIPPING SAUCES: My go-to dipping sauce for everything dumplings
Ingredients
- 5 cups of shrimp, peeled, and devine
- 3 stalks of green onion, chopped
- 1 cup of sweet corn
- ½ cup of carrot, chopped
- 2 tablespoon oyster sauce
- ½ tablespoon sesame oil
- 1 tsp of white pepper
- 3 teaspoon cornstarch
- 1 tablespoon dashi powder
- ½ cup of ice
- 40 dumpling wrappers
THE FILLING
- In a food processor, add 2.5 cups of shrimp, oyster sauce, sesame oil, white pepper, cornstarch, and dashi powder. Blend for 20 seconds or until it becomes slightly smooth. Add in ice, and blend until everything is thoroughly combined and smooth (around 1 minute).
- Pour the shrimp paste into a bowl. And add the rest of the shrimp into a food processor. Blend until roughly chopped; make sure it’s not smooth as you want roughly chopped shrimp.
- Add the chopped shrimp to the same bowl, and add corn, carrot, and green onion. Mix well.
WRAPPING METHODS
- METHOD #1: Take one piece of wrapper and add 1 tbsp of the filling in the middle. Add water to the edges. Fold the wrapper in half, and using the palm of your hand, squeeze the wrapping together on each side while pushing the filling down, forming a ball. Make sure that all the edges are tightly sealed.
- METHOD #2: Take one piece of wrapper and add 1 tbsp of the filling in the middle. Add water to the edges. Pinch and pleat with as many folds as possible, ensuring the end is fully sealed. Rest the dumpling on top of parchment paper, opening side facing down.
COOKING METHODS
- STEAMING: place the dumplings around 1.5 inches apart in the steam basket. Bring a pot of water to boil, and once the water is boiling, put the steamer on top, cover, and steam on high heat for 8-10 minutes.
- BOILING: Boil a pot of water. Once the water is boiling, add in the dumplings. Once the dumplings float, cook for another 2 minutes.
- PAN-FRY: Drizzle in oil and turn the heat up to medium-high. Once the pan is hot, add in the dumplings and let it pan-fry for 2 minutes.
- Pour in water, ensure ¼ of the dumplings are covered in water, put the lid on, and let it cook for another 8-9 minutes. To check if the dumplings are cooked, you can poke a hole, and if the juices are clear, the dumpling is cooked.
Shrimp Dumplings
Juicy and savory Shrimp Dumplings are my new dish to serve for family dinners. Shrimp Dumpling is super easy to make at home, and you only need a few simple ingredients. The filling is packed with umami flavor; every bite is perfect. You can pan-fry, boil, or steam these shrimp dumplings! Want more dumpling recipes? Here are my top 3 dumpling filling that is also super easy to make at home!
Yield: 40 Dumplings
Materials
- 5 cups of shrimp peeled, and devine
- 3 stalks of green onion chopped
- 1 cup of sweet corn
- ½ cup of carrot chopped
- 2 tablespoon oyster sauce
- ½ tablespoon sesame oil
- 1 tsp of white pepper
- 3 teaspoon cornstarch
- 1 tablespoon dashi powder
- ½ cup of ice
- 40 dumpling wrappers
Instructions
THE FILLING
- In a food processor, add 2.5 cups of shrimp, oyster sauce, sesame oil, white pepper, cornstarch, and dashi powder. Blend for 20 seconds or until it becomes slightly smooth. Add in ice, and blend until everything is thoroughly combined and smooth (around 1 minute).
- Pour the shrimp paste into a bowl. And add the rest of the shrimp into a food processor. Blend until roughly chopped; make sure it’s not smooth as you want roughly chopped shrimp.
- Add the chopped shrimp to the same bowl, and add corn, carrot, and green onion. Mix well.
WRAPPING METHOD
- METHOD #1: Take one piece of wrapper and add 1 tbsp of the filling in the middle. Add water to the edges. Fold the wrapper in half, and using the palm of your hand, squeeze the wrapping together on each side while pushing the filling down, forming a ball. Make sure that all the edges are tightly sealed.
- METHOD #2: Take one piece of wrapper and add 1 tbsp of the filling in the middle. Add water to the edges. Pinch and pleat with as many folds as possible, ensuring the end is fully sealed. Rest the dumpling on top of parchment paper, opening side facing down.
COOKING METHOD
- STEAMING: place the dumplings around 1.5 inches apart in the steam basket. Bring a pot of water to boil, and once the water is boiling, put the steamer on top, cover, and steam on high heat for 8-10 minutes.
- BOILING: Boil a pot of water. Once the water is boiling, add in the dumplings. Once the dumplings float, cook for another 2 minutes.
- PAN-FRY: Drizzle in oil and turn the heat up to medium-high. Once the pan is hot, add in the dumplings and let it pan-fry for 2 minutes.
- Pour in water, ensure ¼ of the dumplings is covered in water, put the lid on, and let it cook for another 8-9 minutes. To check if the dumplings are cooked, you can poke a hole, and if the juices are clear, the dumpling is cooked.
Notes
Check out my dumpling blog post to find out:
HOW TO STORE DUMPLINGS: Dumplings can last in the freezer for up to 3 months.
HOW TO ENJOY DUMPLINGS: pan-fry, boiling, and steaming instructions.
DIPPING SAUCES: My go-to dipping sauce for everything dumplings
HOW TO ENJOY DUMPLINGS: pan-fry, boiling, and steaming instructions.
DIPPING SAUCES: My go-to dipping sauce for everything dumplings
