Shrimp Dumplings
By Tiffy Cooks
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!
Ingredients
- 5 cups shrimp peeled, and devine
- 3 Green Onion chopped
- 1 cup sweet corn
- ½ cup carrot chopped
- 2 tablespoon oyster sauce
- ½ tablespoon Sesame Oil
- 1 tsp White Pepper
- 3 teaspoon cornstarch
- 1 tablespoon dashi powder
- ½ cup 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.
Video
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
Nutrition
Calories: 41kcalCarbohydrates: 6gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gTrans Fat: 0.002gCholesterol: 22mgSodium: 167mgPotassium: 44mgFiber: 0.3gSugar: 0.3gVitamin A: 314IUVitamin C: 1mgCalcium: 14mgIron: 0.3mg
