Shrimp and Vegetable Dumplings

Shrimp and Vegetable Dumplings – Juicy, Flavor-Packed & Easy to Make

Craving something savory, juicy, and packed with umami flavor? These Shrimp and Vegetable Dumplings are the ultimate homemade treat. Filled with tender shrimp, fresh vegetables, and savory seasonings, these dumplings are steamed to perfection and served with a spicy dipping sauce.

 What Are Shrimp and Vegetable Dumplings?

Shrimp and vegetable dumplings are a traditional Asian delicacy made by wrapping a finely chopped mixture of shrimp and vegetables in thin dumpling wrappers. They are usually steamed or pan-fried, making them juicy, flavorful, and perfectly textured. Serve them with soy sauce, chili oil, or ponzu for a dipping sauce that brings out all the flavors!

 Why You’ll Love This Recipe

  •  Easy to customize with your favorite veggies

  •  Great for steaming, pan-frying, or boiling

  •  Freezer-friendly and meal prep approved

  •  Light, healthy, and bursting with flavor!

 Ingredients

For 30–35 dumplings:

  • 1 lb (450g) raw shrimp, peeled, deveined, and finely chopped

  • 1 cup finely chopped cabbage

  • ½ cup finely grated carrot

  • ½ cup chopped green onions

  • 2 tablespoons minced garlic

  • 1 tablespoon grated ginger

  • 2 tablespoons soy sauce

  • 1 tablespoon sesame oil

  • 1 teaspoon cornstarch

  • 30–35 round or square dumpling wrappers

Optional Dipping Sauce:

  • 2 tablespoons soy sauce

  • 1 tablespoon rice vinegar

  • 1 teaspoon chili oil or chili flakes

  • ½ teaspoon sesame seeds

  • ½ teaspoon honey (optional)

 Instructions

1. Make the Filling

In a large bowl, mix chopped shrimp, cabbage, carrots, green onions, garlic, ginger, soy sauce, sesame oil, and cornstarch. Stir until evenly combined.

2. Assemble the Dumplings

Place 1 teaspoon of filling into the center of a dumpling wrapper. Dip your finger in water and wet the edges of the wrapper. Fold and press to seal into desired shape (half-moon or pleated).

3. Steam the Dumplings

Arrange dumplings on parchment or a non-stick surface in a steamer basket. Steam over boiling water for 6–8 minutes, until the shrimp is fully cooked and wrappers are translucent.

Alternative Cooking Methods:

  • Pan-fry: Cook in oil for 2 minutes, then add water and cover to steam for 5 minutes.

  • Boil: Drop into simmering water and cook for 3–4 minutes until they float.

4. Serve with Sauce

Mix dipping sauce ingredients in a small bowl. Serve warm dumplings with dipping sauce on the side.


 Notes

  • Wrappers dry quickly, so keep unused ones covered with a damp cloth.

  • Make ahead: Freeze uncooked dumplings on a tray, then store in freezer bags for up to 3 months.

  • Use a food processor to speed up the veggie chopping process.

  • Add mushrooms, zucchini, or bell pepper for extra texture and nutrition.


 What to Serve With Dumplings

These dumplings are perfect with:

  • Steamed jasmine or sticky rice

  • Miso soup or wonton soup

  • Stir-fried vegetables or bok choy

  • Sweet chili or peanut dipping sauce


 Storage & Reheating

  • Uncooked: Freeze individually on a tray, then bag them up. Steam straight from frozen!

  • Cooked: Store in the fridge for 2–3 days. Reheat by steaming or pan-frying.

 FAQ

Q: Can I use pre-cooked shrimp?
A: It’s best to use raw shrimp for juicy filling. Pre-cooked shrimp can become rubbery.

Q: Can I make these vegetarian?
A: Absolutely! Replace shrimp with finely diced mushrooms or tofu.

Q: What’s the best wrapper to use?
A: Use store-bought dumpling wrappers (round or square). Avoid wonton wrappers unless you plan to boil them only.

 Final Thoughts

These Shrimp and Vegetable Dumplings are the perfect balance of juicy shrimp, crunchy vegetables, and bold Asian flavors. Whether you’re a dumpling beginner or a seasoned pro, this recipe is easy to follow and always delivers big flavor.

Serve them steamed, pan-fried, or boiled — they’re satisfying, versatile, and totally delicious!


Print

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Shrimp and Vegetable Dumplings

Shrimp and Vegetable Dumplings


  • Author: kecha

Description

These Shrimp and Vegetable Dumplings are juicy, savory, and filled with a flavorful mix of finely chopped shrimp, fresh vegetables, soy sauce, garlic, and sesame oil. Whether steamed, pan-fried, or boiled, these dumplings make a delicious appetizer, main dish, or meal prep favorite. Perfect for dipping in a spicy soy-based sauce!


Ingredients

Scale

Dumpling Filling:

  • 1 lb (450g) raw shrimp, peeled, deveined, and finely chopped

  • 1 cup finely chopped cabbage

  • ½ cup grated carrot

  • ½ cup chopped green onions

  • 2 tablespoons minced garlic

  • 1 tablespoon grated fresh ginger

  • 2 tablespoons soy sauce

  • 1 tablespoon sesame oil

  • 1 teaspoon cornstarch

  • Salt and black pepper to taste

Wrapper:

  • 3035 dumpling wrappers (round or square)

Dipping Sauce (optional):

  • 2 tablespoons soy sauce

  • 1 tablespoon rice vinegar

  • 1 teaspoon chili oil or chili flakes

  • ½ teaspoon sesame seeds

  • ½ teaspoon honey (optional)


Instructions

  1. Make the Filling
    In a mixing bowl, combine shrimp, cabbage, carrots, green onions, garlic, ginger, soy sauce, sesame oil, cornstarch, salt, and pepper. Mix until fully combined.

  2. Assemble the Dumplings
    Place about 1 teaspoon of filling into the center of each dumpling wrapper. Wet the edges with water, fold, and seal into your desired shape (half-moon or pleated).

  3. Steam the Dumplings
    Place dumplings in a steamer lined with parchment paper or lightly oiled. Steam over boiling water for 6–8 minutes, or until shrimp is cooked and wrappers are translucent.

    Other methods:

    • Pan-fry: Sear in oil for 2 minutes, then add ¼ cup water and cover. Steam until water evaporates and bottoms are crisp.

    • Boil: Add dumplings to boiling water, cook 3–4 minutes until they float.

  4. Make the Dipping Sauce
    In a small bowl, whisk together soy sauce, vinegar, chili oil, sesame seeds, and honey.

  5. Serve
    Serve dumplings hot with dipping sauce on the side.

Notes

  • Use raw shrimp for juicy texture. Pre-cooked shrimp may turn rubbery.

  • Keep wrappers covered with a damp towel to prevent drying while assembling.

  • Freezer friendly: Freeze uncooked dumplings on a tray, then store in bags. Steam directly from frozen.

  • Add-ins: Try chopped mushrooms, zucchini, or water chestnuts for variety.

  • Reheat: Re-steam or lightly pan-fry cooked dumplings; avoid microwaving to retain texture.

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