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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.