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Crispy Shrimp and Chive Dumplings
Crispy Shrimp and Chive Dumplings
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Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Succulent shrimp dumplings: crispy outside, juicy inside. Easy appetizer with savory filling, pan-fried and steamed. Perfect with dipping sauce.
Ingredients:
  • 1 pound raw shrimp, peeled and deveined
  • 1/2 cup thinly sliced chives
  • 2 teaspoons minced ginger
  • 2 teaspoons minced garlic
  • 2 teaspoons cornstarch
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon white or black pepper
  • 30 (3 1/2-inch) wonton wrappers (round or square)
  • 2 tablespoons vegetable oil, divided
  • 1/2 cup water, divided, plus more for sealing
  • Soy sauce or chili sauce, or dumpling sauce , for dipping
Instructions:
  • Create a coarse shrimp paste by chopping the shrimp.
  • Prepare the filling by mixing chopped shrimp, chives, ginger, garlic, cornstarch, soy sauce, sesame oil, salt, sugar, and pepper in a bowl. Refrigerate until needed.
  • Cut perfect circles from your square wonton wrappers using a 3 1/2-inch round cutter. Cover the wrappers with a damp paper towel or plastic wrap to keep them moist.
  • Prepare the dumplings: Gently moisten the edges of a single wrapper with water. Spoon roughly 2 teaspoons of filling onto the center, being careful not to overfill. Fold the dough in half to form a half moon shape, ensuring there are no air pockets, then firmly press the edges together. Brush the outer edge of the dumpling with water. Beginning on one end and moving towards the other, form approximately 5 to 6 small pleats along the edge of the dumpling. Press firmly to seal. Repeat this process with the rest of the wrappers and filling.
  • Sear the dumplings in a hot nonstick pan with 1 tablespoon of oil until the bottoms turn golden brown, approximately 1 to 2 minutes.
  • To steam the dumplings, gently pour in 1/4 cup water along the side of the pan and cover immediately. Allow dumplings to steam until water evaporates, approximately 3 minutes. Uncover, increase heat to medium, and fry until bottoms are golden and crisp, 1 to 2 minutes. Repeat with remaining dumplings, using 1 tablespoon of oil for browning and 1/4 cup water for steaming each batch.
  • Serve the dumplings piping hot alongside your choice of dipping sauce such as soy sauce, sweet and sour, or spicy chili. Store any leftovers in the refrigerator in an airtight container for up to 3 days. Enjoy! If you enjoyed the recipe, please consider leaving a star rating below!

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