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Ready in just 30 MINUTES. Easy Shrimp Dumpling recipe that completely skips the complicated dumpling dough! With simple wonton wrappers, so your prep time is basically cut in half!
After seeing how much you loved my easy pan dumplings, I knew I had to share another recipe. Making them at home is much cheaper than ordering takeout, and this version makes up to 25 dumplings at once! But I warn you, there are no leftovers, especially with the YUMMY homemade chili sauce.
Table of Contents
Dumpling Wrappers vs Wonton Wrappers
I spent hours trying to master traditional dumpling wrapper dough before I realized I was making it way harder than it needed to be; I love making things from scratch, but cooking needs to be fun too. Traditional versions need boiling water, starch, and a lot of patience to roll out. The truth is, you can skip that entire process; no need for unnecessary stress!
Using store-bought wonton wrappers is the secret to keeping the prep time UNDER 15 minutes. They are thin enough to steam soft on top but thick enough to hold the shrimp filling without tearing.
Swapping the wrapper was the BIGGEST game changer for my weeknights with my kids when cooking Chinese food. You get that amazing texture without the headache, and as a mom of three, I know how much you need that sometimes.
What Are Pan-Fried Shrimp Dumplings?
First, the main difference: Most of the dumpling restaurant versions are only steamed in bamboo baskets. I prefer to pan-fry them first. This shrimp dumpling recipe uses a fast hybrid method where you fry the bottoms in a skillet, then add a splash of water and cover with a lid to steam the rest.
The hot oil creates a serious crunch on the bottom, while the trapped steam cooks the filling and turns the wrapper soft on top.
Shrimp dumplings have become a staple in my kitchen now. I make them for quick lunches, but I love them as a side with lemon chicken and steamed buns. It’s like bringing the Chinese takeout home.
Ingredients
- Shrimp (or Prawns): I recommend hand-chopping the shrimp instead of using a food processor. Mincing them with a knife gives the Chinese dumplings a chunky bite, adding more texture. If you blend them, the filling turns into a mushy paste.
- Wonton Wrappers: This is my shortcut. They are thinner than traditional wrapper dough, which is why they work so well for fried dumplings. You get a fast crunch on the bottom without waiting for thick dough to cook through.
- Potato Starch: This acts as a binder. It mixes with the egg to lock all the juices inside the meat so the filling does not dry out. You can substitute this with cornstarch if that is what you have in the pantry.
Note: Please see the recipe card at the bottom for the full ingredient list.
Substitutions and Additions
- Protein: If you do not have prawns, you can swap them for ground chicken or ground pork. Just make sure to mix the filling thoroughly so it binds together.
- Vegetables: You can swap the spinach for finely chopped cabbage or shiitake mushrooms. Just remember to squeeze out any excess water from the cabbage so the dumplings don’t get soggy.
- Starch: Potato starch keeps the filling juicy, but cornstarch works exactly the same if that is what you have on hand.
- Sauce: The chili oil adds a great kick, but you can skip it entirely if you prefer a mild flavor. You can also swap the regular soy sauce for tamari if you need a gluten-free dipping option.
How To Make Dumpling Sauce
I don’t know about you, but I need a good sauce to literally drop dumplings into it. In 30 seconds, you can make a homemade sauce to pair with them.
Easy. Quickly whisk the chili oil, soy sauce, mirin, rice vinegar, and sugar in a small bowl. Set this aside so it is completely ready before you turn on the stove.
How To Make Homemade Dumplings
Start by finely chopping the shrimp (or prawns in Australia). Once they are prepped, add them to a large bowl along with shredded carrots, green onions, spinach, grated garlic, ginger, salt, pepper, and sugar.
Mix everything well, then stir in just 1 egg, sesame oil, and Chinese cooking wine (Shaoxing wine). If you are looking for a non-alcoholic option, you can use chicken broth. Fold in the potato starch last. This is an important step because it binds the mixture and locks the juices inside the meat.
Now, time to assemble. I simplified the steps for you.
I use a small cookie scoop to portion the filling into balls, placing them onto a tray lined with baking paper.
Lightly brush ONE side of a wonton wrapper with water. Drape the wet side directly over each prawn ball and press down gently so it sticks.
How To Cook Fried Dumplings
Heat oil in a skillet over medium heat. Place the assembled pieces in the pan with the meat side facing up. Fry them for 1 to 2 minutes. Pour a small splash of water into the pan and immediately cover it with a lid to steam for 4 to 5 minutes.
Once the water completely evaporates, remove the lid and turn them over so the meat side is face down touching the hot pan. Cook for just 1 more minute to ensure the prawn meat is fully cooked. Remove them from the skillet, top heavily with your sauce, and finish with a sprinkle of chopped scallions and roasted sesame seeds.
Tips for the Best Dumpling Recipe
- Control the moisture: Remove ALL excess water before mixing the carrots into the shrimp meat. Extra moisture will make your homemade dumplings soggy and cause the wrappers to tear in the pan.
- Hand-chop the protein: Resist the urge to use a food processor. Mincing the shrimp with a knife preserves the authentic texture expected of traditional Chinese dumplings.
- Trap the steam instantly: Have your lid ready. Covering the pan immediately cooks the filling thoroughly without burning the crisp bottoms that are classic for fried dumplings.
- Make it versatile: If you are out of shrimp, this exact method works for chicken dumplings using ground chicken. You can also boil these same pieces in a simple broth for a quick dumpling soup.
What To Serve With Shrimp Dumplings
You need good main dishes to pair with a good dumplings recipe, but of course, you could have some for lunch as the main course.
- Vegetables: Pair them with garlic sautéed bok choy, gai lan (Chinese broccoli), or a smashed cucumber salad dressed with sesame oil to cut through the dipping sauce.
- Noodles and Rice: Serve them alongside with bacon fried rice, cold sesame noodles, or a quick chicken chow mein for a complete dinner recipe.
- Soups: For a restaurant experience, serve them with a bowl of egg drop soup. The hot soup contrasts perfectly with the crispy dumpling bottoms straight from the pan.
FAQs
Traditional versions use a flour mixture of wheat flour and hot water, kneaded into a pliable dough. My recipe skips the homemade dough process. I use wrappers for a much faster assembly process. The filling typically consists of minced meat, seafood, and chopped veggies.
They are a staple in Chinese cuisine and are cooked using distinct methods like boiling, steaming, and pan-frying to achieve different textures. Originating in China during the Han Dynasty, they were created as a warming, medicinal food to help people survive harsh winters.
Potstickers use slightly thicker circular wrappers and are pan-fried to develop a bottom crust before being steamed. Wontons use much thinner, square wrappers, contain less filling, and are typically served submerged in a hot broth or deep-fried until crisp.
The texture depends on the wrapper thickness and cooking method. Steamed or boiled versions will naturally have a soft, chewy exterior. However, they should NEVER taste like raw flour. If the thickest part of the folds feels dense and gummy, they need more cooking time.
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Shrimp Dumpling Recipe
Ingredients
- 2 ¾ cups skinless shrimp deveined finely chopped
- ⅔ cup shredded carrot press them to take off excess water
- ½ cup green onions chopped
- 1⅓ cups spinach leaves chopped
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp sugar
- 4 garlic cloves grated
- 1 tbsp fresh ginger grated
- 2 tsp sesame oil
- 1/2 tbsp potato starch
- 2 tsp chinese cooking wine
- 1 pack wonton wrappers 25 pieces
For Sauce:
- 2 tbsp chili oil crispy
- 3 tbsp soy sauce
- 2 tsp mirin
- 1 tsp rice vinegar
- 1/2 tsp sugar
For garnish:
- roasted sesame seed
- finely chopped scallions
Instructions
Chili Oil Sauce
- In a small bowl, add all chili oil, soy sauce, mirin, rice vinegar, and sugar. Stir to combine. Reserve.
Filling
- In a large bowl, add the chopped shrimp, carrot, green onions, spinach, garlic, ginger, salt, black pepper, and sugar. Mix until combined. Add the egg, sesame oil, Chinese wine, and mix until combined.
- Add Potato starch to the mixture and mix one last time and reserve.
Wrap the dumplings
- Use a spoon or cookie scoop to portion the filling into small balls, placing them onto a tray lined with baking paper.
- Heat oil in a skillet over medium heat. Place the dumplings in the pan with the meat side facing up. Fry for 1 to 2 min. Pour in a small splash of water and immediately cover the pan with a lid to steam for 4 to 5 min.
- Once the water evaporates, remove the lid and turn the dumplings over so the meat side is facing down, touching the pan. Cook for 1 min to be sure the shrimp meat is cooked.
- Remove the dumplings from the pan. Top them with the sauce. Finish with a sprinkle of chopped green onions and sesame seeds.
Video
Notes
Storage/Reheating/Make Ahead
You can store leftover cooked pieces in an airtight container in the fridge for up to three days. However, my favorite thing to do is make a double batch and freeze them raw. Having a stash in the freezer means you can enjoy homemade dim sum any day of the week in under 10 minutes.- To Freeze Raw: Place uncooked pieces on a parchment-lined tray so they do not touch. Freeze for one hour until solid, then transfer to a freezer bag for up to two months.
- To Cook From Frozen: Do not thaw. Cook exactly as instructed in the recipe, adding 1 to 2 extra minutes of steaming time so the prawn filling cooks entirely through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
