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Easy dumplings with chili oil sauce in a plate
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Shrimp Dumpling Recipe

A 30-minute dumpling recipe. NO complicated dough. Filled with hand-chopped shrimp and fresh vegetables, they are pan-fried for a loud crunch on the bottom and steamed for a soft top. It is a fast, simple method that feels like restaurant-quality with zero stress.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Snack
Cuisine: Asian, Chinese
Keyword: pan-fried, quick, Spicy, steamed
Servings: 25 pieces
Author: Karina Carrel

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
US - Metric

Instructions

Chili Oil Sauce

  • In a small bowl, add all chili oil, soy sauce, mirin, rice vinegar, and sugar. Stir to combine. Reserve.
    A small bowl of dark red dumpling sauce with a spoon resting inside, lifting some of the chili flakes from the mixture.

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.
    Fully mixed raw shrimp dumpling filling in a bowl, showing the chopped prawns, shredded carrots, spinach, and seasonings combined into a cohesive mixture.
    • Hand-chop the shrimp with a knife instead of using a food processor to prevent the meat from turning into a mushy paste.
  • Add Potato starch to the mixture and mix one last time and reserve.
    Mixed raw shrimp dumpling filling in a bowl, with white potato starch sprinkled over the top before being folded in.

Wrap the dumplings

    If the raw filling feels too sticky, dip your cookie scoop lightly into cold water between portions.
  • Use a spoon or cookie scoop to portion the filling into small balls, placing them onto a tray lined with baking paper.
    Raw shrimp dumpling filling scooped into small balls on a parchment-lined baking sheet, with a metal cookie scoop used for portioning.
    • Lightly brush one side of a wonton wrapper with water. Drape the wet side over each prawn ball, gently pressing the wrapper down so it sticks to the ball.
  • 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.
    Assembled shrimp dumplings cooking in a hot skillet with bubbling water and steam, placed with the prawn filling facing up.
  • 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.
    Pan-fried shrimp dumplings in a skillet, flipped over to reveal their crispy, browned crust after the water has evaporated.
    • Listen closely to the pan to know exactly when to flip them. When the soft bubbling sound shifts to a loud sizzle, the water has completely evaporated.
  • Remove the dumplings from the pan. Top them with the sauce. Finish with a sprinkle of chopped green onions and sesame seeds.
    Fully cooked shrimp dumplings served on a plate, heavily drizzled with chili sauce and garnished with sliced green onions and sesame seeds.

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.
Happy cooking! Xx
Make sure the water evaporates completely before you remove the skillet from the heat. The remaining oil left in the pan is exactly what gives the bottom of the wonton wrappers their final crunch.

Nutrition

Calories: 79kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 8mg | Sodium: 371mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 794IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg