Dessert

Shrimp Dumpling Recipe

Bylina moretti November 11, 2026November 11, 2026

Introduction

Delicate shrimp dumplings with vibrant vegetables and a savory dipping sauce, these bites come together quickly for a crowd-friendly meal or snack. A crisp pan-fry followed by a quick steam seals in juiciness and flavor.

Tiny bite-sized dumplings rest on a white marbled texture surface. Each piece shows a thin, translucent wrapper forming a light, crispy edge around a colorful inner layer. Layered from outside in: a crisp wrapper with a golden-brown edge, a bright red chili-oil sauce seeping into the folds, and a vibrant filling of chopped greens and vegetables peeking through. Tiny sesame seeds shower the tops, adding speckled cream and tan spots, while scattered green onions give fresh pops of green. The overall look is glossy, with the sauce pooling in places and the greens standing out against the white wrapper, all arranged in a casual, overlapping cluster. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ¾ cups skinless shrimp, deveined and finely chopped
⅔ cup shredded carrot, pressed to remove excess moisture
½ cup green onions, chopped
1⅓ cups spinach leaves, chopped
1 egg
1 tsp salt
½ tsp black pepper
1 tsp sugar
4 garlic cloves, grated
1 tbsp fresh ginger, grated
2 tsp sesame oil
½ tbsp potato starch
2 tsp Chinese cooking wine
1 pack wonton wrappers (25 pieces)
2 tbsp chili oil
3 tbsp soy sauce
2 tsp mirin
1 tsp rice vinegar
½ tsp sugar
Roasted sesame seeds, to garnish
Finely chopped scallions, to garnish

Instructions

Step 1: In a small bowl, whisk together the chili oil, soy sauce, mirin, rice vinegar, and sugar to make the dipping sauce. Set aside.
Step 2: In a large bowl, combine the chopped shrimp, carrot, green onions, spinach, garlic, ginger, salt, black pepper, and sugar. Mix until well combined. Add the egg, sesame oil, and Chinese wine, mixing until incorporated.
Step 3: Add the potato starch to the filling and mix once more to bind everything together. Reserve the mixture.
Step 4: Spoon or scoop the filling onto each wonton wrapper, forming small filling mounds on a tray lined with baking paper.
Step 5: Heat a thin layer of oil in a skillet over medium heat. Place the dumplings in the pan with the meat side facing up. Fry for 1–2 minutes until the edges start to set. Pour a small splash of water into the pan and immediately cover to steam for 4–5 minutes.
Step 6: When the water evaporates, uncover and flip the dumplings so the meat side contacts the pan. Cook for 1 minute to ensure the shrimp is cooked through.
Step 7: Remove the dumplings from the pan. Drizzle with the prepared sauce, then finish with a sprinkle of chopped green onions and sesame seeds before serving.

Tips & Variations

Chop filling ingredients finely but not into a paste for better texture.
For crisper bottoms, pan-fry longer on medium-low heat before steaming.
If you prefer a lighter dip, mix the sauce with a splash of water or broth.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat with a splash of oil, covered, until warmed through. The dipping sauce can be kept in the fridge for up to 3 days.

How to Serve

Small crispy bite-sized wrappers sit on a white marbled texture surface, each piece opened with a thin translucent wrapper that curls at the edges and reveals a colorful filling of orange-red chili glaze, green onions, and herbs. The top is piled with a glossy red oil, sprinkled with pale sesame seeds, and dotted with chopped greens for a bright, fresh look; some pieces rest on a lightly charred base while others show a crisp, bubbly edge. Layer details: base layer is a crisp, transparent wrapper; middle layer is soft, bright filling of vegetables and herbs; top layer is a slick chili oil glaze with sesame seeds and green onion strands, all arranged in loose clusters across the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the filling or dumplings?

Yes. Assemble the dumplings and freeze on a tray, then transfer to a bag. They can be cooked directly from frozen; add 1–2 minutes to the steaming time.