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Shrimp Dumpling Recipe

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★★★★★

4.5 from 81 reviews

Delicious pan-fried shrimp dumplings finished with a glossy chili-oil sauce and a hint of sesame, perfect as a shareable appetizer or a dim-sum bite.

Ingredients

Scale

Chili Oil Sauce

  • 2 tbsp chili oil
  • 3 tbsp soy sauce
  • 2 tsp mirin
  • 1 tsp rice vinegar
  • 1/2 tsp sugar
  • Optional: additional chopped scallions for garnish

Filling

  • 2 3/4 cups skinless shrimp, deveined and finely chopped
  • 2/3 cup shredded carrot, pressed to remove excess water
  • 1/2 cup green onions, chopped
  • 1 1/3 cups spinach leaves, chopped
  • 1 large 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 (or dry sherry)
  • 1 pack wonton wrappers (25 pieces)

Finish

  • Roasted sesame seeds, for garnish
  • Finely chopped scallions, for garnish

Instructions

  1. Chili Oil Sauce

    In a small bowl, combine chili oil, soy sauce, mirin, rice vinegar, and sugar. Stir well and set aside to let the flavors meld.

  2. Prepare Filling

    In a large bowl, add chopped shrimp, carrot, green onions, spinach, garlic, ginger, salt, pepper, and sugar. Mix until evenly combined. Add the egg, sesame oil, and Chinese wine, and mix again until everything is well incorporated.

  3. Thicken Filling

    Sprinkle in the potato starch and mix once more to ensure the mixture binds slightly.

  4. Assemble Dumplings

    Using a spoon or small scoop, portion the filling and place onto a tray lined with baking paper. Keep filling covered to prevent drying.

  5. Pan-Fry

    Heat a thin layer of oil in a skillet over medium heat. Place dumplings in the pan with the meat side facing up. Fry for 1–2 minutes until the bottoms are golden.

  6. Steam in Pan

    Add a small splash of water to the pan and immediately cover with a lid. Steam for 4–5 minutes until the filling is cooked through and the wrappers are tender.

  7. Finish Sides

    Remove lid, uncover, and flip the dumplings so the meat side is down. Cook for another 1 minute to ensure the shrimp is cooked and the bottoms crisp slightly.

  8. Serve

    Transfer dumplings to a serving plate. Spoon the prepared chili oil sauce over or serve on the side. Garnish with chopped scallions and roasted sesame seeds.

Notes

  • Can be prepared ahead up to the filling stage; refrigerate the filling covered for up to 2 hours before assembling.
  • Wrappers can be sealed with a touch of water along the edge if they don’t seal easily.
  • For a crispier bottom, cook a little longer before adding water for steaming, but watch carefully to prevent burning.

Keywords: shrimp dumplings, dim sum, pan-fried, wonton wrappers, chili oil sauce, seafood appetizers

Find it online: https://foodbylina.com/shrimp-dumpling-recipe/