Oh Shrimp Dumplings, how I adore you! The perfect medley of mouth watering shrimp, cabbage, green onion, ginger, sesame oil, and garlic all magically wrapped up in a delightful dough steamed to tender perfection with a crispy edge. Dipped in a salty-sweet soy sauce, it’s a little bite of heaven.
Is it wrong to admit that sometimes the motivation behind making Shrimp Dumplings is simply that I love them so much that I want them for dinner? Not as an appetizer, but sometimes that is ALL I wanted for dinner.
Whether you like them as a starter or a dinner plate filler, Shrimp Dumplings are easy and quick to prepare. This recipe requires no fancy folding and may be prepared in advance and refrigerated until you are ready to cook and serve them.
Finely chop the shrimp, cabbage, green onion, ginger, and garlic. Add a dash of sesame oil and soy sauce.
Spoon a small amount of your mixture into a wonton or dumpling wrapper, wet the edges, press closed, and tuck the corners. Wontons are a type of dumpling and the wrapper is readily available in the grocery store, usually in the produce section. Variations on the folding technique are many and you may use what is comfortable. The side with the most surface area is what will be your crispy edge.
Cook one side of the dumpling in a little hot oil. Add broth or water and cover for a few minutes for the liquid to be absorbed.
Soy sauce is most acceptable for dipping your dumplings, but a soy sauce with a bit of brown sugar, rice vinegar, ginger, crushed red pepper, and green onion slices makes it exceptional.
Whether you enjoy Shrimp Dumplings as a small plate, appetizer, or entree, I hope you adore them as much as I do.
Tried them? Leave me a comment below.
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- 1 pound peeled, deviened, and chopped raw shrimp
- 1 cup finley chopped cabbage
- 3 green onions sliced
- 1 tablespoon fresh grated ginger
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 clove garlic finly minced
- 1 12 oz package wonton wrappers
- 1-2 tablespoons olive oil
- 1/2 cup chicken broth or water
Soy Dipping Sauce
- 1/2 cup soy sauce
- 2 tablespoons brown sugar
- 1 green onion sliced
- 1 teaspoon rice vinegar
- 1 teaspoon fresh grated ginger
- 1/2 teaspoon sesame oil
- 1/4 teaspoon crushed red pepper
Combine all ingredients in a medium size mixing bowl.
Line a cookie sheet with plastic wrap to prevent the dumplings from sticking.
Place one tablespoon of filling in the middle of a wonton wrapper.
Avoid letting the wonton wrappers become too dry by keeping them covered while preparing. If you are preparing dumplings for a later cooking time, make sure to keep them wrapped in plastic in the refrigerator until ready for use.
Dip a fingertip in a small bowl of water and wet 2 sides of the wrapper.
Fold wrapper half and tuck edges with another dot of water to seal.
Preheat a non-stick or cast iron fry pan to a medium high heat and then add oil.
Place dumplings in hot pan and cook 2-3 minutes until golden brown.
Add 1/2 cup broth or water to the bottom of the fry pan and cover.
Cook an additional 2-3 minutes until all the liquid has been absorbed.
Remove from pan and serve with Soy Dipping Sauce.
Soy Dipping Sauce
Stir all ingredients together in a small mixing bowl until sugar is dissolved.