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Shrimp and Vegetable Dumplings Recipe

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These shrimp and vegetable dumplings are a perfect balance of savory and fresh flavors. Packed with juicy shrimp, crisp vegetables, and aromatic seasonings, they make a delightful appetizer or a satisfying main dish. Serve them steamed or pan-fried with a tangy dipping sauce for an irresistible treat.

Ingredients

Scale

For the filling:

  • 1 lb (450 g) shrimp, peeled, deveined, and finely chopped
  • 1 cup napa cabbage, finely chopped
  • 1/2 cup carrots, finely grated
  • 1/4 cup green onions, finely sliced
  • 2 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp salt
  • 1/4 tsp white pepper

For the wrappers:

  • 40 round dumpling wrappers (store-bought or homemade)

For cooking:

  • 2 tbsp vegetable oil (for pan-frying, optional)
  • Water (for steaming or cooking)

For the dipping sauce:

  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp honey (optional)
  • 1/2 tsp red pepper flakes or chili oil (optional)

Instructions

  1. Prepare the filling:
    • In a large bowl, combine shrimp, cabbage, carrots, green onions, ginger, garlic, soy sauce, sesame oil, salt, and white pepper. Mix until well combined.
  2. Assemble the dumplings:
    • Place a dumpling wrapper on a clean surface. Add about 1 teaspoon of filling to the center.
    • Moisten the edges of the wrapper with water, then fold it in half, pressing the edges together to seal. Optionally, pleat the edges for a decorative look. Repeat with remaining wrappers and filling.
  3. Cook the dumplings:
    • To steam: Arrange dumplings in a steamer lined with parchment paper or cabbage leaves. Steam over boiling water for 8-10 minutes.
    • To pan-fry: Heat 1 tbsp of vegetable oil in a non-stick skillet over medium heat. Arrange dumplings in a single layer. Cook for 2-3 minutes until the bottoms are golden brown. Add 1/4 cup water, cover, and steam for 5-6 minutes until fully cooked. Remove the lid and cook for an additional 1-2 minutes to crisp the bottoms.
  4. Make the dipping sauce:
    • In a small bowl, mix soy sauce, rice vinegar, sesame oil, honey, and red pepper flakes. Adjust seasonings to taste.
  5. Serve:
    • Serve the dumplings warm with the dipping sauce on the side.

Notes

  • Dumplings can be frozen before cooking. Arrange them on a tray, freeze until firm, then transfer to a freezer bag. Cook from frozen, adding 2-3 minutes to the cooking time.
  • Feel free to substitute vegetables like mushrooms or zucchini to suit your taste.

Find it online: https://recipe.newsvks.com/shrimp-and-vegetable-dumplings-recipe/