Shrimp and vegetable dumplings are a delicious and versatile dish that combines the delicate sweetness of shrimp with the crunch and flavor of fresh vegetables. Whether steamed, boiled, or pan-fried, these dumplings are perfect as an appetizer, snack, or light meal. With their savory filling and tender wrappers, they’re a crowd-pleaser for any occasion.
Why You’ll Love This Recipe
- A healthier and fresher alternative to takeout.
- Customizable with your favorite vegetables and seasonings.
- Freezer-friendly, so you can make a big batch ahead of time.
- Perfect for steaming, frying, or boiling depending on your preference.
- Fun to make and share with family or friends for a hands-on cooking experience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Shrimp (peeled, deveined, and finely chopped)
- Napa cabbage (finely shredded)
- Carrots (grated)
- Scallions (chopped)
- Garlic (minced)
- Ginger (grated)
- Soy sauce
- Sesame oil
- Dumpling wrappers (store-bought or homemade)
- Cornstarch (optional, for dusting)
Directions
- Prepare the Filling:
In a large mixing bowl, combine the chopped shrimp, napa cabbage, grated carrots, scallions, garlic, ginger, soy sauce, and sesame oil. Mix thoroughly until well combined. - Assemble the Dumplings:
Place a dumpling wrapper on a clean surface. Spoon about a teaspoon of the filling into the center of the wrapper. Wet the edges with water and fold the wrapper in half to form a half-moon shape. Press the edges tightly to seal. Optionally, pleat the edges for a decorative look. - Cook the Dumplings:
- Steamed: Arrange dumplings on a parchment-lined steamer basket, ensuring they don’t touch. Steam over boiling water for 8-10 minutes.
- Pan-Fried: Heat oil in a nonstick skillet over medium heat. Add dumplings and cook until the bottoms are golden brown. Add a splash of water, cover, and steam until cooked through, about 5-7 minutes.
- Boiled: Bring a pot of water to a gentle boil. Add dumplings and cook until they float, about 3-4 minutes.
- Serve:
Serve hot with a dipping sauce made of soy sauce, rice vinegar, sesame oil, and chili flakes.
Servings and Timing
- Servings: 4-6
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
Variations
- Vegetarian Option: Replace shrimp with tofu, mushrooms, or a mix of finely chopped vegetables like zucchini and bell peppers.
- Spicy Kick: Add a dash of chili oil or minced chili to the filling for a spicy flavor.
- Gluten-Free: Use gluten-free dumpling wrappers or rice paper.
- Different Proteins: Substitute shrimp with ground chicken, pork, or turkey for variety.
- Herbaceous Twist: Add fresh cilantro, chives, or Thai basil to the filling for an aromatic flavor.
Storage/Reheating
- Storage: Uncooked dumplings can be frozen on a baking sheet until solid, then transferred to an airtight container for up to 3 months.
- Reheating: Steam frozen dumplings directly from the freezer or pan-fry/boil them as desired.
FAQs
1. Can I use pre-cooked shrimp?
It’s best to use raw shrimp, as pre-cooked shrimp can become rubbery during cooking.
2. How do I keep dumpling wrappers from drying out?
Cover the wrappers and assembled dumplings with a damp towel while working to prevent drying.
3. Can I make my own dumpling wrappers?
Yes, homemade wrappers are easy to make with flour, water, and a pinch of salt. Roll them thinly for the best texture.
4. What dipping sauces pair well with dumplings?
Soy sauce-based sauces, chili oil, hoisin sauce, or a mix of soy sauce and rice vinegar are all excellent options.
5. Can I bake these dumplings?
Yes, brush them with oil and bake at 400°F for 12-15 minutes, flipping halfway through, for a crispier option.
6. What’s the best way to shred napa cabbage?
Use a sharp knife or mandoline to slice it thinly, then sprinkle it with salt and squeeze out excess moisture.
7. Can I add noodles to the filling?
Yes, finely chopped glass noodles or vermicelli can be added for extra texture.
8. How do I prevent dumplings from sticking to the steamer?
Line the steamer with parchment paper or cabbage leaves to prevent sticking.
9. Can I make the filling in advance?
Yes, you can prepare the filling up to 24 hours ahead and store it in the refrigerator.
10. Are there alternative wrappers I can use?
Wonton wrappers or even rice paper can work as substitutes, though the texture will differ slightly.
Conclusion
Shrimp and vegetable dumplings are a delicious, healthy, and versatile dish that’s perfect for any occasion. With their combination of tender wrappers and flavorful filling, they’re sure to become a favorite in your recipe collection. Whether you steam, fry, or boil them, these dumplings are guaranteed to impress your family and guests alike.
Print
Shrimp and Vegetable Dumplings
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 30–40 dumplings 1x
- Category: Appetizer, Main Dish
- Method: Pan-Fried, Steamed, or Boiled
- Cuisine: Asian
Description
These shrimp and vegetable dumplings are a delightful combination of tender shrimp, fresh veggies, and fragrant seasonings wrapped in delicate dumpling wrappers. Perfect as an appetizer, snack, or main dish, these dumplings can be steamed, pan-fried, or boiled to suit your preference.
Ingredients
- For the Filling:
- 1/2 pound (225 g) shrimp, peeled, deveined, and finely chopped
- 1/2 cup finely shredded cabbage
- 1/4 cup grated carrots
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- For the Dumplings:
- 30-40 round dumpling wrappers (store-bought or homemade)
- Small bowl of water (for sealing edges)
- For Cooking and Serving:
- 2 tablespoons vegetable oil (for pan-frying)
- Soy sauce, chili oil, or dumpling dipping sauce
Instructions
- Prepare the Filling:
- In a mixing bowl, combine the chopped shrimp, cabbage, carrots, green onions, garlic, ginger, soy sauce, sesame oil, salt, and white pepper. Mix until evenly combined.
- Assemble the Dumplings:
- Place a dumpling wrapper on a clean surface or in the palm of your hand.
- Spoon about 1 teaspoon of the filling into the center of the wrapper.
- Dip your finger in water and run it along the edge of the wrapper. Fold the wrapper in half to form a half-moon shape, pressing the edges together to seal. Pleat the edges if desired for a decorative touch.
- Repeat with the remaining wrappers and filling.
- Cook the Dumplings:
- To Pan-Fry (Potstickers):
- Heat 1 tablespoon of vegetable oil in a nonstick skillet over medium-high heat. Add the dumplings in a single layer, seam side up, and cook for 2-3 minutes until the bottoms are golden brown.
- Pour in 1/4 cup of water, cover, and steam the dumplings for 5-6 minutes or until the filling is cooked through. Remove the lid and cook for an additional 1-2 minutes to crisp the bottoms.
- To Steam:
- Arrange dumplings in a steamer lined with parchment paper or cabbage leaves. Steam over boiling water for 8-10 minutes or until the filling is fully cooked.
- To Boil:
- Bring a large pot of water to a boil. Add the dumplings in batches and cook for 3-5 minutes, or until they float to the surface. Remove with a slotted spoon.
- To Pan-Fry (Potstickers):
- Serve:
- Serve the dumplings hot with soy sauce, chili oil, or your favorite dipping sauce.
Notes
- Use frozen dumpling wrappers for convenience; just let them thaw before using.
- You can customize the filling with other vegetables like mushrooms, zucchini, or water chestnuts.
- Dumplings can be made ahead and frozen in a single layer on a baking sheet, then stored in a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.