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
Units
Scale
- 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.