Homemade Shrimp and Chive Dumplings (VIDEO)
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These Shrimp and Chive Dumplings are packed with juicy shrimp, fresh Chinese chives and are some of the best dumplings I’ve ever made! Pair them with my Homemade Dumpling Dipping Sauce and a crispy Dumpling Skirt for a delicious meal!
Watch the Shrimp and Chive Dumpling Recipe Video!
A Note from CJ
Dumplings are a major food group!
I love dumplings so much, I consider them a major food group in my diet! That’s why I have so many recipes for them – from Siu Mai (Shu Mai) which taste JUST like your favorite dim sum restaurant to Pork Dumplings or Pork and Chive Dumplings or even Vegetable Dumplings! I love my grandma’s Pork and Shrimp Wontons in Wonton Noodle Soup with a healthy drizzle of homemade Chinese Chili Oil.
I was intimidated to make dumplings, but this recipe made it easy and they’re sooo delicious!!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- dumpling wrappers – I like to use store bought wrappers because of ease, convenience, and consistency in shape and texture. Wyzen and Dynasty are two brands that make great wrappers. I find both at my local Asian market in the refrigerated section.
- shrimp – use raw, peeled, and deveined shrimp of any size (size doesn’t matter because you will be chopping the shrimp into a paste).
- Chinese chives – If you cannot find Chinese chives, you can substitute with scallions or green onions.
- Shaoxing wine – If you can’t use it, you can substitute with mirin, sherry, or even chicken broth.
- MSG – I like to use MSG in moderation as an optional flavor enhancer.
How to Make Shrimp and Chive Dumplings
Make Shrimp and Chive Filling – Pat the shrimp completely dry with paper towels. Roughly chop the shrimp into pieces the size of coffee beans. Place the shrimp in a bowl with the chives, garlic, and ginger. Season the shrimp with salt, white pepper, sugar, light soy sauce, shaoxing wine, sesame oil, and msg if using. With your hands, mix in a clockwise motion until the ingredients are thoroughly incorporated.
Fold Dumplings – Cover the dumpling wrappers with a damp towel to prevent them from drying out. Working one wrapper at a time, place 1 tbsp of filling in the center of the dumpling wrapper. Wet the edges with water, then pinch together one end to end, then use your thumbs to pleat from the center to the edge of one side to seal the dumpling. Repeat on the other side from the center to create your crescent dumpling shape. Place the dumpling on a parchment paper lined tray and repeat with the remaining wrappers and dumpling filling.
PRO TIPS
How to Freeze Extra Dumplings
Improper freezing can lead to your Shrimp and Chive Dumplings sticking together – when you cook dumplings that are stuck together, they usually break. Therefore, follow my steps to freeze these correctly so you can enjoy them in the future:
- Once you’ve folded your Shrimp and Chive Dumplings, take a baking sheet and line it with parchment paper.
- Lay the dumplings on the baking sheet in a single layer. Make sure there is room in between each dumpling so they do not stick together.
- Place the baking sheet with the dumplings in the freezer for AT LEAST one hour.
- After one hour, you’ll notice your dumplings are frozen. You can now transfer them into a freezer safe bag (they can be laid on top of each other / touch each and will not freeze together).
If you tried this Shrimp and Chive Dumplings or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Shrimp and Chive Dumplings (VIDEO)
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 bunch Chinese chives, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1/2 tsp kosher salt
- 1/2 tsp white pepper
- 1 tsp sugar
- 2 tbsp light soy sauce
- 2 tbsp shaoxing wine
- 1 tsp sesame oil
- 1/4 tsp msg, optional
- 1 package dumpling wrappers
Instructions
- Pat the shrimp completely dry with paper towels. Roughly chop the shrimp into pieces the size of coffee beans. Place the shrimp in a bowl with the chives, garlic, and ginger. Season the shrimp with salt, white pepper, sugar, light soy sauce, shaoxing wine, sesame oil, and msg if using. With your hands, mix in a clockwise motion until the ingredients are thoroughly incorporated.
- Cover the dumpling wrappers with a damp towel to prevent them from drying out. Working one wrapper at a time, place 1 tbsp of filling in the center of the dumpling wrapper. Wet the edges with water, then pinch together one end to end, then use your thumbs to pleat from the center to the edge of one side to seal the dumpling. Repeat on the other side from the center to create your crescent dumpling shape. Place the dumpling on a parchment paper lined tray and repeat with the remaining wrappers and dumpling filling.
- TO PAN FRY: Pan fry the bottom of the dumplings for 2-3 minutes over medium high heat in 1 tbsp of oil until golden brown. Add 1 cup of water to the pan, cover, and steam for 5-7 minutes until the water has mostly evaporated. Uncover, and continue cooking to allow the residual oil to crisp of the dumpling bottoms and the dumpling filling reaches 145F internal. Remove to a plate and enjoy!
- TO STEAM: Place in a steamer basket and steam for 7-10 minutes until the dumplings are cooked through and internal temp reaches at least 145F.
- TO BOIL: Bring a pot of water to a boil over high heat. Add the dumplings boil for 5-6 minutes or until the dumplings float.
Video
Notes
- Once you’ve folded your Shrimp and Chive Dumplings, take a baking sheet and line it with parchment paper.
- Lay the dumplings on the baking sheet in a single layer. Make sure there is room in between each dumpling so they do not stick together.
- Place the baking sheet with the dumplings in the freezer for AT LEAST one hour.
- After one hour, you’ll notice your dumplings are frozen. You can now transfer them into a freezer safe bag (they can be laid on top of each other / touch each and will not freeze together).
- Pan-Fry: Heat 1-2 tbsp of neutral oil in a skillet over medium high heat (size dependent on how many dumplings you are cooking). Place your Shrimp and Chive Dumplings flat side down. Brown the dumplings in the neutral oil for 2-3 minutes (they should be golden brown on the bottom). Add 1 cup of water and cover; steam the dumplings for 4-5 minutes. Uncover when the water is mostly evaporated; the remaining oil should crisp up the bottom of the Shrimp and Chive Dumplings – and enjoy!
- Steam: Place in a steamer basket and steam for 7-10 minutes until the dumplings are cooked through and internal temp reaches at least 145F.
- Boil: Bring a pot of water to a boil over high heat. Add the dumplings; bring the water to a high simmer for 5-6 minutes or until the dumplings float.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Shrimp and Chive Dumpling recipe was originally published in September 2023, and updated in March 2026.
I had so many chives and decided to try some dumplings. I used your recipe and just added about 1/3 of the portion of ground pork to it. All the seasonings and amounts you specified were right on. I just gave a sampling to my partner who just devoured them. Thank you so much. Now it’s on to wrapping the rest of them and sharing with friends!
Looking forward to trying more of your recipes!
Always crave this and get this at dimsum and now I can make it at home!
Love this recipe! They were delicious!
This recipe is so delicious and easy to follow!
I’ve been wanting to make my own dunplings for a while and decided to try this one. This was so yummylicious! Will definitely make again!
Great recipe! Love all the folding techniques and recs for wrappings!
Thanks for the great directions, maybe mine will look as good as yours one day!. 🤣
I was intimidated to make dumplings, this recipe made it easy and it’s sooo delicious !