Shrimp and Chive Dumplings

Shrimp and chive dumplings steamed in a pan

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5 from 20 votes

These shrimp and chive dumplings have a delicious, juicy filling and are perfect for pan frying, boiling, or steaming!

Prep Time30

Cook Time10

Course: Main Course

Cuisine: Chinese

Servings: dumplings

Author: Chris Joe

Ingredients

1 package dumpling wrappers
1 lb shrimp finely chopped
1 large bunch Chinese chives chopped
1/2 tsp white pepper
1/2 tsp salt
3 cloves garlic minced
1 tbsp ginger minced
1 tsp sugar
2 tbsp light soy sauce
2 tbsp shaoxing wine
1 tsp sesame oil
1/4 tsp msg

US Customary - Metric

Instructions

Roughly chop shrimp and place in a bowl with your chopped chives, garlic, and ginger. Season the shrimp with salt, white pepper, sugar, light soy sauce, shaoxing wine, and sesame oil. With your hands, mix in a clockwise motion until the ingredients are thoroughly incorporated.
Place 1 tbsp of filling in the center of your 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.
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. Cover and steam with 1 cup of water or steam for 5-7 minutes until the water evaporates. Allow the residual oil to crisp of the dumpling bottoms 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.

Notes

Taste Your Filling BEFORE Wrapping

The worst thing to do is fold all of your Shrimp and Chive Dumplings to discover after the fact that you did not season the filling properly! That is why I recommend you taste your filling BEFORE you start filling. Once your filling has been mixed, take 1 tbsp and cook it in the microwave for 30 sec - 1 minute (depending on your microwave) or pan fry it on the stove for 1 minute

Taste your cooked filling and adjust any seasoning, if needed. Once you're happy with the seasoning, it's time to start folding your Shrimp and Chive Dumplings!

Do Not Overstuff Your Shrimp and Chive Dumplings

Always underfill your dumplings - you want to make sure they are not overstuffed and can be sealed completely. If they are too full and not completely sealed, they will break when cooked.

It's OK to Use Store Bought Wrappers!

I grew up watching my grandma using store bought dumpling wrappers, so I firmly believe it's OK to use store bought wrappers!

When I make Shrimp and Chive Dumplings at home, I'm usually making a large batch of 50+ wontons - making my own wrappers would not be time conducive. I also to use store bought wrappers because they're so consistent in shape and texture.

I like the brands 'Wyzen' or 'Dynasty'.

How to Cook Shrimp and Chive Dumplings

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!

OPTIONAL - finish the Shrimp and Chive Dumplings with my crispy Dumpling Skirt!

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.

Don't forget to serve the dumplings with my Dumpling Dipping Sauce!

Nutrition