Shrimp and Chive Dumplings (VIDEO)

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5 from 21 votes

Shrimp and Chive Dumplings (VIDEO)

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

Prep Time30

Cook Time10

Total Time40

Course: Main Course

Cuisine: Chinese

Servings: dumplings

Author: Chris Joe

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

US Customary - Metric

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

Taste Your Filling BEFORE Wrapping - The worst thing to do is fold all of your 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.

Do Not Overstuff Your 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.

How to Freeze 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).

How to Cook Shrimp and Chive Dumplings (3 Ways)

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