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4.69 from 47 votes

Shrimp and Chive Dumplings

Looking for a dim sum recipe you can easily make at home? Try my Shrimp and Chive Dumplings! Packed with juicy shrimp and fresh chives, they are simple to prepare and perfect for beginners.
Prep Time20 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dumplings
Cuisine: Chinese Recipes
Keyword: Shrimp and Chive Dumplings
Servings: 16 dumplings
Author: Bee Yinn Low

Ingredients

  • 12 oz. shrimps peeled and deveined, medium to big size
  • 1 oz. chives cut into very short pieces
  • 1 teaspoon egg white
  • 1/2 teaspoon tapioca starch 菱粉
  • 1/2 teaspoon chicken bouillon powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon fish sauce
  • 1/4 teaspoon sesame oil
  • 3 dashes white pepper powder
  • 1/2 teaspoon sugar
  • 1 teaspoon oil
  • wonton skin
  • some cooking oil for pan-frying

Soy-Vinegar Dipping Sauce:

  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons Chinese black vinegar

Instructions

  • Clean and rinse the shrimps with cold water. Pat dry with paper towels. Mix the soy-vinegar dipping sauce and set aside.
  • Cut the shrimps into small pieces (about 3-4 pieces per shrimp), add chives and mix well. Marinate the filling with the rest of the ingredients for 30 minutes in the refrigerator.
  • Lay a wonton skin on a flat surface. Dab your index finger with some water and trace it along the four outer edges of the wonton skin. Add a teaspoon of the filling and fold the wonton skin towards the middle.
  • Dab some water onto the wonton skin to seal it tightly. The dumplings should look somewhat round. Repeat the process until all the filling is used up.
  • Heat up a pan over medium to low heat and add some oil. Transfer all dumplings into the pan and cover it with a lid. Pan-fry the dumplings on one side until golden brown, then flip them over to pan-fry the other side. (Add more oil to the pan if necessary.)

Notes

  • Use fresh ingredients. Opt for fresh shrimp and chives for best flavor and texture.
  • Keep the wonton wrappers covered. Wonton wrappers can dry out quickly, so keep them covered with a damp cloth or plastic wrap while assembling dumplings.
  • Ensure the edges of the wonton wrappers are sealed tightly to prevent filling from leaking during cooking.
  • Use a non-stick pan and enough oil to ensure dumplings don’t stick and achieve a crispy texture.
  • Try to make sure each dumpling has the same amount of filling so they cook evenly.
  • If you use wonton skins like I did, buy those that are not yellowish, but pale white or grayish-white in color.
  • Check out my Crunchy Shrimp recipe to uncover the secret to achieving a springy texture and mouthfeel where the shrimp bounce in your mouth and crunch with every bite.

Nutrition

Serving: 16dumplings | Calories: 164kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 153mg | Fiber: 1g | Sugar: 1g