Dim-sum-style shrimp dumplings at home, no dough required. Store-bought wonton wrappers do the heavy lifting, and a quick pan-fry followed by a short steam gives you golden, crispy bottoms with soft, tender tops and a juicy, garlicky shrimp filling. They’re ready in about 30 minutes.
Prep: 15 min
Cook: 15 min
Makes: about 24 dumplings
Ingredients
Filling (makes about 24 dumplings)
- 1 lb (450 g) raw shrimp, peeled, deveined and finely chopped
- 1 cup baby spinach, finely chopped
- 1 small carrot, finely grated
- 3 green onions, thinly sliced
- 3 garlic cloves, minced
- 2 tsp fresh ginger, grated
- 1 egg white
- 2 tsp cornstarch or potato starch
- 1 tbsp soy sauce
- 2 tsp toasted sesame oil
- 1 tsp Shaoxing wine (optional)
- ½ tsp sugar
- ½ tsp salt and ¼ tsp white pepper
- 1 pack round or square wonton wrappers
- 2 tbsp neutral oil, for frying
Dipping Sauce
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1–2 tsp chili crisp or chili oil
- 1 tsp honey
- Toasted sesame seeds and sliced scallions, to garnish
Instructions
- Make the filling. Put all the filling ingredients except the wrappers and frying oil in a bowl. Stir in one direction for about a minute, until the mixture turns sticky. This keeps the filling springy.
- Fill the wrappers. Put about 1 heaping teaspoon of filling in the middle of a wrapper. Wet the edges with water, fold it in half, and pinch or pleat it shut, pressing out any air. Set the finished dumplings on a lightly floured tray.
- Fry. Heat the oil in a large nonstick pan over medium-high heat. Add the dumplings flat-side down, leaving a little space between them. Fry for 2–3 minutes, until the bottoms are golden.
- Steam. Pour in about ⅓ cup of water and cover immediately. Turn the heat to medium and steam for 4–5 minutes, until the wrappers look translucent and the shrimp is pink.
- Crisp again. Remove the lid and cook another minute or so, until the water evaporates and the bottoms re-crisp.
- Serve. Whisk the sauce ingredients together. Serve the dumplings hot, topped with sesame seeds and scallions.
Tips for Perfect Shrimp Dumplings
- Pat the shrimp dry before chopping so the filling doesn’t get watery.
- Don’t overfill the wrappers, or they’ll split while steaming.
- Keep spare wrappers covered with a damp towel so they don’t dry out.
- Use a nonstick pan so the crispy bottoms release cleanly.
Variations
- Dumpling soup: Simmer the raw dumplings in chicken or vegetable broth for 4–5 minutes. Add bok choy and a splash of soy sauce.
- Pork and shrimp: Swap half the shrimp for ground pork for a richer filling.
- Extra veg: Use finely chopped cabbage, mushrooms or chives in place of the spinach.
Storage and Freezing
Freeze the raw dumplings in a single layer on a tray, then transfer them to a freezer bag. They keep for up to 3 months. Cook from frozen the same way, adding 2–3 minutes to the steaming time. Cooked leftovers keep in the fridge for 2 days; reheat them in a pan so they crisp up again.
FAQ
Can I steam them without frying?
Yes. Line a steamer basket with parchment and steam for 6–7 minutes.
What’s the difference between wonton and dumpling wrappers?
Wonton wrappers are thinner and usually square. Dumpling (gyoza) wrappers are thicker and round. Both work here.
Why You’ll Love These Dumplings
- No dough to make. Wonton wrappers save time and fold easily.
- Two textures in one. Crispy on the bottom, soft on top.
- Freezer-friendly. Freeze them raw and cook straight from frozen.
- Versatile. Pan-fry them, or drop them into hot broth for an easy dumpling soup.