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Shrimp and Chive Dumplings

Juicy shrimp dumplings flavored with chives and simple seasonings, pan-fried until golden and served with a soy-vinegar dipping sauce.
Prep Time20 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 16 servings

Ingredients

  • 12 oz shrimp, peeled and deveined medium to large, cut into 3–4 pieces each
  • 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 for mixing into filling
  • wonton wrappers for wrapping dumplings
  • cooking oil some, for pan-frying
  • 1 1/2 tablespoons soy sauce for dipping sauce
  • 1 1/2 tablespoons Chinese black vinegar for dipping sauce

Instructions

  • Rinse the shrimp under cold water, pat dry with paper towels, then cut each shrimp into about 3–4 small pieces and place in a mixing bowl.
  • Add the chopped chives to the bowl with the shrimp.
  • Mix in the egg white, tapioca starch, chicken bouillon powder, salt, fish sauce, sesame oil, white pepper, sugar, and 1 teaspoon oil until well combined.
  • Cover and refrigerate the filling for 30 minutes to marinate.
  • While the filling chills, combine the soy sauce and Chinese black vinegar in a small bowl and set aside as the dipping sauce.
  • Place a wonton wrapper on a flat surface, wet the four outer edges with a little water, add about 1 teaspoon of filling in the center, then fold and seal the wrapper to form a round dumpling.
  • Repeat wrapping until all filling is used, keeping assembled wrappers covered so they do not dry out.
  • Heat a non-stick pan over medium-low, add enough cooking oil to coat the surface, place the dumplings in the pan, cover with a lid, and pan-fry until the bottoms are golden.
  • Flip the dumplings and pan-fry the other side until golden and cooked through, adding more oil if needed.
  • Serve the dumplings hot with the soy-vinegar dipping sauce.

Equipment

  • Mixing Bowl
  • cutting board and knife
  • Measuring spoons
  • spoon or small scoop
  • non-stick frying pan or skillet
  • lid for pan
  • Paper Towels

Notes

  • Use fresh shrimp and chives for best flavor and texture.
  • Keep wonton wrappers covered with a damp cloth to prevent drying.
  • Seal wrapper edges tightly to prevent filling from leaking.
  • Use a non-stick pan and enough oil to avoid sticking and get a crispy bottom.
  • Make dumplings similar in size so they cook evenly.
  • Choose pale white or grayish-white wonton wrappers rather than yellowish ones.