Go Back
Shrimp and chives dumplings ready to be served on a plate.

Shrimp and Chive Dumplings

Delightful dumplings filled with succulent shrimp and vibrant chives, perfect for family gatherings or cozy nights at home.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian, Chinese
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Dumplings
  • 12 oz shrimp (peeled and deveined, medium to big size) These succulent shrimp form the heart of our dumplings.
  • 1 oz chives (cut into very short pieces) Adds a beautiful green touch and a mild onion flavor.
  • 1 teaspoon egg white Acts as a binding agent for the filling.
  • 1/2 teaspoon tapioca starch Gives the filling a smooth texture.
  • 1/2 teaspoon chicken bouillon powder Adds depth to the stuffing flavor.
  • 1/4 teaspoon salt Enhances all other ingredients' flavors.
  • 1/4 teaspoon fish sauce Adds umami goodness.
  • 1/4 teaspoon sesame oil Brings a nutty aroma.
  • 3 dashes white pepper powder Adds subtle heat.
  • 1/2 teaspoon sugar Balances flavors.
  • 1 teaspoon oil Used for frying.
  • wonton skin Delicate wrappers for the filling.
  • some cooking oil (for pan-frying) Essential for a crispy exterior.
For the Dipping Sauce
  • 1 1/2 tablespoons soy sauce Adds saltiness and richness.
  • 1 1/2 tablespoons Chinese black vinegar Provides tangy depth.

Method
 

Preparation
  1. Start by cleaning and rinsing the shrimp under cold water. Pat them dry with paper towels.
  2. In a small bowl, mix the soy sauce and Chinese black vinegar. Set this aside.
  3. Cut the shrimp into small pieces, about three to four pieces per shrimp. Combine with the chives in a mixing bowl.
  4. Add egg white, tapioca starch, chicken bouillon powder, salt, fish sauce, sesame oil, white pepper, and sugar to the shrimp mixture. Mix thoroughly and refrigerate for 30 minutes.
  5. Lay a wonton skin flat on a clean surface. Dab your index finger in water and trace it along the four outer edges to help seal.
  6. Place a teaspoon of the shrimp filling in the center of the skin. Fold the wonton skin toward the middle, and seal tightly with water.
  7. Repeat until all filling is used.
  8. Heat a pan over medium to low heat and add oil. Place dumplings in the pan without touching. Cover and pan-fry one side until golden brown, then flip and fry the other side, adding more oil as necessary.

Notes

Watch the heat to avoid burning, experiment with the dipping sauce, and these dumplings can be made in advance and frozen.