Home › All Recipes › Dumplings
By Chris Joe
5 from 11 votes
Sep 10, 2023, Updated Nov 20, 2023
Jump to Recipe
This post may contain affiliate links. Please read our disclosure policy.
These Shrimp and Chive Dumplings are packed with fresh Chinese chives, shrimp, and made with a little technique to make them super juicy! They are some of the best I’ve ever had! Chopped garlic and ginger paired with a juicy shrimp and Chinese chive filling are seasoned with a variety of classic Chinese seasonings to create these delicious dumplings.
Dumplings are one of the most widely recognized foods in the world, and pretty much every culture has them! The Japanese have gyoza, the Polish have pierogi, and Koreans have Mandu. There are so many different varieties and types of filling you can make, all deliciously wrapped in a tender, chewy dumpling wrapper. Whether you steam, pan fry, or boil them, they’re always so wonderful to eat!
Watch the Shrimp and Chive Dumpling Recipe Video Below!
Ingredients for Shrimp and Chive Dumpling
These Shrimp and Chive dumplings are incredibly easy to make and only require a few ingredients and seasonings! Here is what you’ll need to make these amazing dumplings!
- 1package dumpling wrappers
- 1lbshrimpfinely chopped
- 1large bunch Chinese chiveschopped
- 1/2tspwhite pepper
- 1/2tspsalt
- 3clovesgarlicminced
- 1tbspgingerminced
- 1tspsugar
- 2tbsplight soy sauce
- 2tbspshaoxing wine
- 1tspsesame oil
- 1/4tspmsg
My Top Ingredient Tips for Shrimp and Chive Dumplings
INGREDIENTS TIPS
DUMPLING WRAPPERS
I like to make dumplings in big batches (to freeze for later), so I usually use store bought wrappers. See picture above for the exact brand I used!
CHINESE CHIVES
If you cannot find Chinese chives, you can try subbing with scallions or green onions! They are very similar.
SHAOXING WINE
If you cannot or do not want to use wine, you can sub with sherry, mirin, or chicken stock!
WHITE PEPPER
I get asked all the time if you can sub black pepper for white pepper – and my answer is, it depends BUT you need to watch the ratio. White pepper has a milder flavor profile than black pepper, so it’s a 1-1 substitute. I would start with less black pepper and add as you go. (But really, you should have white pepper in your pantry! It’s a staple in mine!)
Selecting Your Dumpling Wrappers
Not all dumpling wrappers are created equal! I have tried many brands and Wyzen has been my favorite brand for dumpling wrappers. The wrappers are supple, moldable, and strong enough to hold the filling without breaking. I found these at my local Asian market in the refrigerated sections! If you can find this brand at your local market, Dynasty also makes great wrappers as well.
Folding The Dumplings
Folding dumplings is quite easy once you get the hang of it! Like everything, it takes practice but the repetition will make the process easier (getting a large group of people to help fold the dumplings helps too!).
The first step in folding your dumpling is to take a dumpling wrapper and place about 1 tbsp of filling in the center of the dumpling. Next, you’ll want to dip your finger in water and brush around the edge of the dumpling wrapper to moisten it.
Next, fold the dumpling up to create a half circle and seal the dumpling making sure to remove any air from inside the dumpling. Once the dumpling is sealed, take your thumbs and using a push-pull motion, make about 4 or 5 pleats down on half of the dumpling. Repeat on down the other side and seal all sides to create a crescent shape! You can watch the video recipe above for a more detailed breakdown of the folding process!
My Key Recipe Tips for Shrimp and Chive Dumplings
RECIPE TIPS
WHAT DO I DO WITH SO MANY DUMPLINGS?
You can freeze them! I always make extra to freeze for the future. I like to lay them flat without touching each other on a baking sheet and freeze for 30 min – 1 hour before moving them to a freezer friendly Ziploc bag. When cooking, I would add an extra 1-2 minutes if they are frozen.
DRAW OUT MOISTURE
A key step in this recipe is to draw out at much of the excess water content from your vegetable mixture as possible. During the cooking process, adding salt is key to not only season your filling, but also help draw out the water content of the vegetables. Do not skip this step!
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 and then we will be very sad 🙁
Once your dumplings are folded, you can pan-fry, steam, or boil them! Serve them with my favorite dumpling sauce and enjoy!
If you liked this dumpling recipe, check out my other dumpling recipes on the blog!
- Crispy Dumpling Skirt
- Vegetable Dumplings
- Dumpling Dipping Sauce
5 from 11 votes
Shrimp and Chive Dumplings
By: Chris Joe
Servings: 30 dumplings
Prep: 30 minutes mins
Cook: 10 minutes mins
Save
These shrimp and chive dumplings have a delicious, juicy filling and are perfect for pan frying, boiling, or steaming!
Ingredients
- 1 package dumpling wrappers
- 1 lb shrimp, finely chopped
- 1 large bunch Chinese chives, chopped
- 1/2 tsp white pepper
- 1/2 tsp salt
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tsp sugar
- 2 tbsp light soy sauce
- 2 tbsp shaoxing wine
- 1 tsp sesame oil
- 1/4 tsp msg
US Customary – Metric
Instructions
Roughly chop shrimp and place in a bowl with your chopped chives, garlic, and ginger.
Season the shrimp with salt, white pepper, sugar, light soy sauce, shaoxing wine, and sesame oil. With your hands, mix in a clockwise motion until the ingredients are thoroughly incorporated.
Place 1 tbsp of filling in the center of your 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.
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. Cover and steam with 1 cup of water or steam for 5-7 minutes until the water evaporates. Allow the residual oil to crisp of the dumpling bottoms 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.
Additional Info
Course: Main Course
Cuisine: Chinese
Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!
