Shrimp Dumplings
Homemade dumplings are easier to make than you think, and you can completely customize your fillings!
Can you believe the finale of Top Chef Seattle is almost done for the season?! Ahhhhh, where did the time go?!
I really enjoyed this season, as heartbreaking as it was to see Josh eliminated one round shy of the finale. It seriously killed me that he was there, pursuing his dreams, missing the birth of his first child, and then getting eliminated so close to the end. I guess foie gras torchon really can’t be made in a couple of hours no matter how ambitious you are.
My all-time favorite moment of the show was episode 11 when Josie and Kristen were butting heads and Kristen says, “I would prefer one of the dishwashers in place of Josie.” It’s a bit harsh but hey, Kristen is incredibly talented, and I really thought she would be the one going to the finale.
Anyway, as we’re getting closer and closer to the end, I am totally rooting for Brooke to be crowned Top Chef. The winners of Top Chef have been a bit “man-heavy” so it would be amazing to see a woman win. Plus, she’s always been one of the strongest chefs in the pack and has won most of the challenges. I’d be shocked if she didn’t win.
My favorite part about watching Top Chef is seeing how these chefs adapt to their surroundings, and be pushed to make such amazing dishes with such a limited environment, like the Reynolds aluminum foil challenge. It really inspires me too to think outside the box and go outside my comfort zone.
Like with these dumplings here – this has been on my culinary bucket list for 1 1/2 years. But when Josie won the quickfire challenge with her Korean dumplings filled with pork, tofu and shiitake mushrooms, I was suddenly so inspired to finally make my own dumplings.
I’m not even sure why I was so intimidated to make these. The filling takes just minutes to put together and wrapping up the dumplings can be so therapeutic. I even did it with my 5-year old niece and nephew and we had a blast! And then we devoured the crap out of it. Actually, I think I devoured the crap out of it. The kids didn’t really eat it, which just means there was more for me!
Don’t forget to catch the finale of Top Chef Seattle on Wednesday, February 27 at 10/9c! Not sure if I can wait that long though – the suspense is killing me! Do you have any predictions on who will be crowned Top Chef?
Shrimp Dumplings
Ingredients
- 1 pound shrimp, peeled, deveined and diced
- 8 ounces ground pork
- 1 cup shredded green cabbage
- 2 green onions, thinly sliced
- 1 tablespoon freshly grated ginger
- 1 teaspoon sesame oil
- 1 teaspoon mirin
- Kosher salt and freshly ground black pepper, to taste
- 36 2- inch won ton wrappers
- 2 tablespoons vegetable oil
- Soy sauce, for serving
Instructions
- In a large bowl, combine shrimp, pork, cabbage, green onions, ginger, sesame oil, mirin, salt and pepper, to taste.
- To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
- Heat vegetable oil in a large skillet over medium heat. Add dumplings in a single layer and cook until golden and crisp, about 2-3 minutes per side.
- Serve immediately with soy sauce, if desired.
Notes
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Was so easy to make it was so yummy will be making it again only thing is it took so long to fold but that might have just been me
This recipe is just what I was looking for, but I’d like to steam the dumplings; will steaming work with the wonton wrappers, and how long will it take to cook the filling through? Thanks!
So easy and amazing! We will be making these again, my 9 year old was a great help in dumpling assembly
Can these be made ahead, frozen, and then cooked later?
How long do you have to steam them so they fully cook on the inside?
Hello CHUNGAH,
First congratulations on you marriage, you guys look great and very happy together!
I am new to your site and enjoyed going over it for the past few days. I was looking for a shrimp dumpling recipe and yours seemed exciting and anyone who eats the crap out of anything must be doing something right. Lol
We are very lucky, we have a Korean market on the UWS, H-Mart on Broadway, NYC,. Your a Queens girl so you must know about H-Mart, and how great this place is for all Asian needs.
My dumplings were a hit with the kids and wife, we also ate the crap out of them. I made a simple dipping sauce of soy sauce and garlic.
Your newest fan,
Andrew Stone
These were Damn Delicious! What a fun adventure it was as I made the wrappers from scratch and I’d never made dumplings before. I did have a question about the type of pan you used. I used a cast iron on medium heat and towards the end of the batches they were getting burned looking but still tasted great. I wiped out the oil and added new but some were still not the prettiest. Thanks for this recipe and I’ll def make these again!
Great recipe, ate these with your PF Chang lettuce wrap recipe. Both were super delicious. Whole family loves it. Thanks!
Good basic dumpling recipe. I’ve tried a half dozen or so recipes, this being the first I’ve followed that calls for frying them. The family enjoyed them, and we’ll make them again. Thanks for the recipe.
Thank you for this recipe! I wanted to make dumplings myself for a while now and this recipe is a great first try. They turned out great!
These look wonderful. I plan to make some and my question is this. Do I need to cook the filling first? Doesn’t seem like it would have enough time when I put them in the pan to crisp. Thanks.
The filling does not have to be cooked first but you can certainly do so if you prefer. 🙂
My question also.
I would like to eliminate the pork..and double up the shrimp.
Then thinking of making separate Pork dumplings maybe diced fine water chestnuts added and expand the seasonings for pork.
Made these dumplings. Awesome!!!!!
So glad you liked them, Danielle!
Made these the other day, they are excellent, I will never buy the frozen dumplings again, they are very easy to make. I prefer to steam them, but that is a choice not a must.
Do you have a dumpling dipping sauce recipe? I cannot come up with the correct ratios.
Thank you for the recipe!
I make the simplest gyoza sauce with soy sauce, a little bit of rice vinegar and red pepper flakes. No measurements here – I just eyeball it! 🙂
quick joke:
how much does a package of dumpling wrappers weigh?
one ton!
get it, wonton, one ton… never mind
Hi I was wondering if instead of frying them in a pan, can I put them in my deep fat fryer?
Thanks in advance. P.S. they look so good. can’t wait to make them
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I’ve made similar recipes using Won Ton wrappers to make pastels, a deep-fried Brazilian street food filled with meat, vegetables, or cheese. No doubt you could use a deep-fat fryer with these to achieve a similar result.
Just made these! Delicious 🙂
Hi Chungah, Fun site you have.
I used to make homemade dipping sauce about 20 years ago, and as I remember, we:
poured about 1/4 cup any soy sauce into a small pan on med-high heat; added 2 tbs red wine (I had cabernet sauvignon on hand), 1/8 tsp sugar and bring almost to a boil, just swishing the spoon around to get the sugar melted and let the flavors meld a little, Add a scallion, sliced thinly. After a minute you can pour the sauce into your dipping bowl. This will give you a starting point, I hope, then you can add or subtract to your taste. I don’t like using sugar, so someone might add there. Hope you guys love it (and don’t forget the hot oil). I’ve heard of “thinning” the sauce with a tbs of water for a lighter taste.
Made these last night for girls night, and they were a huge hit! Much easier to make than I expected, and yes, damn delicious! Will make these again and again!
Can you tell me what mirin is? Can I find it in the grocery store?
Mirin is a Japanese condiment that can be found in the Asian aisle of your local grocery store.
Can I just use shrimp and not pork? Or is the pork a binder? Also, the wonton wrappers I fount are all square. If I fold them over I get a triangle and not a crescent shape. Do I just snip the tip off?
Yes, shrimp will work just fine. Square wrappers are fine to use, but I do not recommend cutting the tips off.