Shrimp Dumplings

One of the best things about dumplings is that the filling and flavour combinations are endless. You can’t go wrong with bok choy and turkey or tofu, especially with sweet and hot seasonings, but my the shrimp one are definitely my favourite.

If you’ve never made dumplings before give these a try, they’re pretty easy to make but taste like you spent hours in the kitchen.

To make the filling combine:

  • 1 cup shrimp, chopped
  • 1/3 cup ground meat or scallops (optional), I used lean turkey
  • 1/2 cup prepared coleslaw mix (bagged, no dressing) or plain cabbage minced – use a food processor if you have one
  • 1 teaspoon pepper
  • 3 tablespoons soy sauce
  • 1 teaspoon rice/rice wine vinegar
  • 1 teaspoon ginger
  • 1 teaspoon chili powder
  • 1/2 teaspoon toasted sesame oil
  • 1/2 teaspoon red pepper flakes
  • IMG_9471


    Place 24 dumpling (or wonton) wrappers on a dry surface.


    Spoon 1 teaspoon into the center of each wrapper.


    Dip one finger into a glass of water and wet the edge of the wrapper then fold the edges together, making a half circle. Press and seal the edges together firmly.

    Keep the outside of the dumplings as dry as possible or they will get sticky.


    If you’re going to freeze any dumplings do it now, otherwise wait until you’ve pan fried them.

    When you’ve used all the filling bring a large pot of water to boil. Cook the dumplings in small batches for 5 minutes. Don’t overcrowd the pot or they will stick together.IMG_9483

    After 5 minutes remove the dumplings with a slotted spoon.


    Place the cooked dumplings into a hot frying pan, sprayed with cooking spray or lightly oiled, and saute until crispy – about 2.5 minutes on each side.


    Another way to serve dumpling is to boil them in broth with chopped green onions and serve as a soup.



    About Christina @ Stars in the City

    I like sun, sand, surf, tunes and vegan mac ‘n cheese with bacon. Oh, and sarcasm.
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