I always associate dumpling-making days with a slower pace in the kitchen. Even if the rest of the day feels busy, sitting down to fold dumplings somehow resets everything. These shrimp dumplings are one of my favorites to make at home. They’re light, juicy, and packed with vegetables, which makes them feel comforting without being heavy.
Whenever I make these, I usually prepare a bigger batch than planned. Some go straight to the table, and the rest head to the freezer for future meals. There’s real comfort in knowing homemade dumplings are waiting for you on a busy day.
Why I Love Making These Dumplings
Shrimp dumplings strike a great balance. The shrimp brings sweetness and softness, while the vegetables keep the filling fresh and juicy. They cook quickly and taste clean, which makes them easy to enjoy again and again.
I like that the filling stays flexible. Depending on what’s in the fridge, I can adjust the vegetables without losing the soul of the dish.
Ingredients That Build the Filling
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32 dumpling wrappers – Store-bought save time, homemade feel special
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12 ounces raw shrimp, peeled and deveined – Sweet and tender once cooked
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10 ounces green cabbage – Adds moisture and light crunch
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4 ounces mushroom caps – Brings earthiness and depth
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½ small onion – Soft sweetness once cooked
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1 teaspoon minced garlic – Adds warmth
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1 teaspoon grated ginger or ginger juice – Keeps the filling fresh
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1 teaspoon soy sauce – Gentle seasoning
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2 teaspoons sesame oil – Rounds out the flavor
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Salt and black pepper – Adjust to taste
I usually chop everything fairly fine so the filling stays smooth and cohesive inside the wrapper.
Thoughts on Dumpling Wrappers
Store-bought wrappers are a reliable option and make dumpling sessions quicker. I often use them when I’m making a large batch to freeze. Keeping a damp towel over unused wrappers helps prevent drying.
Homemade wrappers feel sturdier and softer once cooked. They take a bit more time, though the payoff is noticeable in texture. Both options work well, so it really depends on the day.
Making the Filling
I start by chopping the shrimp and vegetables to a similar size. Using a food processor on pulse makes this easier, though hand chopping works just fine if you don’t mind a bit of extra prep.
Once everything is chopped, I mix it together with garlic, ginger, soy sauce, sesame oil, salt, and pepper. The mixture should feel moist but not watery. If it looks too wet, squeezing a bit of moisture from the cabbage helps.
Folding the Dumplings
The half-moon fold is my go-to, especially when cooking with family or friends. A small spoonful of filling goes in the center, the wrapper folds over, and the edges get pressed together firmly.
If I’m feeling patient, I add pleats along the edge. A little water on the wrapper edges helps store-bought wrappers seal properly.
Cooking and Serving
These dumplings work well steamed, pan-fried, or boiled. Steaming keeps them light, while pan-frying adds a crisp base. I usually serve them hot with a simple dipping sauce and enjoy them straight from the plate.
They’re great as a starter, though they easily turn into a full meal with a bowl of soup or some rice on the side.
Storage Tips
Uncooked dumplings freeze beautifully. I freeze them in a single layer first, then store them in bags. They cook straight from frozen without thawing.
Cooked dumplings keep in the fridge for a day or two, though fresh ones always taste best.
FAQs
Can other vegetables be added to the filling?
Yes. Garlic chives, scallions, or finely chopped carrots work nicely.
Can part of the shrimp be replaced with meat?
Yes. Ground pork or chicken blends well with shrimp.
Do homemade wrappers seal better?
They do. They’re more elastic and don’t dry out as quickly.
How fine should the filling be chopped?
Finely chopped filling gives a smoother texture, though a slightly chunky mix works too.
Can these dumplings be pan-fried?
Yes. Pan-frying gives a crisp bottom and soft top.
Shrimp dumplings (saeu mandu)
These shrimp dumplings are light, juicy, and packed with delicate flavor.
Ingredients
32 dumpling wrappers
- 12 ounces raw shrimp, peeled and deveined
- 10 ounces green cabbage
- 4 ounces mushroom caps, finely chopped
- 1/2 small onion, finely chopped
- 1 teaspoon minced garlic
- 1 teaspoon finely grated ginger
- 1 teaspoon soy sauce
- 2 teaspoons sesame oil
- About 1/4 teaspoon salt, or to taste
- Pinch of black pepper
Dipping Sauce
- 1 tablespoon soy sauce
- 1 teaspoon vinegar
- 1 tablespoon water
- Pinch of black pepper or red chili flakes
Instructions
- Chop the shrimp into small pieces or pulse briefly until coarse. Finely chop the cabbage, sprinkle lightly with salt, and let it sit for a few minutes. Squeeze out as much moisture as possible, then add it to a large bowl.
- Add the shrimp, mushrooms, onion, garlic, ginger, soy sauce, sesame oil, salt, and pepper to the bowl. Mix everything well by hand until evenly combined.
- Place a spoonful of filling in the center of a dumpling wrapper. Fold it over into a half-moon shape, pressing firmly to seal and remove any trapped air. Lightly dust the bottom with flour to prevent sticking. Repeat until all the filling is used.
- To steam, arrange the dumplings in a lined steamer and cook until the wrappers are tender and the filling is cooked through.
- To boil, drop the dumplings gently into boiling water and stir carefully. Once they float, cook for a short additional time before removing.
- To pan-fry, heat oil in a skillet and cook the dumplings until the bottoms turn golden. Add water, cover, and allow them to steam until fully cooked and tender.
- Mix all the dipping sauce ingredients together in a small bowl and serve alongside the hot dumplings.
Nutrition Information
Yield
32Serving Size
1Amount Per Serving Calories 15Total Fat 0gSaturated Fat 0gUnsaturated Fat 0gCholesterol 13mgSodium 94mgCarbohydrates 1gFiber 0gSugar 0gProtein 2g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Shrimp dumplings are one of those dishes that feel deeply rewarding to make from scratch. They’re simple, adaptable, and comforting in the best way. Whether you’re folding a few for dinner or stocking the freezer for later, these dumplings bring a quiet kind of joy that keeps me coming back to them year after year.
