These Shrimp and Vegetable Dumplings are a delicious combination of tender shrimp, fresh vegetables, and savory seasonings, all wrapped in delicate dumpling wrappers. Perfect as an appetizer, snack, or main course, these dumplings are versatile and can be steamed, boiled, or pan-fried for a crispy bottom.
Ingredients
For the Filling:
1/2 lb raw shrimp, shelled and chopped: Provides a tender, flavorful base.
1/2 cup cabbage, finely chopped: Adds moisture and crunch.
2 green onions, chopped: Offers a mild, fresh onion flavor.
1/4 cup broccoli florets, finely chopped: Boosts nutrition and texture.
1/4 cup carrot, finely chopped: Adds sweetness and color.
2 teaspoons soy sauce: Enhances the umami flavor.
1 teaspoon sesame oil: Adds a nutty, aromatic touch.
1/2 teaspoon grated ginger: For a warm, slightly spicy kick.
1/2 teaspoon minced garlic: Adds savory depth.
Salt and pepper, to taste: Balances the flavors.
For the Dumplings:
1 pack dumpling wrappers (about 30 wrappers): Available in most grocery stores or Asian markets.
Water, for sealing the edges.
For Serving:
Soy sauce
Rice vinegar
Chili oil or sesame oil (optional)
Step-by-Step Instructions
1. Prepare the Filling
In a medium mixing bowl, combine the chopped shrimp, cabbage, green onions, broccoli, carrot, soy sauce, sesame oil, ginger, garlic, salt, and pepper.
Mix thoroughly until all ingredients are evenly incorporated.
2. Assemble the Dumplings
Place a dumpling wrapper on a clean surface. Keep the remaining wrappers covered with a damp towel to prevent drying out.
Add about 1 teaspoon of filling to the center of the wrapper.
Dip your finger in water and lightly moisten the edges of the wrapper.
Fold the wrapper in half to form a half-moon shape, pressing the edges firmly to seal.
Optionally, pleat the edges for a decorative touch.
Repeat with the remaining wrappers and filling.
3. Cooking Methods
Steaming:
Line a steamer basket with parchment paper or cabbage leaves to prevent sticking.
Arrange the dumplings in the steamer, leaving space between each one.
Steam over boiling water for 8–10 minutes, or until the shrimp and vegetables are fully cooked.
Boiling:
Bring a pot of water to a gentle boil.
Add the dumplings in batches and cook for 3–4 minutes, or until they float to the surface.
Remove with a slotted spoon and drain.
Pan-Frying (Potstickers):
Heat a tablespoon of oil in a nonstick skillet over medium heat.
Arrange the dumplings in a single layer and cook until the bottoms are golden brown, about 2 minutes.
Add 1/4 cup water to the skillet and cover with a lid.
Let the dumplings steam for 5–6 minutes, or until the filling is cooked through and the water has evaporated.
4. Make a Dipping Sauce
Mix soy sauce, rice vinegar, and a drizzle of sesame oil or chili oil for a simple dipping sauce.
Serve alongside the dumplings.
Tips for Success
Finely Chop Ingredients: Small pieces ensure the filling is well-distributed and cooks evenly.
Seal Properly: Press the edges firmly to avoid leaks during cooking.
Don’t Overfill: Too much filling can make sealing difficult.
Storage Tips
Refrigerate: Store uncooked dumplings in an airtight container for up to 1 day.
Freeze: Place uncooked dumplings on a baking sheet and freeze until solid, then transfer to a freezer bag for up to 3 months. Cook directly from frozen, adding a couple of extra minutes to the cooking time.
Why You’ll Love This Recipe
Healthy and Versatile: Packed with shrimp and fresh vegetables.
Customizable: Swap in your favorite veggies or add mushrooms, corn, or water chestnuts.
Crowd-Pleaser: Perfect for parties, family dinners, or meal prep.
Enjoy these Shrimp and Vegetable Dumplings for a flavorful, homemade treat that’s as fun to make as it is to eat! 🥟✨