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Shrimp and Chive Dumplings

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Cynthia Chen McTernan via Susan Reid

Shrimp and Chive Dumplings Recipe Shrimp and Chive Dumplings Recipe

Shrimp, ginger, sesame, and rice wine make up these delicate classic dumplings. Our thanks to blogger Cynthia Chen McTernan of Two Red Bowls, who shares the story of her family's dumpling-making gatherings in the Holiday issue of Sift magazine

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directions on our blog

At a glance

Prep
Bake
Total
Yield
about 45 dumplings
Nutrition information

Ingredients

Choose your measure:

Dough

Filling

  • 3/4 pound raw shrimp, peeled, deveined, and chopped
  • 3/4 cup finely chopped garlic chives or plain chives
  • 1 egg white, optional
  • 2 teaspoons Shaoxing rice wine, sake, or sherry
  • 2 teaspoons finely grated fresh ginger
  • 1 1/2 teaspoons sesame oil
  • 1/4 teaspoon white or black pepper
  • 1/2 teaspoon salt
  • 1 tablespoon cornstarch

Instructions

  1. To make the dough: In a medium bowl, whisk together the flour and salt. Place a wet towel under the bowl to keep it from sliding, then trickle the water into the flour while stirring with chopsticks or a spatula.
  2. After all the water is added, continue to stir until the mixture becomes shaggy and the water is evenly incorporated.
  3. Once the dough is cool enough to comfortably touch, knead it by hand until it's smooth and taut, about 5 to 10 minutes. It should be fairly firm, not tacky, and shouldn't stick to your hands or the bowl. If it's sticky, add a few more tablespoons of flour as you knead.
  4. Place the dough in an airtight container or zip-top bag and allow it to rest at room temperature for 15 to 30 minutes; or refrigerate up to 1 day.
  5. To make the filling; In a medium bowl, mix together the shrimp, chives, egg white (if using), rice wine (or sake or sherry), ginger, sesame oil, pepper, and salt. Sprinkle the cornstarch evenly over the mixture and mix until well combined.
  6. Cover and refrigerate while you roll out the dumpling wrappers, not longer than 1 to 2 hours.
  7. To shape: Divide the dough into six pieces. Work with one piece at a time, with the remaining pieces kept covered or in a sealed container.
  8. Roll one piece of dough into a short cylinder about 1" in diameter. Cut the dough into six to eight pieces (fewer for thicker skins, more for thinner ones).
  9. Use a small rolling pin, dowel, or pastry pin to roll each slice of dough into a circle about 3 1/2" to 4" in diameter. Try to make the edges a little thinner than the center. Flour generously and set aside, covered. Repeat with the rest of the dough.
  10. Place 2 to 3 teaspoons of filling in the center of a wrapper. Lightly fold the wrapper in half to make a half-moon shape, like you're making a taco, but keep the edges from touching.
  11. Dampen the inside of one edge to help seal, if needed, then gently make pleats along one half, pressing them to the other half as you go. Once the dumpling is fully pleated, pinch all along the pleats to make sure the dumpling is tightly sealed. Place the dumpling on a plate, seam side up, and press down slightly to create a flat bottom. Set aside and cover with a damp towel while you pleat the rest.
  12. To pan-fry the dumplings: In a large skillet or wok that can be covered, heat about 1 tablespoon of oil over medium-high heat until shimmering. Add as many dumplings as will fit in a ring around the edge of the pan, flat side down. Leave a little room in between so they don't stick to each other.
  13. Let the dumplings cook in the pan until the bottoms are crisp and nicely browned, about 2 minutes. Drizzle 3 to 4 tablespoons of water into the pan (just enough to cover the bottom) and cover. Let the dumplings steam for about 4 to 6 minutes, or until the filling is cooked through and the wrappers aren't at all doughy. If the water cooks off during that time (you'll hear sizzling), add a tablespoon more water and reduce the heat to medium.
  14. When the dumplings are cooked through, remove the cover and let any leftover liquid cook off. This helps finish off the nice crisp crust on the bottoms of the dumplings. Remove to a plate, wipe out the skillet or wok, and repeat as necessary with the remaining dumplings. Serve immediately, with dipping sauce on the side.
  15. Serve immediately, with dipping sauce on the side. Store any leftovers, well wrapped, for several days in the refrigerator; freeze for longer storage.

Nutrition Information

  • Serving Size 3 dumplings
  • Servings Per Batch 15
Amount Per Serving:
  • Calories 110
  • Calories from Fat 9
  • Total Fat 1g
  • Saturated Fat 0g
  • Trans Fat 0g
  • Cholesterol 25mg
  • Sodium 270mg
  • Total Carbohydrate 19g
  • Dietary Fiber 1g
  • Sugars 0g
  • Protein 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.