shrimp dumplings

Filled with shrimp and lots of healthy vegetables, these dumplings are easy to make, juicy and flavorful!

Shrimp dumplings (saeu mandu)

all purpose flour

salt

water

spinach

(340 grams) raw shrimp (Peeled and deveined)

(280 grams) green cabbage

(110 grams) fresh mushroom caps, stems removed ((shiitake, button, crimini, etc.))

onion

garlic

ginger (or juiced)

soy sauce

sesame oil

salt to taste (about 1/4 teaspoon)

pepper

vinegar

black pepper (and/or gochugaru (red chili pepper flakes))

Add 2 cups of flour to a bowl. Dissolve 1/2 teaspoon of salt in 2/3 cup of water. Gradually add the water to the flour while mixing and checking the moisture level. Keep mixing by hand until the dough comes together, and knead with the heel of your hand until the dough is smooth bur slightly stiff. You can adjust the dough by kneading in a little more flour or more water.

Cover with a plastic wrap, and let it rest for 30 minutes to an hour. After resting, the dough should feel soft and smooth. (This is a good time to start making the filling.)

When ready to use, using a sharp knife, cut the dough into 4 long pieces on a lightly floured work surface. Roll each piece with both hands to make a thin log, 3/4 to 1-inch diameter. (Cover the remaining dough to keep it from drying out.)

Cut each log into 3/4 to 1-inch pieces. Press the cut side with the thumbs to flatten to a small disk. Dust and roll out each disk with a small rolling pin to a thin 3.5-inch circle. (You can also use a round cutter or wine glass.) Make a few wrappers at a time and wrap the filling in. Always cover the dough and wrappers that are not being used.

For the wrappers:

Blanch the spinach in boiling water, puree in a food processor. Run it through a sieve to extract green juice, about 2/3 cup. Follow the same steps for the wrappers above.

If making green dough

Coarsely chop the shrimp or pulse several times in a food processor. Finely chop the cabbage. Mix with 1 teaspoon of salt. Let sit for 5 - 10 minutes. Squeeze out excess water. (If using a food processor, add salt with the cabbage before pulsing.) Finely chop the onion and mushrooms. Combine all the filling ingredients in a large bowl. Mix well by hand.

For the filling:

Place a tablespoon of the filling on a wrapper. You don't need to wet the edges of the homemade wrapper. Seal tightly (pushing the air out with your fingers) into a half-moon shape. (You can add pleats if desired.) Dust the bottom of the dumpling with flour to keep it from sticking as the skin absorbs the moisture from the filling. Repeat this process until all the filling/wrappers are used.

To assemble:

Steaming: steam the dumplings for about 10 minutes in a steamer (longer if frozen). Make sure to line the steamer with a wet cheesecloth or paper towel to prevent the mandu from sticking.

Boiling: bring a pot of water to a boil. Add mandu (stirring gently so they don&#039;t stick to the bottom of the pot), a few at a time, and cook until all of them come up to the surface. Continue to cook for another minute or two.

Pan frying, heat the pan with 1 tablespoon of vegetable oil over medium high heat. Add the dumplings, making sure they aren&#039;t touching each other. Fry for 1 - 2 minutes, until the bottoms are golden brown. Add 1/4 cup of water to the pan, and cover immediately with a lid. Reduce the heat to medium low, and steam for 4 to 5 minutes. If the dumplings are frozen, cook a little longer.

To cook:

Dumplings are intimidating (well, they can be). But they also are, in fact, delicious. No matter what you stuff them with, the concept of pillowy, soft dough encasing a luscious, super flavorful filling is enough to warm you up from inside to out. Well, with our homemade dumpling recipe, we’re bringing that warm, fuzzy feeling right to your very own kitchen table. 

Homemade Dumplings Recipe by Tasty

all-purpose flour

salt, divided

red cabbage

green onion, sliced

garlic,

ginger,

pork

¾ cup mushroom, diced

¾ cup carrot, diced

shrimp,

rice wine vinegar

red pepper flake

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In a large bowl, combine the flour, 1 teaspoon of salt, and the warm water and mix until well-combined.

Roll out dough on a floured surface and knead until smooth.

Roll out 1 piece of dough into a thin log and divide into 6 or 8 pieces, depending on the size of dumplings you want. Repeat with the remaining dough portions.

Lightly flour the dough pieces and roll out 1 piece into a thin circle roughly 4-inches (10 cm) in diameter.

Keep the dumpling wrappers separated with a small piece of parchment paper and repeat with the remaining dough.

Combine the cabbage, green onions, garlic, ginger, soy sauce, and sesame oil in a medium bowl and mix until well-incorporated.

For the pork filling, combine the ground pork with the remaining teaspoon of salt, the pepper and 1 cup (125g) of the cabbage mixture and stir until well-incorporated.

For the veggie filling, combine the mushrooms and carrot and microwave for 3 minutes, until soft. Add 1 cup (125g) of the cabbage mixture and stir until well-incorporated.

For the shrimp filling, combine the shrimp with 1 cup (125g) of the cabbage mixture and stir until well-incorporated.

To assemble the dumplings, add roughly 1 heaping tablespoon of filling to the center of a dumpling wrapper. With your finger, lightly coat half of the outside of the wrapper with water. Fold the moistened half of the wrapper over the filling and, using your fingers, pleat the edges to seal. Repeat with the remaining fillings and wrappers.

Heat the oil over medium high in a large skillet and add a few dumplings, cooking them in batches. Once the bottoms of the dumplings start to brown, add a splash of water and cover with a lid. Steam for about 5 minutes, or until the dumplings are cooked and the water has evaporated. Transfer the cooked dumplings to a paper towel-lined plate to remove any excess moisture or grease.

In a small bowl, combine the soy sauce, rice vinegar, sesame oil, and pepper flakes and stir to combine. Serve the dumplings immediately with the dipping sauce.

https://vid.tasty.co/output/47587/mp4_640x640/1502835536

I love making shrimp dumplings because they are a delicious and impressive appetizer to serve at gatherings.

Shrimp Dumpling Recipe

shrimp

¼ cup sliced chives (or green onions)

ginger

cornstarch

sugar

white pepper (or black pepper)

wonton wrappers (3 ½" square or round)

vegetable oil

Prepare the Shrimp - Chop the shrimp until it turns into a chunky paste. For a quicker alternative, pulse the shrimp in a food processor.

Make the Filling - In a medium bowl, combine chopped shrimp, chives, ginger, garlic, cornstarch, soy sauce, sesame oil, salt, sugar, and pepper. Cover and refrigerate until ready to fill.

Prepare the Wrappers - If you purchased square wonton wrappers, use a 3 1/2-inch round cutter to cut out a circle shape. Keep the wrappers covered with a damp paper towel or plastic wrap to prevent them from drying out.

Shape the Dumplings - Lightly brush the edges of 1 wrapper with water. Add about 2 teaspoons of filling to center the wrapper (do not overfill). Fold the dough into a half-moon shape, remove any air, and press the edges together. Brush the outer edge of the dumpling with water. Starting on one side and then working to the other, create about 5 to 6 small pleats along the edges of the dumpling. Make sure to press the pleats to ensure that it is sealed well. Repeat with the remaining wrappers and filling.

Pan-Fry the Dumplings - Heat a large nonstick pan over medium heat. Add 1 tablespoon of the oil. Carefully add 15 dumplings to the pan. Fry until the bottoms are golden brown, about 1 to 2 minutes.

Steam the Dumplings - Reduce the heat to medium-low. Very carefully, pour in 1/4 cup water into the side of the pan. Immediately cover, allowing dumplings to steam until the water evaporates, about 3 minutes. Add more water if needed to cook the filling. Remove the lid and turn up the heat to medium. Fry until bottoms are brown and crisp, about 1 to 2 minutes. Repeat with the remaining dumplings, adding the remaining 1 tablespoon of oil for browning and then 1/4 cup water for steaming.

To Serve - Serve the dumplings hot, with your favorite dipping sauce like soy sauce, sweet and sour, or spicy chili.

https://www.youtube.com/watch?v=gfJGpc6uOWM

Homemade shrimp dumplings? Yes, please! Here's how to make these juicy, flavorful bites from scratch. You can't go wrong with these 😋
→ Recipe: https://www.jessicagavin.com/crispy-vegetable-tofu-dumplings/

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#shrimpdumplings #recipevideo #cookingtutorial #homemadedumplings #foodlover #asiancuisine 

Hello and welcome! I’m Jessica Gavin, a Certified Food Scientist and Certified Culinary Scientist, cookbook author, and teacher at heart. On this channel, you will find homemade recipes infused with food science knowledge and quick recipe tutorials with trusted tips and techniques learned in culinary school. https://jessicagavin.com 

During my studies, I learned about food technology and how food is delivered from “farm to fork”, putting the focus on providing safe and wholesome food. After college, I pursued a career in nutrition product development, creating healthy food, beverages, and children’s products for people around the world.

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Easy Shrimp Dumpling Recipe

Authentic Chinese Dumplings is a recipe straight from a Chinese restaurant owner. Learn how to make perfect little folds and the fry and steam techinque of cooking.&nbsp;

Authentic Chinese Dumpling Recipe

napa cabbage (finely chopped)

scallions (chopped)

white pepper

ginger (micro-grated

65 circular won ton wrappers (2 packages)

scallions

rice vinegar

In a large mixing bowl, combine ground pork through sesame oil and 2 egg whites. Mix well using your hands. In a small bowl, combine remaining egg white and a splash of water to use as the binder on your won ton wrapper.

Place on wrapper on a flat surface and using your fingers and the egg white mixture, moisten the edges. Place a ball of 1-2 tablespoons of pork mixture in the center. Fold wrapper in half and secure one end with your thumb. Gently pinch one small fold and move your thumb over it, pressing lightly to deal. Continue with seven more folds (or however many you can get) to secure it closed. Repeat with remaining wrappers.

In a large skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add a few dumplings, making sure to not crowd the pot and gently fry on all sides until nice and brown, approximately 3-4 minutes.

Add a small amount of water, just a splash, and cover to finish cooking by steaming, approximately 2-3 minutes. Remove with a slotted spoon to a baking sheet. You can place them in a warm oven to stay hot until all batches are complete. Add additional vegetable oil as needed to prevent dumplings from sticking.

After you are done pan frying and steaming all of your dumplings, add all of the dipping sauce ingredients to the same frying pan without rinsing it out. Stir until it comes to a low simmer, then remove and serve immediately with dumplings.

If you've tried this recipe, come back and let us know how they were!&nbsp;

They are super delicious! Thank you so much for this Recipe. From now on this Will be my go to dumpling recipe :)

We love Chinese dumplings although have always been somewhat intimidated by the thought of making them from scratch. Thank you so much for this insightful and inspiring post!

This recipe for Har Gow (Chinese Shrimp Dumplings) is a dim sum classic, featuring a robust shrimp filling tucked inside a chewy and translucent dumpling wrapper.

Har Gow (蝦餃) (Chinese Shrimp Dumplings)

C 70 grams canned bamboo shoots (竹筍),

tsp sea salt (鹽)

white pepper (胡椒粉)

sesame oil (麻油)

wheat starch (小麥澄粉)

potato starch (土豆淀粉)

250 ml boiling water (沸水)

g tapioca starch (菱粉)

sesame oil (麻油) (plus extra for greasing)

Boil bamboo shoots in a pot of hot water for 2 minutes. Drain and rinse well.

Pat dry with paper towel and dice into small pieces.

If using bamboo shoots:

Place raw shrimp into a stand mixer bowl fitted with a paddle attachment.

Add in salt, white pepper and turn on the mixer, stirring for 10 minutes.

Add in cooked bamboo shoots (or diced water chestnut), sugar and sesame oil into the shrimp and continue to mix for another minute, until very sticky.

Remove the shrimp mixture and place into a bowl, covered with plastic wrap.

Chill in the fridge overnight.

Mixture:

Place wheat starch and potato starch into a stand mixer bowl fitted with a paddle attachment.

Add 1 C boiling water into the flour mixture and turn on the mixer for about 30 seconds.

Stop the mixer and add in tapioca starch. Start the mixer and let it go for 1-2 minutes.

Remove the dough out of the bowl.

Knead the dough by hand for 1-2 minutes.

Cover dough with plastic wrap and let rest for 3 minutes.

Roll the dough into 2 long logs and divide into 40 portions, about 12g each.

Cover the dough to prevent it from drying up.

Grease your work surface with a little sesame oil.

Press a piece of dough in between a folded piece of parchment paper onto the tortilla press and flatten it into a 3" round disc.

Lightly roll and flatten one half of the disc, to make it thinner on one side.

Make the har gow dumpling skin dough:

Fill the dumpling skin with 1 tsp of shrimp filling.

The thinner dough on top, and the thicker side should be on the bottom. Fold the dough into a half-moon shape.

Pinch the right corner and pleat 9-10 times on one spot, with the thinner edge and the last pleat on the left corner. Pinch to seal.

Place har gow on a greased steamer with holes.

Steam over boiling water on high heat for 5-6 minutes, or until fully cooked and the dumpling skin is translucent.

Assemble and steam:

Your timing is perfect, Michelle!  We have extra shrimp, and Laura and I were just talking about how to use it.  Now we don't have some of the other ingredients, but we're always up for a new adventure in the kitchen.  These sound delicious!

One of those dumplings we always order in Yumcha!  I love this and you perfectly made them

Snappy shellfish are kept whole in this clever recipe from New York chef Natasha Pickowicz’s cookbook “Everyone Hot Pot.” 

Shrimp and Pea Shoot Dumplings

pea shoots (about 5 oz.)

Tbsp. finely chopped cilantro leaves

Shaoxing wine

salt and white pepper

dumpling

Tbsp. vegetable oil, divided (optional)

Bring a medium pot of water to a boil. Fill a medium bowl with ice cubes and water. Cook the pea shoots in the boiling water for 15 seconds, then immediately plunge into the ice water. Drain, then wring out excess water; you should have about ⅓ cup of pea shoots. Finely chop the pea shoots and place in a medium bowl. Stir in the cilantro, garlic, ginger, Shaoxing wine, sesame oil, and a pinch of salt and white pepper to combine.

Pat the shrimp dry and sprinkle with a large pinch of salt and white pepper.

Line a baking sheet with parchment. Fill a small bowl with water. Spoon 1 teaspoon of the pea shoot mixture into the center of a dumpling wrapper. Dip a fingertip into the water and run it around the edge of the wrapper. Place 1 shrimp on top of the filling. Fold the wrapper in half, pressing it closed all around, sealing the opening where the tail pokes through, and pushing out any air bubbles. Transfer the dumpling to the prepared baking sheet. Repeat with the remaining wrappers and filling. Freeze the dumplings on the baking sheet for about 1 hour, then transfer to an airtight container and keep frozen until ready to cook.

Bring a large pot of water to a boil. Place a second baking sheet next to the stove. In batches if needed, add the dumplings and simmer until cooked through, about 4 minutes (they should bob to the surface and float). Using a slotted spoon, transfer to the baking sheet and pat dry gently. Transfer to a platter and serve immediately, or for crispy edges, in a large skillet over medium heat, add 1 tablespoon of the vegetable oil. When it’s hot and shimmering, working in batches, add 12 of the dumplings and fry until light golden on the bottom, about 2 minutes. Transfer to a platter, then repeat with the remaining vegetable oil and dumplings. Serve immediately.

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Top 6 shrimp dumplings recipes from across the web

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Top Tags

Shrimp dumplings (saeu mandu)

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Authentic Chinese Dumpling Recipe

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The most viewed shrimp dumplings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine