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Homemade Shrimp and Chive Dumplings recipe photo

Shrimp and Chive Dumplings

Delicate pan-fried shrimp and chive dumplings with a tangy soy-black vinegar dipping sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 16 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz shrimp, peeled and deveined medium to large size, cut into 3–4 pieces each
  • 1 oz chives cut into very short pieces
  • 1 teaspoon egg white
  • 1/2 teaspoon tapioca starch 菱粉
  • 1/2 teaspoon chicken bouillon powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon fish sauce
  • 1/4 teaspoon sesame oil
  • 3 dashes white pepper powder
  • 1/2 teaspoon sugar
  • 1 teaspoon oil
  • wonton wrappers
  • cooking oil for pan-frying
  • 1 1/2 tablespoons soy sauce for dipping sauce
  • 1 1/2 tablespoons Chinese black vinegar for dipping sauce

Equipment

  • Mixing Bowl
  • Measuring Spoons
  • Cutting board and knife
  • pan with lid
  • Spatula
  • small bowl (for dipping sauce)

Method
 

  1. Rinse the shrimp under cold water, pat dry, then cut each shrimp into about 3–4 small pieces and place in a mixing bowl.
  2. Add the chives to the shrimp, then stir in the egg white, tapioca starch, chicken bouillon powder, salt, fish sauce, sesame oil, white pepper, sugar, and 1 teaspoon oil until evenly combined.
  3. Cover the filling and refrigerate to marinate for 30 minutes.
  4. Meanwhile, mix the soy sauce and Chinese black vinegar in a small bowl and set aside as the dipping sauce.
  5. Place a wonton wrapper on a clean surface, moisten the four outer edges with a bit of water, add about 1 teaspoon of filling in the center, and fold the wrapper toward the middle to form a round dumpling; press edges to seal.
  6. Repeat to fill all wrappers, keeping assembled wrappers covered so they do not dry out.
  7. Heat a nonstick pan over medium–low heat and add enough oil to coat the bottom. Arrange dumplings in the pan, cover with a lid, and pan-fry until the bottom is golden brown, then flip and fry the other side until golden and cooked through, adding more oil if needed.
  8. Serve the dumplings hot with the soy-black vinegar dipping sauce.

Notes

  • Use fresh shrimp and chives for best flavor and texture.
  • Keep wonton wrappers covered with a damp cloth while assembling to prevent drying.
  • Seal edges tightly to prevent filling from leaking during cooking.
  • Use a nonstick pan and enough oil to avoid sticking and to achieve crispness.
  • Make dumplings uniform in filling size so they cook evenly.
  • Choose pale white or grayish wonton wrappers rather than yellowish ones.