Description
These shrimp and vegetable dumplings are a delightful Asian appetizer featuring a savory filling of finely chopped shrimp combined with shredded Napa cabbage, carrot, and aromatic seasonings. Skillfully wrapped in delicate dumpling skins and pan-fried to crispy perfection before being steamed to tenderize, they deliver a perfect balance of textures and flavors. Ideal as a delicious starter or snack, they pair wonderfully with soy sauce or chili oil.
Ingredients
Scale
Filling
- 1 pound raw shrimp, peeled, deveined, and finely chopped
- 1 cup finely shredded Napa cabbage
- ½ cup finely grated carrot
- 2 green onions, finely chopped
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Wrappers and Cooking
- 30 round dumpling wrappers
- Small bowl of water (for sealing)
- Oil for cooking (about 1 tablespoon)
Instructions
- Prepare the Filling: In a large bowl, combine the finely chopped shrimp, shredded Napa cabbage, grated carrot, chopped green onions, grated fresh ginger, minced garlic, soy sauce, sesame oil, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Assemble the Dumplings: Lay a dumpling wrapper flat on your palm. Spoon about 1 teaspoon of the shrimp and vegetable filling into the center of the wrapper. Dip your finger into the small bowl of water and moisten the edges of the wrapper to help seal it.
- Seal the Dumplings: Fold the wrapper in half over the filling to form a half-moon shape. Press the edges together firmly to seal, pleating along the edges if desired for a decorative touch. Repeat this process with the remaining wrappers and filling.
- Pan-Fry the Dumplings: Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Place the dumplings flat-side down in the pan, ensuring they are not overcrowded. Cook them for 2 to 3 minutes until the bottoms turn golden brown and crisp.
- Steam the Dumplings: Carefully add ¼ cup of water to the skillet, then cover it with a lid. Allow the dumplings to steam for 4 to 5 minutes until the filling is cooked through and the wrappers become tender.
- Finish Cooking: Remove the lid and continue cooking the dumplings for another minute to re-crisp the bottoms. This gives the dumplings a lovely texture contrast between crisp bottom and tender top.
- Serve: Serve the dumplings hot with your choice of dipping sauces such as soy sauce, chili oil, or a blend of both for an elevated flavor experience.
Notes
- You can steam or boil these dumplings instead of pan-frying for a lighter texture.
- Freeze uncooked dumplings on a tray initially, then transfer them to a bag—cook directly from frozen without thawing.
- For convenience, substitute Napa cabbage with regular cabbage or pre-shredded slaw mix.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Asian
