Crispy Shrimp and Chive Dumplings

Homemade dumplings are really easy to prepare! A shortcut way to make crispy potsticker-style dumplings is to use wontons wrappers instead of making the dough from scratch. Cut square wrappers into circles and fill with a shrimp, ginger, and chive filling. You can even shape the dumplings ahead of time for a party. The pan-fry and steaming process is done in less than 10 minutes. This recipe makes about 30 dumplings for a stunning appetizer to share!  Serve with a savory soy dipping sauce, or add a spicy kick with a sweet chili sauce.

Making the Shrimp Filling

It’s important to chop the raw shrimp up until it creates a chunky paste. This will ensure that the filling holds together as it cooks. For a quicker alternative, pulse it in a food processor if you have one on hand. The shrimp is seasoned with soy sauce, sesame oil, salt, sugar, and white pepper. If you haven’t tried white pepper, it has a very earthy, spicy note, often used in Chinese cooking. Black pepper can be substituted. 

Freshly sliced chives add a delicate onion flavor; green onion is a good swap. Ginger and garlic adds a pungent taste to the seafood. Cornstarch helps to soak up the flavorful juices, and bind the filling together. 

An Easy Trick for Wonton Wrappers

Most grocery stores sell square wrappers, often used for wontons. I use ones that are 3 1/2 inches wide, then grab my round cutter to cut them into circles for forming prettier dumplings. The rim of a cup also works well, or you can use kitchen shears to trim off the pointed edges. 

Make sure to keep the wrappers covered, as they dry out fast! If you can find round wrappers called gyoza or potsticker, use them instead.

How to Shape the Dumplings

Once you’ve prepared the wrappers, it’s time for some pleating fun! To help the dough stick together, brush some water around the edges. A 3 1/2-inch round wrapper will fit about 2 teaspoons of filling. Do not overfill or they will be hard to pleat and could burst when cooked. 

Fold the wrapper in half, then brush the edge with more water. Pleat the edge, making small overlapping folds, to give a pretty fan detail. I usually make about 5 to 6 pleats, pressing them firmly together. It’s okay if they’re not perfect. They’ll still be eaten fast.

How to Cook Crispy Dumplings

A large nonstick pan with a lid works best for pan-frying the dumplings. Cook them in hot vegetable oil for a few minutes, just to brown the bottoms. Add a small amount of water, then cover the pan. This will steam the dumplings, cooking the center of the shrimp filling. They’re done when no more water is left in the pan. Now just fry a second time for a minute or two, to ensure that the bottoms are browned and crisp. I cook them in two batches to not overcrowd the pan. Don’t worry, these cook up fast! Less than 10 minutes per batch. 

A World of Dumplings

• Mandu (Korean Dumplings)
• Easy Beef Kreplach (Purim Dumplings)
• Wonton Soup
• Beef Goulash With Dumplings
• Spinach Ricotta Gnocchi