Description
These Shrimp and Vegetable Dumplings are a delicious homemade appetizer or snack featuring a flavorful mixture of shrimp, cabbage, carrots, and mushrooms wrapped in tender dumpling skins. Pan-fried to crispy perfection on the bottom and steamed through, these dumplings combine textures and fresh ingredients for an authentic taste that’s perfect for sharing.
Ingredients
Scale
Filling
- 1/2 lb shrimp, peeled, deveined, and finely chopped
- 1/2 cup cabbage, finely chopped
- 1/4 cup carrots, grated
- 1/4 cup mushrooms, finely chopped (optional)
- 2 green onions, finely chopped
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp ginger, grated
- 1 garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Wrapper
- 1 package dumpling wrappers (round, about 3 inches in diameter)
For Cooking
- 2 tbsp vegetable oil (for frying)
- 1/4 cup water (for steaming)
Instructions
- Prepare Filling: In a large mixing bowl, combine the finely chopped shrimp, cabbage, grated carrots, chopped mushrooms (if using), green onions, soy sauce, sesame oil, grated ginger, minced garlic, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Assemble Dumplings: Place a dumpling wrapper on a clean surface and spoon about 1 teaspoon of filling into the center of the wrapper.
- Seal Dumplings: Moisten the edges of the wrapper with water by dipping your finger into the water and running it along the edges. Fold the wrapper in half to form a half-moon shape and press the edges firmly to seal, pleating the edges if desired for a traditional look.
- Repeat Assembly: Continue the process with the remaining wrappers and filling until all dumplings are formed.
- Fry Dumplings: Heat the vegetable oil in a large non-stick skillet over medium-high heat. Place the dumplings in a single layer and cook for 2 to 3 minutes until the bottoms are golden brown and crispy.
- Steam Dumplings: Carefully add 1/4 cup water to the skillet and immediately cover with a lid to trap the steam. Cook for 4 to 5 minutes until the dumpling wrappers become tender and the filling is cooked through.
- Crisp Bottoms Again: Remove the lid and continue cooking for another 1 to 2 minutes to evaporate remaining moisture and further crisp the bottoms of the dumplings.
- Serve: Serve the dumplings warm with soy sauce or your favorite dipping sauce for a flavorful appetizer or snack.
Notes
- For a vegetarian alternative, omit shrimp and increase vegetables or add tofu.
- Do not overfill the dumplings to prevent leaking during cooking.
- Keep assembled dumplings covered with a damp cloth to avoid drying out before cooking.
- Use a non-stick skillet to prevent sticking and ensure even browning.
- If preferred, dumplings can also be boiled or steamed without frying.
