Shrimp and Chive Dumplings are full of flavorful, fresh ingredients wrapped in tender dough. Store-bought dumpling or wonton wrappers make these simple to make. You can steam or pan-fry them and they freeze well for future easy dinners. 

Whether steamed or pan-seared for a crisp outer shell, homemade dumplings are one of the most versatile and satisfying dinners. There’s no need to go out for dim sum when you can make these yourself, mixing up the fillings if you’d like or just sticking with this classic savory combination of shrimp, chives, ginger, and toasted sesame oil. These have long been one of my favorite meals to have stocked in the freezer. I’ll roast some broccoli, steam as many dumplings as our family will eat (which is a lot!), and dinner is done. 

How to Make Shrimp and Chive Dumplings

1. Make filling. Use a food processor to finely chop shrimp, cabbage, chives, and seasonings. Don’t over-chop the filling, let small pieces of the filling remain.
2. Assemble dumplings. Working with 4 to 6 wrappers at a time, fill them with about 1 ½ teaspoons of shrimp filling. Dip your fingers in water and run them around the edges. Tightly seal the dumpling wrappers, pressing out as much extra air as possible. 
3. Cook the dumplings. Cook the dumplings in one of two ways: 1) steam them in a bamboo steamer for 8 to 10 minutes or 2) sear them in oil in a nonstick pan and then steam them in the pan, covered for 2 to 4 minutes. 
4. Serve warm with dipping sauce.

Ingredients

• Shrimp – Use peeled and deveined shrimp to keep this simple. Any size shrimp will work, just be sure to measure the shrimp by weight.
• Coleslaw Mix – These provide substance and texture to the dumplings. Finely shredded green cabbage will work as a substitute.
• Chives and Ginger – Fresh chives and fresh ginger add classic Chinese dumpling flavor to the filling. Don’t skip these. You can substitute green onions / scallions for the chives.
• Toasted Sesame Oil – Toasted sesame oil can be found in the international aisle of most grocery stores and adds a toasty flavor. 
• Dumpling, Wonton, or Potsticker Wrappers – Depending on where you shop, you may just find one or all of these options. My regular grocery store always has square wonton wrappers that work just fine. If I go to my local international grocery store, I always stock up on the round wrappers labeled as dumpling or potsticker wrappers. These can all be frozen and can be often found in the freezer section at the store.

Folding Dumplings

If this is your first time making these, the only step that may feel complicated is folding and sealing the wrappers. To fold the dumplings follow these simple steps:

1. Don’t overfill. There should be plenty of space around the outside of the wrappers.
2. Dampen the edges. Dip your fingertips in water and run them over the edges of the wrappers to dampen them.
3. Seal shut. Bring the edges together to fully enclose the filling. Press out as much air as possible so that the dumplings won’t split open as they cook. 
4. Add decorative folds. As you’re sealing the dumplings you can add decorative folds to make them look unique. I love this video showing many of the different styles of dumplings. 

The most important thing is not to worry about making these look perfect! As you see in the photos throughout this post, any simple method of pinching and sealing them will work just fine. If this is your first time, they may not look consistent, but they will taste delicious!

How to Freeze Dumplings

Dumplings freeze very well and can be cooked straight from frozen (no need to defrost). To freeze, fill and assemble the dumplings as directed. Spread them in a single layer on a parchment or wax paper-lined sheet pan, making sure that they aren’t touching. Transfer the pan to the freezer, uncovered and freeze until solid, 3 to 4 hours. Store frozen potstickers in a freezer-safe bag for up to 3 months. 

FAQs

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