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
- 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.
- 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.
- 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.
- Serve warm with dipping sauce.
- 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.
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:
- Don’t overfill. There should be plenty of space around the outside of the wrappers.
- Dampen the edges. Dip your fingertips in water and run them over the edges of the wrappers to dampen them.
- 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.
- 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.
Check out the recipe card below for a printable freezer label.
All potstickers are, by definition, dumplings. A dumpling is a filling of vegetables, meat, or cheese that is wrapped in soft dough and cooked. Dumplings are made all over the world and are cooked in many different ways - steamed, boiled, baked, or fried. Potstickers are an Asian style of dumpling that are cooked in a skillet, first by steaming and then by searing in a small amount of oil until the outside is crisp.
Absolutely. Defrost the shrimp by soaking it in cool water for 15 to 20 minutes. (Change the water as needed so that it stays cool to the touch.)
The classic sauce for Asian-style or Chinese dumplings is made with a mixture of soy sauce, vinegar, and optional chili oil or hot sauce. For variations and instructions, check out my recipe for Dumpling and Potsticker Dipping Sauce. If you want a more rich creamy sauce, feel free to mix it up (I love these with Thai-style Peanut Sauce or an even simpler version using pantry staples, Creamy Peanut Dipping Sauce).
More Asian-Inspired Dinner Recipes
- Asian Chopped Salad with Sweet Sesame Vinaigrette
- Asian Chicken Lettuce Cups
- Instant Pot Korean Beef and Brown Rice
- Honey Garlic Chicken Fried Rice
- Instant Pot General Tso's Chicken
- Lodge Cast Iron Skillet - I use this 10.5-inch cast iron skillet nearly every day. To keep it seasoned, just be sure to dry it well and rub it with some oil before storing it (this will prevent rust and keep it seasoned).
- Global Chef’s Knife - You only really need one chef's knife to use for everything and this is my favorite. I've had it for 7+ years. It's incredibly lightweight. If you, like me, are under 5'4", the 6-inch is a perfect size (if you're taller, get the 8-inch).
Shrimp and Chive Dumplings
- Food Processor
- 12 ounces Peeled and Deveined Raw Shrimp (defrost first if using frozen)
- 1 ½ teaspoons grated Fresh Ginger
- 1 cup Coleslaw Mix (substitute finely shredded green cabbage)
- 1 Tablespoon chopped Chives (substitute finely chopped green onions / scallions)
- 1 teaspoon Toasted Sesame Oil
- ½ teaspoon Kosher Salt
- 36 Dumpling, Wonton, or Potsticker Wrappers (square or round will work)
- 2 Tablespoons Cooking Oil (see note)
- 2 Tablespoons Water
- Dipping Sauce, for serving (see note)
- Make filling: In the bowl of a food processor, combine shrimp, ginger, coleslaw mix, chives, toasted sesame oil, and salt. Pulse a few times until all of the ingredients are coarsely chopped and evenly combined (do not over-chop).
- Assemble dumplings: Set out 4 to 6 wrappers on a flat surface (keep the other wrappers covered loosely with a damp paper towel while you work so that they don’t dry out. Fill each wrapper with about 1 ½ teaspoons of the shrimp mixture. Set a small bowl of water near the wontons and dip your fingers in water, running them around the outsides of each wrapper (this will help them to seal). Pinch the wrappers closed tightly, pressing out any air. Set the finished potstickers on a parchment-lined plate or sheet pan.
- Cook dumplings in one of the following ways:Steam: To steam the dumplings, prepare a bamboo steamer over boiling water and line it with parchment paper to prevent sticking. Arrange the dumplings in the steamer, leaving space in between them. Steam until cooked through, 8 to 10 minutes.Pan-fry: To pan-fry the dumplings, heat a large nonstick pan over medium heat. Add 2 Tablespoons of cooking oil. When oil begins to shimmer, add potstickers in a single layer and cook without moving until the bottoms are golden brown, about 3 minutes. (Note: Cook potstickers in batches if needed.) Add water to the pan and cover with a tight-fitting lid. Cook, covered, for 2 to 4 minutes to let the potstickers cook through. (You can remove one and slice it open to see if it is cooked through.) Remove lid, and continue cooking until all of the water evaporates.
- Serve potstickers with dipping sauces.