Shrimp and Chive Dumplings

2.67 from 3 votes

Shrimp and Chive Dumplings

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.

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Prep Time30

Cook Time8

Total Time38

Course: Main Dish

Cuisine: Asian

Keyword: freezer friendly, seafood, shrimp recipe

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $10.00

Equipment

Food Processor
Skillet

Ingredients

12 ounces Peeled and Deveined Raw Shrimp (defrost first if using frozen)
1 1/2 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
1/2 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)

Instructions

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.

Notes

Cooking Oil - Use any high-heat cooking oil with a neutral flavor. My favorites are avocado, grapeseed, or vegetable oil. If you are going to steam the dumplings, you won’t need the oil.

Dipping Sauces - These are delicious with my simple classic Dumpling and Potsticker Dipping Sauce or Peanut Sauce.

Make Ahead (up to 8 hours) - To make potstickers ahead, assemble as directed. Spread out in a single layer on a parchment or wax paper-lined sheet pan or baking dish. Loosely cover with a damp paper towel. (If using sheet pan, I like to put an upside-down glass in the middle of the pan to hold the damp paper towel slightly above the potstickers. If using a baking dish the paper towel should sit slightly above the potstickers.) Cover with plastic wrap or foil. Refrigerate for up to 8 hours.

Freeze - To freeze, assemble as directed. Spread out in a single layer on a parchment or wax paper-lined sheet pan. Transfer 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. Print and attach the label below so that cooking instructions are right at your fingertips!

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