“Some recipes are worth clearing your weekend calendar for—and these dumplings are one of them. Juicy, flavorful, and dangerously addictive, they’ll have you wondering why you ever settled for takeout.”
These dumplings are seriously so delish! If you’ve got some time on the weekend, I highly recommend making them. They’re packed with flavor, and the way I fold the wontons allows for extra stuffing—meaning fewer dumplings to make, but still plenty to enjoy. That said, I’d suggest making a big batch… because once you start eating them, it’s impossible to stop!
Prep Time
30-40 minutes
Cook Time
75 minutes
Serves
6
Ingredients
- 26–35 raw medium to large shrimp, peeled and deveined
- 1 pack of wonton wrappers (square shape)
- ½ large carrot, peeled
- ¼–⅓ Chinese cabbage, chopped into medium pieces
- 1 tsp garlic paste
- ½ tsp ginger paste
- ½ green onion, finely chopped
- 2 tbsp cornstarch (adjust as needed for binding)
- Splash of tempura sauce
- A few splashes of mirin (rice wine vinegar)
- Salt and pepper, to taste
Steps
- Prepare the shrimp – Defrost the shrimp, peel, and pat dry with a paper towel to remove excess moisture. In a bowl, combine the shrimp with tempura mix, vinegar, salt, pepper, garlic, and ginger. Cover and let marinate in the fridge for 20 minutes.
- Prep the vegetables – Peel a large carrot, cut it in half, and finely chop. Place it in a food processor (mixy) and shred. Transfer to a large mixing bowl.
- Cook the cabbage – Cut a cabbage into quarters. Heat a little oil in a pan and fry one quarter until softened and slightly caramelized. Transfer to the food processor, shred, then add to the bowl with the carrots.
- Process the shrimp – Add the marinated shrimp to the food processor and pulse until finely mixed. Add cornstarch and chopped green onions, then blend again until combined.
- Combine everything – Transfer the shrimp mixture to the bowl with the shredded vegetables. Mix thoroughly. Taste and adjust seasoning as needed.
Assemble the Dumplings
- Prepare your station – Set out a small bowl of water and a clean plate or tray.
- Fill the wontons – Place one wonton wrapper on a flat surface. Spoon a small log of the shrimp mixture diagonally across the center.
- Wrap wonton –Pinch the two corners together with some water and fold down over the wonton.
- Repeat – Place the finished dumplings on the prepared plate. Continue until all the filling is used.
Cook the Dumplings
- Set up the steamer – Bring a pot of water to a boil and place a steamer basket on top. Line the basket with parchment or lightly oil to prevent sticking.
- Steam – Arrange dumplings in a single layer inside the basket, leaving space between each one. Steam for 6–8 minutes, or until the shrimp filling is fully cooked and wrappers are slightly translucent.
- Serve – Transfer to a platter and serve hot with soy sauce, chili oil, or your favorite dipping sauce.
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Some recipes are worth clearing your weekend calendar for—and these dumplings are one of them. Juicy, flavorful, and dangerously addictive, they’ll have you wondering why you ever settled for takeout. The best part? The way they’re folded means you can pack in extra filling for maximum flavor in every bite. Trust me—once you try them, you’ll be hooked. Ready to roll up your sleeves and make a batch? Let’s dive in! This is a great recipe for hosting, you can make them ahead, freeze and then steam when needed.