I share an easy, foolproof method for making Shrimp and Chive Dumplings at home that comes together in under 30 minutes and uses one unexpected pantry ingredient.

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I love making Shrimp And Chive Dumplings at home because they feel fancy but are stupid easy. Big, plump raw shrimp get chopped and tossed with bright Chinese chives to make a filling that kind of sings when you bite it, like a cross between Shrimp Shumai and the Dim Sum Recipes my mum used to brag about.

They steam up glossy, the wrappers go translucent and you can actually see the pink and green peeking through, which makes you want to eat one right away. If you like dumplings, this will make you want to make more, like asap.

Ingredients

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Shrimp: lean protein, low calories, some omega 3s, good iodine, adds sweet briny flavor.
Chinese chives: garlicky, adds bright green crunch, vitamin A, vitamin C and fiber.
Egg white: mostly protein, helps bind filling, keeps dumplings tender not greasy.
Cornstarch: thickener, gives a silkier texture and light bounce to filling.
Light soy sauce: salty umami, deepens flavor but adds sodium, it’s best balanced with citrus.
fresh ginger: warm slightly spicy helps cut fishiness and aids digestion.
Toasted sesame oil: tiny amount for aroma, rich in flavor and healthy fats.
wonton wrappers: simple carb casing, soft when steamed, crisp when pan fried.

Ingredient Quantities

1 lb (450 g) raw shrimp, peeled, deveined and coarsely chopped

1 cup (about 100 g) Chinese chives, finely chopped (garlic chives)

1 large egg white

1 tablespoon cornstarch

1 tablespoon light soy sauce

1 tablespoon Shaoxing wine or dry sherry

1 teaspoon toasted sesame oil

1 teaspoon freshly grated ginger

1 small clove garlic, minced (optional)

1/2 teaspoon salt

1/4 teaspoon white pepper

1 teaspoon granulated sugar

1 tablespoon neutral oil like vegetable or canola oil

30 to 36 round dumpling wrappers or wonton wrappers (3 to 3.5 inch / 8 to 9 cm)

water, for sealing wrappers

How to Make this

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1. Pat shrimp dry and coarsely chop them, then finely chop the Chinese chives; keep both in the fridge so they stay cold.

2. In a bowl mix the chopped shrimp, chives, egg white, cornstarch, light soy sauce, Shaoxing wine, toasted sesame oil, grated ginger, minced garlic if using, salt, white pepper, sugar and the tablespoon of neutral oil. Chop and press the mixture with a knife or stir briskly until it holds together and feels slightly sticky, but not a puree. Chill 10 minutes so flavors settle.

3. Arrange your workspace: lay a damp towel over the wrapper stack so they dont dry out, and have a small bowl of water ready for sealing.

4. Working with one wrapper at a time, put about a heaping teaspoon of filling in the center (a little more for larger wrappers), wet the edge with water, fold into a half moon and pinch to seal. Pleat once or twice if you like, just push any air out so they steam evenly. You should get about 30 to 36 dumplings.

5. Line a bamboo or metal steamer with parchment (poke a few holes) or cabbage leaves, or oil it lightly to prevent sticking. Place dumplings with a little space between them.

6. Bring an inch or two of water to a rolling boil in the wok or pot, set the steamer on top, cover and steam over high heat for about 6 to 8 minutes until the shrimp is opaque and firm. Dont overcook or the shrimp will be rubbery.

7. If you prefer potstickers, heat 1 tablespoon neutral oil in a nonstick skillet, arrange dumplings flat-side down and fry until bottoms are golden, add about 1/4 cup water, cover and let steam until water evaporates and skins are cooked through, about 4 to 6 minutes.

8. Let steamed dumplings rest 30 seconds to a minute so juices settle, then transfer to a plate. Serve with a quick dipping mix of light soy sauce, a tiny drizzle of toasted sesame oil and a pinch of sugar, or just plain soy if youre lazy.

9. To freeze: place uncooked dumplings on a tray single layer and freeze until solid, then transfer to a bag. Steam from frozen, adding 1 to 2 minutes to the cooking time. Small tip: keep your hands damp while sealing so the wrappers dont stick to you.

Equipment Needed

1. Cutting board, for patting and chopping the shrimp and chives
2. Sharp chef’s knife
3. Large mixing bowl
4. Small bowl for water to seal wrappers (and a cup for dipping your finger)
5. Rubber spatula or wooden spoon to mix and press the filling
6. Bamboo steamer or metal steamer plus a wok or wide pot to steam over boiling water
7. Nonstick skillet for pan-frying potstickers
8. Baking sheet or tray (for flash freezing), parchment or cabbage leaves to line the steamer, and a freezer bag for storage

FAQ

Can I use frozen shrimp?

Yes, but thaw completely and pat very dry first, dont skip this step or the filling gets watery. If shrimp are whole chop or pulse in a food processor to a coarse paste, keep everything cold so the mixture stays firm.

How do I stop the filling from getting soggy?

Drain and pat dry shrimp and chives, use the egg white and cornstarch from the recipe to bind juices, and dont overfill the wrapper. You can add a little extra cornstarch (1/2 tsp) if the mix seems loose.

Best way to cook these dumplings?

Steaming is foolproof: 6 to 8 minutes until shrimp is opaque. For potstickers pan-fry in a bit of oil till bottoms brown, add 1/3 cup water, cover and steam 4 to 6 minutes until cooked through. Boil or poach in simmering water 3 to 4 minutes, they float when done. Shrimp should be opaque and 145°F if you use a thermometer.

Can I make them ahead or freeze them?

Yes. Arrange uncooked dumplings on a tray without touching, freeze until firm then transfer to a bag for up to 3 months. Cook from frozen, adding 1 to 3 minutes to cooking time; if pan-frying start with a lower heat so they cook through without burning.

What can I substitute for Chinese chives or shrimp?

If you dont have Chinese chives use scallions or regular chives but the flavor will be milder. For no shellfish use ground pork or chicken with a splash of soy and sesame oil, but texture and taste change so you might want to add a bit of minced water chestnut for crunch.

Any tips for wrapping and sealing so they dont open?

Dont overfill, press out air, wet the wrapper edge with water and press firmly. Chill the filling a little if too soft, and dust your work surface with a little flour or oil your fingers to stop sticking. If you want a nicer look pleat one side while sealing but a simple half moon works fine too.

Shrimp And Chive Dumplings Recipe Substitutions and Variations

Shrimp:
- Ground pork, finely chopped — same weight, add a little soy and cornstarch to help bind.
- Minced chicken thigh — juicier than breast, use same amount and season like the shrimp.
- Firm white fish (cod or halibut), pulsed once — be gentle so it doesn’t turn pasty.
- Firm tofu + finely chopped mushroom (1:1) — squeeze out water and add extra cornstarch so it holds together.
Chinese chives:
- Green onions/scallions — use both white and green parts, slice thinly, a very close flavor swap.
- Garlic scapes — similar garlicky note, chop fine and use a bit less if they’re strong.
- Flat-leaf parsley + a small bit of minced garlic — milder and fresher, not exact but works.
Shaoxing wine:
- Dry sherry — 1:1 substitute, same cooking function and flavor profile.
- Sake or dry white wine — use in the same amount, a touch lighter.
- Chicken broth + 1 tsp rice vinegar (per 1 tbsp wine) — nonalcoholic option, adds depth and acidity.
Round dumpling/wonton wrappers:
- Square gyoza/gyoza-style wrappers — fold slightly different but taste the same.
- Spring roll wrappers (softened) — good for pan-frying, they crisp up more.
- Lettuce or Napa cabbage leaves — for a low-carb fresh wrap, blanch briefly so they bend.

Pro Tips

– Keep everything cold and work fast. Chill the chopped shrimp and chives, and if you do use a food processor pulse only a couple times — you want little chunks not a paste. If the mixture feels gummy, pop it in the fridge 10 minutes before wrapping.

– Get the texture right by feel, not by sight. The egg white, cornstarch and a little oil should make the filling slightly sticky so it holds together when you pinch. If it’s too loose add 1/2 to 1 teaspoon more cornstarch, too dry add a drop or two of cold water. Always cook a tiny pinch of filling to taste for seasoning before you wrap all of them.

– Prevent sticky wrappers and ugly tears by keeping the stack under a damp towel and your hands slightly damp while sealing. Dab the wrapper edge with water, press out air, then seal; a single firm pleat or just a good pinch is fine, over-pleating just wastes time.

– For steaming, full boil underneath and high, steady steam are your friends so the dumplings cook fast and evenly, which keeps shrimp tender. If you pan-fry into potstickers, start hot to crisp the bottoms then add boiling water to steam, cover, and finish — this avoids a soggy, oil-cooled mess.

– Freeze smart: set dumplings on a tray single layer until rock solid then bag them, and separate layers with parchment so they dont stick. Steam right from frozen and add about a minute or two to the cook time, or pan-fry straight from frozen but expect a bit more splatter so use a splatter guard.

Shrimp And Chive Dumplings Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I share an easy, foolproof method for making Shrimp and Chive Dumplings at home that comes together in under 30 minutes and uses one unexpected pantry ingredient.

Servings

servings

Calories

232

kcal

Equipment: 1. Cutting board, for patting and chopping the shrimp and chives
2. Sharp chef’s knife
3. Large mixing bowl
4. Small bowl for water to seal wrappers (and a cup for dipping your finger)
5. Rubber spatula or wooden spoon to mix and press the filling
6. Bamboo steamer or metal steamer plus a wok or wide pot to steam over boiling water
7. Nonstick skillet for pan-frying potstickers
8. Baking sheet or tray (for flash freezing), parchment or cabbage leaves to line the steamer, and a freezer bag for storage

Ingredients

1 lb (450 g) raw shrimp, peeled, deveined and coarsely chopped
1 cup (about 100 g) Chinese chives, finely chopped (garlic chives)
1 large egg white
1 tablespoon cornstarch
1 tablespoon light soy sauce
1 tablespoon Shaoxing wine or dry sherry
1 teaspoon toasted sesame oil
1 teaspoon freshly grated ginger
1 small clove garlic, minced (optional)
1/2 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon granulated sugar
1 tablespoon neutral oil like vegetable or canola oil
30 to 36 round dumpling wrappers or wonton wrappers (3 to 3.5 inch / 8 to 9 cm)
water, for sealing wrappers

Directions

Pat shrimp dry and coarsely chop them, then finely chop the Chinese chives; keep both in the fridge so they stay cold.
In a bowl mix the chopped shrimp, chives, egg white, cornstarch, light soy sauce, Shaoxing wine, toasted sesame oil, grated ginger, minced garlic if using, salt, white pepper, sugar and the tablespoon of neutral oil. Chop and press the mixture with a knife or stir briskly until it holds together and feels slightly sticky, but not a puree. Chill 10 minutes so flavors settle.
Arrange your workspace: lay a damp towel over the wrapper stack so they dont dry out, and have a small bowl of water ready for sealing.
Working with one wrapper at a time, put about a heaping teaspoon of filling in the center (a little more for larger wrappers), wet the edge with water, fold into a half moon and pinch to seal. Pleat once or twice if you like, just push any air out so they steam evenly. You should get about 30 to 36 dumplings.
Line a bamboo or metal steamer with parchment (poke a few holes) or cabbage leaves, or oil it lightly to prevent sticking. Place dumplings with a little space between them.
Bring an inch or two of water to a rolling boil in the wok or pot, set the steamer on top, cover and steam over high heat for about 6 to 8 minutes until the shrimp is opaque and firm. Dont overcook or the shrimp will be rubbery.
If you prefer potstickers, heat 1 tablespoon neutral oil in a nonstick skillet, arrange dumplings flat-side down and fry until bottoms are golden, add about 1/4 cup water, cover and let steam until water evaporates and skins are cooked through, about 4 to 6 minutes.
Let steamed dumplings rest 30 seconds to a minute so juices settle, then transfer to a plate. Serve with a quick dipping mix of light soy sauce, a tiny drizzle of toasted sesame oil and a pinch of sugar, or just plain soy if youre lazy.
To freeze: place uncooked dumplings on a tray single layer and freeze until solid, then transfer to a bag. Steam from frozen, adding 1 to 2 minutes to the cooking time. Small tip: keep your hands damp while sealing so the wrappers dont stick to you.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.