This crispy shrimp dumplings recipe is a family favorite! It’s easy to make too. Just load wonton wrappers with a savory shrimp filling and pan fry, then cover and steam.

Recipe Science
- Chopping the shrimp into a paste encourages the proteins to bind tightly for a filling that stays intact in the wrapper.
- Pan-frying the dumplings in hot oil crisps the bottom of the wrapper for a crunchy texture contrast.
- After frying, steaming the dumplings quickly cooks the surface of the wrapper and the seafood filling.
Jump To a Section
Why It Works
Homemade shrimp dumplings are easy to prepare! A shortcut to making crispy potsticker-style dumplings is to use wonton wrappers instead of making the dough from scratch. Cut square wrappers into circles and fill with shrimp, ginger, and chive filling. You can even shape the dumplings ahead of time for a party.
The pan-fry and steaming process is done in less than 10 minutes. This recipe makes about 30 dumplings, the perfect appetizer for sharing. Try my crispy tofu dumplings for a vegetarian option.
Ingredients You’ll Need

- Shrimp: Different types of shrimp can be used for the filling. Make sure they are raw, peeled, and deveined. Cooked shrimp will not bind the filling together.
- Herbs: Freshly sliced chives add a delicate onion flavor and pop of green color.
- Filling Flavoring: The shrimp is seasoned with soy sauce, sesame oil, salt, sugar, and white pepper. Ginger and garlic add a pungent taste to the seafood.
- Binder: Cornstarch helps soak up the flavorful juices and bind the filling together.
- Dumpling Wrappers: Purchase store-bought wonton wrappers. I used 3 1/2-inch square wrappers and then cut them into circles. If you can find round wrappers called gyoza or potstickers, use them instead.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
- Chive Swap: Use thinly sliced green onions or scallions.
- White Pepper Substitute: If you haven’t tried white pepper, it has a very earthy, spicy note, often used in Chinese cooking. Black pepper can be substituted.
- Cornstarch Swap: Use rice flour, potato starch, arrowroot powder, or flour.
- Wrappers: Make homemade dumplings wrappers by following my Chinesepotsticker recipe. All you need is flour, salt, and hot water.
How to Make Shrimp Dumplings

Step 1: Prepare the Shrimp
It’s important to chop the raw shrimp until it creates a chunky paste. This will ensure that the filling holds together as it cooks.
Experimentation Encouraged: If you have one on hand, pulse it in a food processor for a quicker alternative.

Step 2: Make the Filling
In a mixing bowl, add finely chopped shrimp with chives, ginger, and garlic to lay the aromatic foundation. Add cornstarch, which acts as a binder and provides a silky texture upon cooking.

The soy sauce and sesame oil add a depth of flavor, while salt, sugar, and pepper balance the seasoning. After mixing, refrigerate to allow the flavors to meld and the texture to firm.

Step 3: Prepare the Wrappers
Most grocery stores sell square wrappers, often used for wontons. I use one that is 3 ½ inches wide, then grab my round biscuit cutter to cut them into circles. The rim of a cup also works well, or you can use kitchen shears to trim off the pointed edges. Make sure to keep the wrappers covered, as they dry out fast!
Quick Substitution: If you can’t find 3 1/2-inch wonton wrappers, 3-inch ones will do, but you’ll need to use only 1 teaspoon of filling per wrapper. Or use egg roll wrappers and cut them into 3 1/2-inch circles.

Step 4: Shape the Dumplings
Once you’ve prepared the wrappers, it’s time for pleating fun! To help the dough stick together, brush water around the edges. A 3 1/2-inch round wrapper will fit about 2 teaspoons of filling. Do not overfill, or they will be hard to pleat and could burst during cooking.
Fold the wrapper in half, then brush the edge with more water. Pleat the edge, making small overlapping folds, to give a pretty fan detail. I usually make about 5 to 6 pleats, pressing them firmly together.

Step 5: Pan-Fry the Dumplings
A large nonstick pan with a lid works best for pan-frying dumplings. Cook them in hot vegetable oil over medium-high heat for a few minutes to brown the bottoms.

Step 6: Steam the Dumplings
Add a small amount of water to finish cooking, then cover the pan. This will steam the dumplings, cooking the center of the shrimp filling. They’re done when no more water is left in the pan. If needed, add more water to cook the seafood filling. Now, fry a second time for a minute or two to ensure the bottoms are browned and crisp.
Tips for Perfect Execution: I cook them in two batches to not overcrowd the pan. Don’t worry; these cook up fast! Less than 10 minutes per batch.

Step 7: To Serve
Serve with a savory soy dipping sauce or a spicy kick with a sweet chili sauce. Homemade dim sum is great for serving with steamed pork buns or Chinese custard buns.
Frequently Asked Questions
Steaming is better because you only need a small amount of water to cook the dumplings quickly. The texture of the skin is more firm, delivering a delightful chew. For the boiling method, you’ll need a large pot of boiling water to submerge the dumplings, and there is a risk for the center to become soggy if not tightly pleated.
After pan-frying the bottoms to brown for a few minutes, add water and cover the pan to steam for about 3 minutes. More water can be added if needed to finish cooking the center. Check for doneness by cutting a dumpling in half and looking for an opaque appearance. Alternatively, the internal temperature should reach around 140ºF (63ºC).
No! Shrimp cooks very quickly, and since only a few teaspoons are added to the wrapper, the dumpling will fully cook in under 10 minutes. This also applies to ground pork, chicken, or beef filling.
More Chinese Recipes
If you tried this Shrimp Dumpling Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Shrimp Dumpling Recipe

Ingredients
- 1 pound raw shrimp, peeled and deveined
- ¼ cup sliced chives, or green onions
- 2 teaspoons minced ginger
- 2 teaspoons minced garlic
- 2 teaspoons cornstarch
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon kosher salt
- ½ teaspoons granulated sugar
- ¼ teaspoon white pepper, or black pepper
- 30 wonton wrappers, 3 ½" square or round
- 2 tablespoons vegetable oil
- ½ cup water
Instructions
- Prepare the Shrimp – Chop the shrimp until it turns into a chunky paste. For a quicker alternative, pulse the shrimp in a food processor.
- Make the Filling – In a medium bowl, combine chopped shrimp, chives, ginger, garlic, cornstarch, soy sauce, sesame oil, salt, sugar, and pepper. Cover and refrigerate until ready to fill.
- Prepare the Wrappers – If you purchased square wonton wrappers, use a 3 1/2-inch round cutter to cut out a circle shape. Keep the wrappers covered with a damp paper towel or plastic wrap to prevent them from drying out.
- Shape the Dumplings – Lightly brush the edges of 1 wrapper with water. Add about 2 teaspoons of filling to center the wrapper (do not overfill). Fold the dough into a half-moon shape, remove any air, and press the edges together. Brush the outer edge of the dumpling with water. Starting on one side and then working to the other, create about 5 to 6 small pleats along the edges of the dumpling. Make sure to press the pleats to ensure that it is sealed well. Repeat with the remaining wrappers and filling.
- Pan-Fry the Dumplings – Heat a large nonstick pan over medium heat. Add 1 tablespoon of the oil. Carefully add 15 dumplings to the pan. Fry until the bottoms are golden brown, about 1 to 2 minutes.
- Steam the Dumplings – Reduce the heat to medium-low. Very carefully, pour in ¼ cup water into the side of the pan. Immediately cover, allowing dumplings to steam until the water evaporates, about 3 minutes. Add more water if needed to cook the filling. Remove the lid and turn up the heat to medium. Fry until bottoms are brown and crisp, about 1 to 2 minutes. Repeat with the remaining dumplings, adding the remaining 1 tablespoon of oil for browning and then ¼ cup water for steaming.
- To Serve – Serve the dumplings hot, with your favorite dipping sauce like soy sauce, sweet and sour, or spicy chili.
Recipe Video

Notes
- Wrapper Alternatives: If you can’t find 3 1/2-inch wonton wrappers, 3-inch ones will do, but you’ll need to use only 1 teaspoon of filling per wrapper. Or use egg roll wrappers and cut them into 3 1/2-inch circles.
- Make-Ahead Tips: Uncooked dumplings can be stored in an airtight container and frozen for up to 3 months. Pan-fry from frozen, adding more water if needed for steaming to cook the filling.
- Storing: Store cooked dumplings in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Leave a Comment