Shrimp and Chive Dumplings
Juicy shrimp and chive dumplings with a savory, garlicky filling wrapped in tender dough. The ultimate homemade dim sum appetizer, ready to steam, pan-fry, or boil.
The Secret to Perfect Shrimp and Chive Dumplings
There is something deeply satisfying about pleating your own dumplings at the kitchen counter, and this shrimp and chive dumpling recipe is the one to start with. The filling is bright with garlic chives, plump with sweet shrimp, and seasoned just like the dumplings you would order at your favorite dim sum spot. Once you see how to make shrimp and chive dumplings from scratch, you will understand why they disappear from the steamer basket so fast.
This shrimp and chive dumpling recipe is also wonderfully flexible. Keep it pure seafood, or fold in a little ground pork for richness. Either way, you end up with a dumpling filling that is juicy, savory, and impossible to stop eating.
Before we get cooking, the right tools and ingredients make a real difference here. A sharp knife for finely chopping the shrimp, a sturdy mixing bowl for that all-important hand mixing step, and a good steamer basket will set you up for dumplings that hold together and cook evenly every single time.
What Makes a Great Dumpling Filling
The magic of a good potsticker dumpling or steamed dumpling comes down to texture and seasoning balance. For this shrimp and chive dumplings recipe, you want the shrimp chopped by hand rather than fully pureed, so you still get little bites of texture in every dumpling.
A few things matter most:
- Chop, do not puree. Pulsing shrimp into a paste makes a bouncy, almost rubbery filling. A rough chop keeps it tender.
- Mix in one direction. This sounds fussy, but stirring the filling vigorously in one direction actually helps it bind and become slightly springy, the same way good dumpling fillings should feel.
- Chill before wrapping. A short rest in the fridge firms everything up so the filling does not squish out the sides while you pleat.
Chef's Tip: If your filling ever feels too wet to hold a pleat, stir in an extra half teaspoon of cornstarch. It absorbs excess moisture without dulling the flavor.
Korean Dumpling Filling Inspired Flavor, Dim Sum Technique
While this version leans into classic dim sum flavor with sesame oil, Shaoxing wine, and white pepper, the shrimp and chive combination is also a staple in Korean dumpling filling traditions, often called mandu. If you want to nudge this recipe in that direction, a small spoonful of finely chopped kimchi or a splash of rice vinegar in the dipping sauce brings that flavor profile right in, while keeping the same easy wrapping method.
No matter which direction you take the flavor, the folding technique stays the same, which makes this one of those appetizers Asian home cooks return to again and again because it is genuinely teachable.
Ready to make it? Here is the full step-by-step recipe:
Shrimp and Chive Dumplings
Juicy shrimp and chive dumplings with a savory, garlicky filling wrapped in tender dough. The ultimate homemade dim sum appetizer, ready to steam, pan-fry, or boil.
Ingredients
- 1 lb shrimp, peeled, deveined, and finely chopped
- 1 cup fresh chives, finely minced
- 1/2 lb ground pork, optional, for a richer filling
- 2 garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp soy sauce, low sodium preferred
- 1 tbsp toasted sesame oil
- 1 tsp shaoxing wine, or dry sherry as a substitute
- 1 tbsp cornstarch, helps bind the filling
- 1/4 tsp white pepper, or sub black pepper
- 1/2 tsp salt, adjust to taste
- 30 round dumpling wrappers, store-bought, thawed if frozen
- 2 tbsp neutral oil, for pan-frying, if making potstickers
Instruction
In a large bowl, combine the chopped shrimp, ground pork (if using), minced chives, garlic, and ginger.
Add the soy sauce, sesame oil, Shaoxing wine, cornstarch, white pepper, and salt. Mix vigorously with a spoon or your hand in one direction for about 1 minute, until the filling becomes slightly sticky and cohesive.
Cover the filling and chill in the refrigerator for 15 minutes to firm up, which makes wrapping much easier.
Set up a small bowl of water for sealing. Place a dumpling wrapper in your palm and spoon about 1 tablespoon of filling into the center.
Dip a finger in water and trace the edge of the wrapper. Fold in half and pinch the center to seal, then work pleats outward from the center toward each edge, pressing firmly so no filling leaks out.
Place finished dumplings on a parchment-lined tray, making sure they do not touch. Repeat with remaining filling and wrappers.
To steam, line a steamer basket with parchment or cabbage leaves, arrange dumplings with space between them, and steam over boiling water for 8 to 10 minutes until the shrimp turns opaque and pink.
To pan-fry as potstickers, heat neutral oil in a nonstick skillet over medium-high heat. Arrange dumplings flat-side down and sear for 2 minutes until golden.
Carefully add 1/4 cup water to the skillet, cover immediately, and steam for 5 to 6 minutes until the water evaporates and the filling is cooked through.
Remove the lid and let the dumplings crisp for 1 more minute on the bottom before transferring to a plate.
Serve hot with your favorite dipping sauce.
Equipment
- Large mixing bowl
- Bamboo or metal steamer basket
- Nonstick skillet with lid
- Small bowl for sealing water
- Parchment paper
- Sharp knife and cutting board
Notes
Steaming, Pan-Frying, or Boiling: Pick Your Method
One of the best things about this shrimp and chive dumplings dim sum recipe is that the same wrapped dumpling works for three different cooking methods.
- Steaming keeps the wrapper soft and delicate, and lets the shrimp filling stay juicy and light.
- Pan-frying turns them into potsticker dumplings, with a crisp golden bottom and a soft, steamed top.
- Boiling for about 4 to 5 minutes works in a pinch and is great if you want to toss them into a quick soup.
Chef's Tip: Whichever method you choose, do not overcrowd the pan or steamer. Dumplings need a little breathing room or they will stick together and tear.
Serving and Storing Your Dumplings
Serve these warm with a simple dipping sauce of soy sauce, a splash of rice vinegar, a drizzle of chili oil, and a few sesame seeds on top. They pair beautifully with a light cucumber salad or a bowl of hot and sour soup for a full appetizer spread.
If you are meal prepping or just love having dumplings on hand, this recipe freezes exceptionally well uncooked, which means you are never more than fifteen minutes away from a fresh batch of potstickers or steamed dumplings. Once you get the rhythm of wrapping down, doubling the batch is absolutely worth it, since these never seem to last long once they hit the table.
