Asian Shrimp Dumplings
Submitted by joanne106
Delicate open-top dumplings filled with plump shrimp, water chestnuts, and aromatic seasonings. These steamed parcels showcase fresh seafood with a satisfying bite that’s easier to make than traditional pleated dumplings.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThese elegant dumplings prove that homemade dim sum is absolutely achievable in your kitchen.
The filling combines chopped shrimp with crunchy water chestnuts and fresh scallions. Ginger and sesame oil add aromatic depth without overwhelming the delicate seafood.
The open-top design makes shaping simple while letting the filling peek through. Steam them in batches for a stunning appetizer that rivals your favorite dim sum restaurant.
Chef Tips
- Keep shrimp cold while chopping to maintain firm texture
- Don’t overmix the filling or the shrimp will become rubbery
- Brush wonton wrapper edges with water for a tight seal
- Arrange dumplings without touching to prevent sticking during steaming
- Serve immediately with soy-ginger dipping sauce while piping hot
Ingredients
Directions
Combine shrimp, water chestnuts, mushrooms, scallions, egg, soy, honey, salt, and sesame oil.
Mix well.
Place 2 teaspoons mixture onto the center of each skin or wrapper.
Pull edges up around filling pleat edges and press to seal, leaving top open.
Arrange dumplings onto a plate. Place into a bamboo steamer cover and steam for 15 to 20 minutes remove from steamer.
Serve hot.
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