Perfect Shrimp And Chive Dumplings: A Delicious Recipe

Shrimp And Chive Dumplings – just hearing the name evokes images of delicate, translucent wrappers encasing a vibrant, juicy filling. There’s something truly magical about these bite-sized parcels of flavor, a perfect harmony of succulent shrimp and the subtle, aromatic kick of fresh chives. They are a culinary delight that consistently brings joy to any table.

Originating from the rich culinary traditions of China, dumplings, or jiaozi, have long held a special place, particularly during Lunar New Year celebrations and as a staple of bustling dim sum carts around the world. These particular Shrimp And Chive Dumplings are a beloved variant, cherished for their fresh, clean taste and elegant simplicity, making them a perennial favorite.

What makes these exquisite dumplings so universally adored?

It’s a captivating combination of factors. The tender-crisp texture of a perfectly pan-fried wrapper or the soft, yielding bite of a steamed one, coupled with a filling that bursts with umami and freshness, creates an unforgettable experience. The inherent sweetness of the shrimp is beautifully complemented by the bright, aromatic, and subtly pungent notes of the fresh chives, creating a harmonious balance that’s simply irresistible. Whether you’re enjoying them as a sophisticated appetizer, a delightful side dish, or the star of your meal, they promise a truly satisfying and memorable experience. I invite you to join me in exploring the joy of making and savoring these exquisite culinary gems right in your own kitchen.

Ingredients:

• For the Filling:

  • 1 pound (about 450g) raw shrimp, peeled, deveined, tails removed
  • 8 ounces (about 225g) ground pork (optional, but highly recommended for flavor and texture)
  • 1 large bunch (about 4-5 ounces or 120-150g) fresh chives, finely chopped
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 2 tablespoons light soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced very finely
  • 1 teaspoon white pepper
  • 1 teaspoon sugar
  • 1/2 teaspoon salt (adjust to taste, depending on soy sauce salinity)
  • 1/4 cup chicken or vegetable broth (optional, for extra juiciness)

• For the Dumpling Wrappers:

  • 1 package (about 50-60 count) round dumpling wrappers, store-bought (or homemade if you’re feeling ambitious!)
  • Small bowl of water for sealing the wrappers

• For the Dipping Sauce (my go-to recipe):

  • 1/4 cup light soy sauce
  • 2 tablespoons black vinegar (Chinkiang vinegar is preferred, but rice vinegar works)
  • 1 tablespoon sesame oil
  • 1 teaspoon chili oil (or more, to taste)
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon sugar
  • Optional garnishes: Sliced fresh red chilies, toasted sesame seeds, extra chopped chives

• For Cooking (choose your method):

  • For boiling: Large pot of water
  • For pan-frying (potstickers): 2 tablespoons vegetable oil, 1/2 cup water or broth, non-stick pan with a lid
  • For steaming: Steamer basket, parchment paper or cabbage leaves

Preparing the Shrimp and Chive Filling:

1. Prepare the Shrimp:

   First things first, let’s get our star ingredient ready! Take your 1 pound of raw shrimp. You’ll want to peel and devein them thoroughly, removing the tails as well. For the best texture in our Shrimp And Chive Dumplings, I like to rough chop about two-thirds of the shrimp and leave the remaining one-third slightly larger, perhaps halved or quartered, depending on their original size. This gives you beautiful pockets of shrimp flavor and a lovely textural contrast in every bite. Some people prefer to finely mince all the shrimp, and that’s perfectly fine too, but I find the mix of textures truly elevates these dumplings. Pat the chopped shrimp dry with a paper towel to remove any excess moisture; this helps the filling bind better.

2. Chop the Chives:

   Next up are the fragrant chives. Grab your large bunch of fresh chives and give them a very fine chop. We want them to integrate smoothly into the filling, distributing their delicate oniony flavor evenly. The vibrant green color of the chives will also make our Shrimp And Chive Dumplings visually appealing.

3. Combine with Ground Pork (Optional, but Recommended):

   If you’re using the 8 ounces of ground pork, now is the time to add it to a large mixing bowl with your prepared shrimp and chopped chives. While you can certainly make pure shrimp and chive dumplings, I find that adding a small amount of ground pork introduces a wonderful richness and depth of flavor, as well as a fantastic juiciness that pure shrimp filling sometimes lacks. It also helps bind the filling together beautifully.

4. Add the Flavor Powerhouses:

   This is where the magic truly happens! To the bowl with your shrimp, chives, and pork (if using), add the following: 2 tablespoons of Shaoxing wine (this adds a distinct, aromatic depth that’s crucial in Chinese cooking, or dry sherry works as a substitute), 2 tablespoons of light soy sauce for that essential umami, 1 tablespoon of fragrant sesame oil for its nutty aroma, 1 tablespoon of freshly grated ginger for a zingy, fresh kick, 2 cloves of very finely minced garlic for pungency, 1 teaspoon of white pepper for a subtle warmth that complements seafood beautifully, 1 teaspoon of sugar to balance the savory notes, and 1/2 teaspoon of salt. Remember to taste and adjust the salt later if needed, as soy sauce can vary in salinity. If you want extra juicy dumplings, now is the time to slowly incorporate about 1/4 cup of chicken or vegetable broth into the mixture.

5. Mix Thoroughly and Develop Texture:

   Now, for a crucial step in creating perfect Shrimp And Chive Dumplings: mixing. Using clean hands or a sturdy spoon, mix all the ingredients vigorously in one direction. This technique, stirring in one direction, is key for developing a slightly sticky, cohesive filling. It helps to activate the proteins in the shrimp and pork, creating a springy, almost bouncy texture that is highly prized in dumplings. Continue mixing for 3-5 minutes until the filling becomes homogenous, sticky, and well-combined. You’ll notice a distinct change in its texture.

   Tip for perfect filling:

   To ensure the flavors have a chance to meld and the filling firm up slightly, cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or even a few hours. This makes the filling easier to handle during assembly and enhances the overall taste of your Shrimp And Chive Dumplings.

Assembling the Dumplings:

This is arguably the most therapeutic part of making Shrimp And Chive Dumplings. Gather your chilled filling, your package of dumpling wrappers, and a small bowl of water.

6. Prepare Your Workstation:

   Lay out your dumpling wrappers on a clean, dry surface. Have a plate or baking sheet lined with parchment paper or dusted lightly with flour nearby to place the finished dumplings. This prevents them from sticking together.

7. Fill Each Wrapper:

   Take one dumpling wrapper in the palm of your non-dominant hand. Place about 1 heaping teaspoon of the shrimp and chive filling in the center of the wrapper. The exact amount will depend on the size of your wrappers; aim for enough filling without overfilling, which can make sealing difficult. Remember, practice makes perfect!

8. Moisten and Fold:

   Dip your finger into the small bowl of water and lightly moisten the entire edge of the wrapper. This creates a seal when you fold the dumpling. There are many ways to fold dumplings, but here’s a classic and relatively easy method:

   • Fold the wrapper in half to create a half-moon shape, enclosing the filling. Pinch the very center of the top edge to seal it.
   • Starting from one side of the pinched center, create small pleats along the front edge of the wrapper, pressing each pleat firmly against the back edge of the wrapper. Work your way to one end, then repeat on the other side. This should create a beautifully pleated crescent shape.
   • Alternatively, for a simpler fold: Simply fold the wrapper in half, press down the center, and then pinch along the edges firmly to create a seal, ensuring no gaps. You can then gently curve the ends towards each other to form a slightly rounded crescent.
   • No matter the folding method, the key is to ensure the dumplings are tightly sealed to prevent the delicious filling from escaping during cooking.

9. Arrange Finished Dumplings:

   As you finish each dumpling, place it on your prepared plate or baking sheet, ensuring they don’t touch each other. If they are too close, they can stick together, which is quite frustrating after all your hard work! Continue this process until all the filling or wrappers are used. If you have any leftover wrappers or filling, you can store them separately or adjust your next batch. This is an excellent recipe for batch cooking; you can freeze uncooked Shrimp And Chive Dumplings by arranging them on a tray until solid, then transferring them to a freezer bag for future use.

Cooking the Dumplings:

Now for the exciting part – transforming your beautifully crafted Shrimp And Chive Dumplings into a delicious meal! You have a few options, each yielding a slightly different texture and experience.

Boiling Method (Classic and Tender):

10. Bring Water to a Rolling Boil:

    Fill a large pot with plenty of water (at least 3-4 quarts) and bring it to a rolling boil over high heat. Add a pinch of salt to the water, just as you would for pasta. This helps season the wrappers slightly.

11. Add Dumplings:

    Carefully drop the Shrimp And Chive Dumplings into the boiling water, a few at a time, ensuring not to overcrowd the pot. Overcrowding will lower the water temperature too much and make them stick together. Stir gently immediately after adding them to prevent sticking to the bottom of the pot.

12. The “Three Boils” Technique:

    Allow the water to return to a boil. Once it’s boiling again, pour about 1/2 cup of cold water into the pot. This is a traditional Chinese technique known as “dotting the water” or the “three boils.” It helps to cook the filling evenly without overcooking the wrappers. Let the water return to a boil again, then repeat adding cold water a second time. After the third boil (meaning you’ve added cold water twice and the water has returned to a boil for the third time), the dumplings should be cooked through. They will look plump and float to the surface.

    How to tell they’re done:

    The dumplings will float and appear visibly plump. If you’re unsure, you can carefully remove one, cut it open, and check that the shrimp and pork (if used) are opaque and cooked through.

13. Serve Immediately:

    Using a slotted spoon, carefully remove the cooked dumplings from the water. Drain them well and serve hot with your homemade dipping sauce. Boiled Shrimp And Chive Dumplings offer a wonderfully tender and juicy bite.

Pan-Frying Method (Potstickers – Crispy Bottom, Juicy Inside):

14. Heat Oil:

    Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Ensure the oil lightly coats the entire bottom of the pan.

15. Arrange Dumplings:

    Once the oil is hot (it should shimmer), carefully arrange the Shrimp And Chive Dumplings in a single layer in the pan. Don’t overcrowd; work in batches if necessary. Allow them to cook undisturbed for 2-3 minutes until the bottoms are golden brown and crispy.

16. Steam to Cook Through:

    Once you achieve that beautiful golden-brown crust, carefully pour about 1/2 cup of water or broth into the pan. Immediately cover the skillet with a tight-fitting lid. The liquid will create steam, cooking the filling thoroughly. Reduce the heat to medium-low and let them steam for 8-10 minutes, or until most of the water has evaporated and the wrappers appear translucent and cooked.

17. Achieve Final Crispness:

    Remove the lid and increase the heat back to medium-high. Allow any remaining water to evaporate completely, and let the dumplings cook for another 1-2 minutes until the bottoms are extra crispy and golden brown again. This final crisping step is essential for perfect potstickers!

18. Serve Hot:

    Transfer the crispy-bottomed Shrimp And Chive Dumplings to a serving platter with a spatula and serve immediately with your dipping sauce. These are a crowd-pleaser for their textural contrast.

Steaming Method (Light and Healthy):

19. Prepare Steamer:

    Line your steamer basket with parchment paper that has holes poked in it, or use large cabbage leaves to prevent the dumplings from sticking. Alternatively, lightly brush the bottom of the steamer basket with a thin layer of oil.

20. Arrange Dumplings:

    Arrange the Shrimp And Chive Dumplings in the steamer basket, leaving a little space between each one to allow the steam to circulate. Don’t overcrowd the basket.

21. Steam until Cooked:

    Bring water to a rolling boil in the bottom part of your steamer setup. Once boiling, place the steamer basket over the boiling water. Cover tightly with a lid and steam for 8-12 minutes, depending on the thickness of your wrappers and how much filling you used. The dumplings are done when the wrappers become translucent and the filling appears cooked through.

22. Serve Gently:

    Carefully remove the steamed Shrimp And Chive Dumplings from the basket and serve warm with your dipping sauce. Steaming offers the purest taste of the filling and a wonderfully soft wrapper.

Crafting the Dipping Sauce:

A great dipping sauce is the perfect complement to your homemade Shrimp And Chive Dumplings. This recipe is simple, balanced, and highly customizable.

23. Combine Ingredients:

    In a small bowl, combine 1/4 cup light soy sauce, 2 tablespoons black vinegar (the Chinkiang variety is fantastic for its complex flavor, but rice vinegar works too), 1 tablespoon sesame oil for its unmistakable aroma, 1 teaspoon chili oil for a kick (add more if you like things spicy!), 1 teaspoon freshly grated ginger for brightness, 1 clove of very finely minced garlic, and 1/2 teaspoon sugar to balance the acidity and saltiness.

24. Whisk and Taste:

    Whisk all the ingredients together until the sugar is dissolved and everything is well combined. Taste and adjust to your preference. Do you want it spicier? Add more chili oil. More tangy? A splash more vinegar. Saltier? A bit more soy sauce. Sweeter? A pinch more sugar. This is your chance to make it truly your own!

25. Garnish and Serve:

    If desired, garnish your dipping sauce with a few slices of fresh red chilies, a sprinkle of toasted sesame seeds, or a touch of extra chopped chives for visual appeal and an added layer of flavor. Serve alongside your freshly cooked Shrimp And Chive Dumplings.

Why this dipping sauce works:

The balance of savory soy sauce, tangy vinegar, aromatic sesame oil, and pungent aromatics like ginger and garlic creates a complex flavor profile that cuts through the richness of the dumplings and enhances their natural deliciousness. It’s the perfect counterpoint to the delicate flavors of the shrimp and chives.

Enjoy the fruits of your labor! Making Shrimp And Chive Dumplings from scratch is a rewarding experience, and I hope you find as much joy in preparing and eating them as I do.

Conclusion:

There’s truly nothing quite like the satisfaction of crafting something delicious from scratch, and if there’s one recipe I urge you to embrace in your culinary journey, it’s this one for homemade Shrimp And Chive Dumplings. From the moment you finely chop the succulent shrimp, mix in the vibrant green chives, and blend it all with those delightful seasonings, you’re not just making food; you’re creating an experience. This isn’t merely a dish; it’s an invitation to engage all your senses, an opportunity to bring the warmth and aroma of an authentic Asian kitchen right into your home. The delicate balance of sweet shrimp, pungent chives, and the tender chew of the wrapper makes these dumplings an absolute standout, a truly unforgettable bite that will leave you craving more long after the last one is gone. I promise you, the effort, though mindful, is incredibly rewarding, culminating in a dish that tastes infinitely better than anything you could ever buy pre-made.

The beauty of these dumplings lies not only in their incredible flavor but also in their remarkable versatility. While they are undoubtedly stellar on their own, served hot and fresh, they also make for a fantastic centerpiece to a larger meal. Imagine a cozy evening, gathered around a table laden with a steaming bowl of these beautiful creations. For serving suggestions, a classic dipping sauce is a must: my go-to is a simple concoction of soy sauce, a splash of rice vinegar, a touch of sesame oil, and a tiny dash of grated ginger. For those who enjoy a little heat, a dollop of chili oil or a sprinkle of chili flakes can elevate the experience. Consider pairing them with a light, clear broth – perhaps a simple chicken or vegetable broth, allowing the delicate flavors of the dumplings to shine. They also complement a fresh, crisp cucumber salad, or a side of blanched leafy greens like bok choy or gai lan, lightly sautéed with garlic. For a truly authentic dim sum experience at home, serve them alongside some steamed rice and perhaps a plate of crispy spring rolls. The possibilities are endless, and part of the fun is discovering your own perfect pairing!

But why stop at just one way? One of the greatest joys of cooking is experimentation, and these Shrimp And Chive Dumplings are wonderfully adaptable. Don’t be afraid to put your own spin on them! For a different textural element, try adding finely chopped water chestnuts or bamboo shoots to the filling for an extra crunch. If you’re a fan of mushrooms, finely diced shiitake mushrooms, sautéed briefly, can lend a wonderful umami depth. You could even introduce a hint of ground pork or chicken to the filling, creating a richer, more complex flavor profile, though the pure shrimp and chive combination is a classic for a reason. While pan-frying them to create those coveted crispy bottoms (turning them into potstickers!) is a favorite method, don’t shy away from steaming them for a lighter, more tender bite, or even boiling them if you prefer a more traditional soup dumpling experience. Different folding techniques can also add a touch of artistic flair to your plate, making each dumpling a tiny edible work of art. This recipe is a fantastic foundation, a canvas upon which you can paint your own culinary masterpiece.

So now it’s your turn! I genuinely hope this recipe inspires you to roll up your sleeves, gather your ingredients, and embark on this delicious adventure. Don’t be intimidated; dumpling making is more forgiving than you might think, and with each one you fold, you’ll gain confidence and finesse. The process itself is therapeutic, a wonderful way to unwind and create something truly special with your hands. Once you’ve savored the fruits of your labor, I would absolutely love to hear about your experience. Did you try a unique dipping sauce? Did you add a secret ingredient to the filling? Did your family rave about them? Please, share your stories, your photos, and your tips in the comments below or tag me on social media. Your culinary triumphs inspire us all, and I can’t wait to see the incredible Shrimp And Chive Dumplings you create. Happy cooking, and enjoy every single delightful bite!

FAQs:

How do you cook shrimp and chive dumplings?

You have a few fantastic options for cooking these delicious dumplings! You can steam them in a bamboo steamer lined with parchment paper for about 8-10 minutes until plump and cooked through. Alternatively, pan-frying creates wonderfully crispy potstickers: heat a little oil in a non-stick skillet, place the dumplings flat-side down, cook until golden brown, then add about half a cup of water, cover, and steam until the water evaporates and the filling is cooked. Boiling is another traditional method: simply drop them into simmering water until they float to the top and are cooked, typically 4-6 minutes.

What do you serve with shrimp and chive dumplings?

For dipping, a classic sauce of soy sauce, rice vinegar, a dash of sesame oil, and grated ginger is perfect. You can also add chili oil for a kick. As accompaniments, a light clear broth, stir-fried Asian greens (like bok choy or gai lan), a crisp cucumber salad, or even plain steamed rice work wonderfully to round out the meal. They’re also fantastic as part of a larger dim sum spread.

Can you freeze homemade shrimp and chive dumplings?

Absolutely! Dumplings freeze beautifully. Arrange uncooked dumplings in a single layer on a parchment-lined baking sheet, ensuring they don’t touch. Freeze for 1-2 hours until solid, then transfer them to an airtight freezer bag or container. They can be stored for up to 2-3 months. When ready to cook, you can prepare them directly from frozen using any of the cooking methods, though steaming or boiling might require an extra minute or two.

What kind of wrappers are best for shrimp and chive dumplings?

For convenience, good quality store-bought round dumpling wrappers (sometimes labeled “gyoza” or “potsticker” wrappers) are excellent. Look for ones that are thin and pliable. If you’re feeling adventurous, making your own wrappers from scratch with flour and water can yield an incredibly tender and fresh result, though it requires a bit more time and practice. The key is a wrapper that is thin enough to cook through but strong enough to hold the filling without tearing.

How do you prevent the dumpling filling from being soggy?

To avoid a soggy filling, it’s crucial to remove as much excess moisture as possible from your ingredients. For the shrimp, pat them very dry with paper towels after chopping. If you’re adding any other vegetables, consider salting them briefly and then squeezing out any liquid before mixing them into the filling. A small amount of cornstarch or potato starch in the filling can also help bind the ingredients and absorb moisture, ensuring a juicy but not watery result.

Perfect Shrimp And Chive Dumplings

Delicate, translucent wrappers encasing a vibrant, juicy filling – these bite-sized parcels offer a perfect harmony of succulent shrimp and the subtle, aromatic kick of fresh chives. Originating from Chinese culinary traditions, these dumplings are a beloved variant, cherished for their fresh, clean taste and elegant simplicity, making them a perennial favorite.

Prep Time
2 Hours

Cook Time
20 Minutes

Total Time
20 Minutes

Servings
50-60 dumplings

Ingredients

• 1 lb raw shrimp, peeled, deveined, tails removed
• 8 oz ground beef (optional, but recommended)
• 1 bunch fresh chives, finely chopped
• 2 tbsp dry sherry
• 2 tbsp light soy sauce
• 1 tbsp sesame oil
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tsp white pepper
• 1 tsp sugar
• 1/2 tsp salt (adjust to taste)
• 1/4 cup chicken or vegetable broth (optional)
• 1 package (50-60 count) round dumpling wrappers
• Small bowl of water for sealing
• 1/4 cup light soy sauce (for dipping sauce)
• 2 tbsp black vinegar (Chinkiang or rice vinegar)
• 1 tbsp sesame oil (for dipping sauce)
• 1 tsp chili oil (or more, to taste)
• 1 tsp grated fresh ginger (for dipping sauce)
• 1 clove garlic, minced (for dipping sauce)
• 1/2 tsp sugar (for dipping sauce)
• Optional garnishes: Sliced red chilies, toasted sesame seeds, chopped chives
• 2 tbsp vegetable oil (for pan-frying)
• 1/2 cup water or broth (for pan-frying)

Instructions

1. Step 1
   Rough chop 2/3 of the 1 lb shrimp and halve/quarter the remaining 1/3 for texture. Finely chop 1 bunch chives. Pat shrimp dry.
2. Step 2
   In a large bowl, combine prepared shrimp, chives, and 8 oz ground beef (if using). Add 2 tbsp dry sherry, 2 tbsp light soy sauce, 1 tbsp sesame oil, 1 tbsp grated ginger, 2 minced garlic cloves, 1 tsp white pepper, 1 tsp sugar, and 1/2 tsp salt. Slowly incorporate 1/4 cup broth if desired for extra juiciness.
3. Step 3
   Mix all filling ingredients vigorously in one direction for 3-5 minutes until sticky and cohesive. Cover and refrigerate for at least 30 minutes to meld flavors and firm up.
4. Step 4
   {‘@type’: ‘HowToStep’, ‘name’: ‘Assemble Dumplings’, ‘text’: “Place 1 heaping tsp of chilled filling in the center of a dumpling wrapper. Moisten edges with water. Fold into a half-moon, pinching the center and pleating along the front edge, pressing firmly against the back edge, or simply pressing edges to seal. Ensure tight seals. Place finished dumplings on a floured surface, ensuring they don’t touch. Repeat until filling/wrappers are used.”}
5. Step 5
   {‘@type’: ‘HowToSection’, ‘name’: ‘Cooking Method Options’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘name’: ‘Pan-Frying (Potstickers)’, ‘text’: ‘Heat 2 tbsp vegetable oil in a non-stick skillet over medium-high heat. Arrange dumplings in a single layer; cook 2-3 min until bottoms are golden. Pour in 1/2 cup water/broth, cover, reduce heat to medium-low, and steam 8-10 min until water evaporates. Remove lid, increase heat, and cook 1-2 min more until bottoms are extra crispy. Serve hot.’}, {‘@type’: ‘HowToStep’, ‘name’: ‘Boiling’, ‘text’: ‘Bring a large pot of salted water to a rolling boil. Add dumplings in batches; stir gently. When water returns to a boil, add 1/2 cup cold water. Repeat cold water addition twice more (total 3 boils). Dumplings are done when plump and floating. Drain and serve.’}, {‘@type’: ‘HowToStep’, ‘name’: ‘Steaming’, ‘text’: ‘Line steamer with parchment or cabbage leaves. Arrange dumplings, leaving space. Steam over boiling water, covered, for 8-12 min until wrappers are translucent and filling is cooked. Serve warm.’}]}
6. Step 6
   In a small bowl, combine 1/4 cup light soy sauce, 2 tbsp black vinegar, 1 tbsp sesame oil, 1 tsp chili oil, 1 tsp grated ginger, 1 minced garlic clove, and 1/2 tsp sugar. Whisk until sugar dissolves. Taste and adjust. Garnish if desired.
7. Step 7
   Serve freshly cooked dumplings immediately with the dipping sauce.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.