Shrimp and Chive Dumplings
These irresistible Shrimp and Chive Dumplings are packed with juicy, seasoned shrimp and fresh chives wrapped in a tender homemade dough, perfect for dim sum nights or an impressive Asian appetizer at home.
The Dumpling That Belongs in Your Regular Rotation
There is something deeply satisfying about a perfectly pan-fried dumpling. The crispy, lacquered bottom gives way to a tender, chewy wrapper, and inside sits a filling that is juicy, aromatic, and just a little bit garlicky. These Shrimp and Chive Dumplings deliver exactly that. They are the kind of appetizer that disappears off the plate before you have even sat down.
Whether you are chasing the magic of shrimp and chive dumplings dim sum style, looking for new dumpling filling ideas to add to your repertoire, or just craving a restaurant-worthy Asian appetizer you can make at home, this shrimp and chive dumpling recipe has you covered.
Why This Recipe Works
The filling here is built around sweet, chopped shrimp and fresh garlic chives, which are earthier and more pungent than regular chives. A small amount of cornstarch binds everything together and helps keep the filling moist and tender during cooking. White pepper adds warmth without heat, and a splash of sesame oil gives the whole thing that unmistakable, fragrant depth.
The dough is a classic hot water dough, sometimes called scalded dough. Pouring boiling water into the flour partially cooks the starches, resulting in a wrapper that is much more pliable and forgiving than a cold-water dough. It rolls out smoothly, pleats easily, and turns wonderfully silky after steaming. If you have struggled with dumplings tearing or cracking before, this is the dough that will change your experience.
Chef's Tip: Stir the shrimp filling in one direction only for about a minute. This builds a slightly bouncy, cohesive texture rather than a crumbly one. It is a small step that makes a noticeable difference in every bite.
A Note on Tools and Ingredients
For dumplings this good, a few key items genuinely make the process easier and the results more consistent. A small, lightweight rolling pin gives you better control over thin, even wrappers, and a heavy non-stick or cast-iron skillet is essential for getting those deep, even golden bottoms without burning.
The Pan-Fry Method: Crispy Bottoms, Tender Tops
These dumplings are cooked using the classic potsticker method, sometimes called the fry-steam-fry technique. Here is why it works so well:
- First fry: Sets a deeply golden, crispy crust on the flat bottom of each dumpling.
- Steam: A quick addition of water and a tight lid cooks the filling through and softens the wrapper to that ideal tender chew.
- Rest: Removing the lid lets any remaining moisture evaporate, keeping the bottoms crisp rather than soggy.
The result is a dumpling that is simultaneously crispy and tender, which is exactly what a great potsticker dumpling should be.
Warning: When you add the water to the hot oil, it will sputter aggressively. Stand back slightly, add the water carefully, and get the lid on quickly. Use a splatter screen if you have one.
Tips for Folding and Pleating
If pleating feels intimidating, take a breath. Even a simple half-moon fold with a firmly pressed edge will seal your dumplings just fine. The pleats are mostly decorative and help the dumpling stand upright in the pan. Try this approach:
- Fold the wrapper in half over the filling.
- Pinch the very center of the curved edge.
- Working from that center point outward, pinch and fold small sections of the front layer toward the back.
- Press each pleat firmly against the back layer to seal.
Aim for 4 to 5 pleats per dumpling. After your first few, it becomes surprisingly intuitive. By the time you finish the batch, you will be moving quickly.
Make It a Full Dim Sum Spread
These shrimp and chive dumplings shine as a standalone appetizer, but they are even more fun as part of a spread. Pair them with a simple cucumber salad, steamed edamame, or a bowl of hot and sour soup. A small dish of the dipping sauce, made with soy sauce, rice vinegar, and a drizzle of chili oil, ties everything together.
They are also surprisingly make-ahead friendly. Assemble the full batch, freeze them on a baking sheet until solid, then bag them for meals on demand. No thawing needed. Just drop them straight into a hot, oiled pan and add a minute or two to the steaming time.
Ready to bring a little dim sum magic into your kitchen? Here is everything you need:
Shrimp and Chive Dumplings
These irresistible Shrimp and Chive Dumplings are packed with juicy, seasoned shrimp and fresh chives wrapped in a tender homemade dough, perfect for dim sum nights or an impressive Asian appetizer at home.
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 3/4 cup boiling water, just off the boil
- 2 tbsp cold water
- 1/2 tsp salt, for the dough
- 1 lb large shrimp, peeled, deveined, and roughly chopped
- 3/4 cup fresh garlic chives, finely chopped; regular chives work as a substitute
- 1 tsp fresh ginger, finely grated
- 2 garlic, cloves, minced
- 1 tbsp soy sauce, low-sodium preferred
- 1 tsp sesame oil, toasted
- 1 tsp cornstarch, helps bind the filling
- 1/4 tsp white pepper
- 1/2 tsp salt, for the filling, adjust to taste
- 2 tbsp neutral oil, vegetable or canola, for pan-frying
- 3/8 cup water, for steaming during pan-fry
- 3 tbsp soy sauce, for the dipping sauce
- 1 tbsp rice vinegar, for the dipping sauce
- 1 tsp chili oil, optional, for the dipping sauce
Instruction
Make the dough: In a large heatproof bowl, whisk together the flour and salt. Pour in the boiling water while stirring with a fork or chopsticks until shaggy. Add the cold water and mix until a rough dough forms. Turn out onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic. Wrap tightly in plastic wrap and let rest for 30 minutes at room temperature.
Make the filling: In a medium bowl, combine the chopped shrimp, garlic chives, grated ginger, minced garlic, soy sauce, sesame oil, cornstarch, white pepper, and salt. Stir vigorously in one direction for about 1 minute until the mixture becomes slightly sticky and cohesive. Cover and refrigerate while you roll the wrappers.
Shape the wrappers: Divide the rested dough into 4 equal portions. Work with one portion at a time and keep the rest covered. Roll the dough into a log about 1 inch thick, then cut into 8 equal pieces. Flatten each piece into a round disk and use a small rolling pin to roll into a 3.5-inch circle, slightly thinner at the edges than in the center.
Fill and fold: Place about 1 heaping teaspoon of filling in the center of each wrapper. Fold the wrapper in half over the filling to form a half-moon shape. Pinch the center to seal, then pleat the front edge toward the back, working from the center outward, to form 4 to 5 pleats per dumpling. Press firmly to seal completely. Set finished dumplings on a lightly floured baking sheet and cover with a damp towel.
Pan-fry the dumplings: Heat 2 tablespoons of neutral oil in a large non-stick or cast-iron skillet over medium-high heat. Arrange the dumplings flat-side down in the pan without crowding, working in batches if needed. Cook undisturbed for 2 to 3 minutes until the bottoms are deep golden brown.
Steam to finish: Carefully pour the water into the skillet (it will sputter). Immediately cover with a tight-fitting lid and reduce the heat to medium. Let the dumplings steam for 4 to 5 minutes until the water has mostly evaporated and the wrappers look translucent.
Crisp and serve: Remove the lid and let any remaining water cook off for 1 minute to re-crisp the bottoms. Transfer the dumplings to a serving plate, golden side up.
Make the dipping sauce: Stir together the soy sauce, rice vinegar, and chili oil in a small bowl. Serve alongside the dumplings immediately.
Equipment
- Large heatproof mixing bowl
- Medium mixing bowl
- Plastic wrap
- Small rolling pin or dowel
- Large non-stick or cast-iron skillet with a tight-fitting lid
- Baking sheet
- Damp kitchen towel
Notes
Serving, Storing, and Variations
To serve: Arrange the dumplings golden side up on a warm plate. Garnish with thinly sliced green onions and a few drops of chili oil if you like a little heat. The dipping sauce is simple but essential.
To store: Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat in a lightly oiled skillet with a splash of water and a lid for the best texture.
Variations to try:
- Korean dumpling filling twist: Add a small amount of firm tofu, finely crumbled and squeezed dry, along with the shrimp for a more substantial Korean-inspired mandu-style filling.
- All-shrimp, no chives: Replace the chives with finely minced Napa cabbage that has been salted and squeezed dry for a milder, sweeter filling.
- Steamed version: Skip the pan entirely and steam these in a bamboo steamer for 7 to 8 minutes. They come out silky and delicate, which is the classic dim sum presentation.
However you serve them, these shrimp and chive dumplings are the kind of recipe you make once and then quietly add to permanent rotation.
