These Shrimp and Chive Dumplings are filled with juicy shrimp, fresh chives, sesame oil, and savory seasonings, then pan-fried until beautifully golden and crisp. A simple soy vinegar dipping sauce adds the perfect salty, tangy finish.
Using ready-made wonton wrappers keeps preparation approachable, making these homemade dumplings a great choice for appetizers, family dinners, or a special weekend meal.
Why You’ll Love This Recipe
These dumplings have an irresistible contrast of textures. The shrimp filling stays juicy and tender while the wrappers develop crisp, golden surfaces in the skillet. Fresh chives, sesame oil, white pepper, and fish sauce give every bite plenty of savory flavor.
They’re also easier to prepare than they look. There’s no need to make dumpling dough from scratch, and the filling comes together in minutes before chilling.
Serve these crispy dumplings straight from the pan with the simple soy vinegar dipping sauce for a flavorful appetizer or light meal everyone can share.
Ingredients
For the Dumplings
- 12 ounces medium to large shrimp, peeled and deveined
- 1 ounce fresh chives, finely chopped
- 1 teaspoon egg white
- ½ teaspoon tapioca starch
- ½ teaspoon halal-certified chicken bouillon powder
- ¼ teaspoon salt
- ¼ teaspoon fish sauce
- ¼ teaspoon sesame oil
- 3 dashes white pepper
- ½ teaspoon sugar
- 1 teaspoon neutral oil
- Wonton wrappers, as needed
- Cooking oil, for pan-frying
For the Soy-Vinegar Dipping Sauce
- 1½ tablespoons soy sauce
- 1½ tablespoons Chinese black vinegar
Instructions
- Rinse the peeled and deveined shrimp briefly under cold water, then pat them thoroughly dry with paper towels.
- Combine the soy sauce and Chinese black vinegar in a small serving bowl. Set the dipping sauce aside while preparing the dumplings.
- Cut each shrimp into approximately 3–4 small pieces. Transfer to a mixing bowl and add the finely chopped chives.
- Add the egg white, tapioca starch, halal chicken bouillon powder, salt, fish sauce, sesame oil, white pepper, sugar, and 1 teaspoon neutral oil.
- Mix until the shrimp and chives are evenly coated in the seasonings. Cover and refrigerate for 30 minutes.
- Place one wonton wrapper on a clean, flat work surface. Dip your fingertip into water and lightly moisten all four edges.
- Spoon approximately 1 teaspoon of shrimp filling into the center. Bring the edges of the wrapper toward the middle to form a compact dumpling.
- Moisten any dry edges as necessary and firmly press the wrapper together to create a tight seal. Repeat with the remaining wrappers and filling.
- Heat a thin layer of cooking oil in a large skillet over medium-low heat.
- Arrange the Shrimp and Chive Dumplings in the skillet without overcrowding them. Cover with a lid and cook until the bottoms become crisp and golden.
- Carefully turn each dumpling over and continue pan-frying until the other side is golden and the shrimp filling is completely cooked. Add a little more oil if the skillet becomes dry.
- Transfer the hot dumplings to a serving plate and serve immediately with the prepared soy vinegar dipping sauce.
Tips & Tricks
Dry the shrimp thoroughly before chopping. Excess moisture can make the filling watery and prevent the seasonings from adhering properly.
Don’t mince the shrimp into a paste. Leaving small pieces gives these Chinese shrimp dumplings a juicier texture and makes the shrimp more noticeable in every bite.
Finely chop the chives so they distribute evenly throughout the filling without making the wonton wrappers difficult to seal.
Avoid overfilling your dumplings. About a teaspoon of filling is usually enough for a standard wonton wrapper. Too much filling can cause the wrappers to split during cooking.
Keep unused wonton wrappers covered with a slightly damp kitchen towel while assembling the dumplings. They can dry out surprisingly quickly when exposed to air.
Seal every dumpling carefully. Gaps around the edges can allow juices to escape into the skillet.
Cook over medium to medium-low heat rather than very high heat. This gives the shrimp filling enough time to cook before the wrappers become too dark.
Details
Prep Time: 25 minutes
Marinating Time: 30 minutes
Cook Time: 10 minutes
Total Time: 1 hour 5 minutes
Yield: Approximately 20–24 dumplings
Category: Appetizer
Method: Pan-Frying
Cuisine: Chinese-Inspired
Difficulty: Moderate
Dietary Notes: Seafood; halal-friendly when made with halal-certified chicken bouillon and suitable wonton wrappers; alcohol-free
Notes
Tapioca starch helps bind the filling while keeping it tender. If unavailable, cornstarch can be used as a convenient substitute.
Chinese chives provide a stronger, more garlicky flavor, while regular fresh chives create a milder result.
If Chinese black vinegar isn’t available, rice vinegar can be substituted, although the dipping sauce will have a lighter and less complex flavor.
For additional heat, serve the shrimp wontons with chili oil alongside the soy vinegar sauce.
These dumplings pair nicely with steamed rice, stir-fried vegetables, cucumber salad, noodles, or a light soup.
Nutrition
Approximate nutrition per serving of 4 dumplings:
Calories: 190
Protein: 14g
Carbohydrates: 19g
Fat: 6g
Nutrition information is an estimate. Actual values depend on the wonton wrappers, amount of frying oil, serving size, and specific ingredients used.
FAQ
What are Shrimp and Chive Dumplings?
Shrimp and Chive Dumplings are savory dumplings filled with chopped shrimp, fresh chives, and seasonings. This version uses wonton wrappers and is pan-fried until the exterior is crisp and golden.
Can I make shrimp dumplings ahead of time?
Yes. Assemble the dumplings several hours ahead, arrange them in a single layer, cover tightly, and refrigerate until you’re ready to cook them. Keep the wrappers from drying out during storage.
Can I freeze uncooked shrimp dumplings?
Yes. Arrange the assembled dumplings in a single layer on a parchment-lined tray and freeze until firm. Transfer them to a freezer-safe container or bag once frozen.
How do I stop homemade dumplings from opening while cooking?
Don’t overfill them, lightly moisten the wrapper edges, and firmly press out any gaps when sealing. Keeping the filling away from the edges also makes them easier to close securely.
Can I steam these shrimp dumplings instead?
Yes. The dumplings can be steamed rather than pan-fried. Arrange them in a lined steamer with space between each dumpling and steam until the wrappers are tender and the shrimp filling is completely cooked.
What dipping sauce goes with shrimp wontons?
A simple combination of soy sauce and Chinese black vinegar works beautifully. Its salty, tangy flavor balances the rich pan-fried wrapper and savory seafood filling.
Storage
Store cooked dumplings in an airtight container in the refrigerator for up to 2 days. For the best texture, allow them to cool before covering.
Uncooked dumplings can be frozen. Place them on a parchment-lined tray without touching and freeze until solid. Transfer to a freezer-safe container and store for up to 2 months.
For crispy leftovers, reheat cooked dumplings in a lightly oiled skillet over medium-low heat. Turn occasionally until heated through and crisp again. An air fryer can also work well.
Avoid microwaving when possible because it can make the wonton wrappers soft or chewy.
Similar Recipes
Shrimp and Chive Dumplings – Easy & Crispy
Ingredients
- For the Dumplings
- – 12 ounces medium to large shrimp peeled and deveined
- – 1 ounce fresh chives finely chopped
- – 1 teaspoon egg white
- – ½ teaspoon tapioca starch
- – ½ teaspoon halal-certified chicken bouillon powder
- – ¼ teaspoon salt
- – ¼ teaspoon fish sauce
- – ¼ teaspoon sesame oil
- – 3 dashes white pepper
- – ½ teaspoon sugar
- – 1 teaspoon neutral oil
- – Wonton wrappers as needed
- – Cooking oil for pan-frying
- For the Soy-Vinegar Dipping Sauce
- – 1½ tablespoons soy sauce
- – 1½ tablespoons Chinese black vinegar
Instructions
- Rinse the peeled and deveined shrimp briefly under cold water, then pat them thoroughly dry with paper towels.
- Combine the soy sauce and Chinese black vinegar in a small serving bowl. Set the dipping sauce aside while preparing the dumplings.
- Cut each shrimp into approximately 3–4 small pieces. Transfer to a mixing bowl and add the finely chopped chives.
- Add the egg white, tapioca starch, halal chicken bouillon powder, salt, fish sauce, sesame oil, white pepper, sugar, and 1 teaspoon neutral oil.
- Mix until the shrimp and chives are evenly coated in the seasonings. Cover and refrigerate for 30 minutes.
- Place one wonton wrapper on a clean, flat work surface. Dip your fingertip into water and lightly moisten all four edges.
- Spoon approximately 1 teaspoon of shrimp filling into the center. Bring the edges of the wrapper toward the middle to form a compact dumpling.
- Moisten any dry edges as necessary and firmly press the wrapper together to create a tight seal. Repeat with the remaining wrappers and filling.
- Heat a thin layer of cooking oil in a large skillet over medium-low heat.
- Arrange the Shrimp and Chive Dumplings in the skillet without overcrowding them. Cover with a lid and cook until the bottoms become crisp and golden.
- Carefully turn each dumpling over and continue pan-frying until the other side is golden and the shrimp filling is completely cooked. Add a little more oil if the skillet becomes dry.
- Transfer the hot dumplings to a serving plate and serve immediately with the prepared soy vinegar dipping sauce.
Conclusion
These Shrimp and Chive Dumplings combine succulent shrimp, fragrant chives, and savory seasonings inside crisp, golden wonton wrappers. The simple soy vinegar dipping sauce brings everything together with a pleasantly tangy finish.
Whether served as an appetizer, snack, or part of a larger Asian-inspired dinner, this easy dumpling recipe is a satisfying way to enjoy homemade dumplings without preparing wrappers from scratch.