Dumplings

Ingredients

• 125 gpeeled shrimp
• 1spring onion
• 75 gNapa cabbage
• 1 clovegarlic
• 1/2 tspgrated fresh ginger
• 1 tspsesame oil
• 1 tbspsoy sauce
• Pinchpepper
• 1/2 tspsugar
• 1/2 tbspsake
• 15dumpling wrappers
• 2 tbspsoy sauce, for the dipping sauce
• 1 tbspsesame oil, for the dipping sauce
• 1 tbsprice vinegar, for the dipping sauce

Instructions

1. 1

   Thaw the wrappers

   Leave the dumpling wrappers to thaw in their package, or cover them with a sheet of plastic to stop them drying out.

2. 2

   Prepare the filling

   Pat the shrimp dry, then pulse briefly in a food processor or finely chop with a chef’s knife. Keep some texture rather than processing it to a paste. Put the shrimp in a bowl, mix in the remaining filling ingredients and refrigerate until needed.

3. 3

   Mix the sauce

   Stir together the dipping sauce ingredients and chill the sauce in the fridge for a short while.

4. 4

   Fill the dumplings

   Open a dumpling maker and dust it with a little flour to help prevent sticking. Lay a wrapper on it and place 2 tsp of filling in the centre. Moisten the edge lightly, then close the maker to seal the dumpling.

5. 5

   Steam the dumplings

   Once all the dumplings are filled, heat a shallow layer of water in a frying pan. Set a steamer basket in the pan, ensuring its base is not fully submerged. Arrange the dumplings on a piece of parchment paper in the basket, leaving space between them and away from the sides so they do not stick. Stack extra steamer baskets if you want to cook more at once. Steam for about 5 minutes, until cooked through.

6. 6

   Serve warm

   Serve straight away with the dipping sauce and, if you like, fresh chives. The dumplings are best eaten while warm.

What are shrimp dumplings?

Dumplings are parcels of filling enclosed in dough, with many forms found across Chinese cuisines. These are filled with shrimp and vegetables, then steamed rather than boiled or fried.

The shrimp gives the filling a delicate savoury flavour, while cabbage, spring onion and aromatics keep it fresh. Steaming cooks the wrappers gently and lets the filling stay tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 31 calories, 2g protein, 3g carbs, 1g fat.

The wrappers provide most of the carbohydrate, while shrimp contributes most of the protein. Sesame oil and the oils in the dipping sauce supply much of the fat; serve with extra vegetables to make the plate more varied.

Keep texture in the filling

Shrimp: Chop or pulse it only until finely chopped, stopping while small pieces are still visible. A smooth paste can make the filling dense.

Cabbage: Cut it finely so it mixes evenly with the shrimp and fits neatly inside each wrapper. Spring onion, garlic and ginger season the filling without overwhelming it.

Seal each parcel well

Filling: Use the stated 2 tsp per wrapper and keep it in the middle, with a clear border around the edge. Too much filling can make the wrapper difficult to close.

Edges: A little water helps the wrapper seal; press the dumpling maker firmly so there are no gaps. Keep unused wrappers covered while you work to limit drying.

Watch the steamer setup

Water level: The base of the steamer basket should sit above the water rather than being fully submerged. Keep the water gently heated during steaming.

Spacing: Leave room between dumplings and between the dumplings and basket sides. They can stick together if crowded, so steam in batches when needed.

Check for doneness

Timing: The recipe gives about 5 minutes of steaming. Dumpling size and steamer setup can affect the exact time, so check that the wrappers are tender and the shrimp filling is cooked through.

Texture: Properly steamed wrappers should be soft and sealed, not dry or leathery. Avoid lifting or moving the dumplings repeatedly while they cook.

Serve with the dipping sauce

Sauce: Soy sauce, sesame oil and rice vinegar make a salty, nutty and tangy dip. Stir it before serving so the ingredients are well combined.

On the side: Serve the dumplings as a starter or pair them with a vegetable side for a more substantial meal. Fresh chives are an optional garnish mentioned in the method.

Recipe notes & tips

• Keep the wrappers covered except when you are filling them.
• Pat the shrimp dry so the filling does not become watery.
• Chop the filling ingredients finely for easier sealing.
• Use a light touch when dusting the dumpling maker with flour.
• Leave space around each dumpling in the steamer basket.
• Serve the sauce in a small bowl so each dumpling can be dipped.

Variations

• Add chives: Mix finely chopped chives into the filling for an extra allium note.
• Use pork: Replace some of the shrimp with finely minced pork and make sure the filling cooks through.
• Add chilli: Stir chilli oil or finely chopped chilli into the dipping sauce.
• Try a different vinegar: Use another mild rice vinegar if that is what you have on hand.
• Make them vegetarian: Replace the shrimp with finely chopped mushrooms and cabbage, adjusting the filling to taste.

Common mistakes to avoid

• Overprocessing the shrimp: It can turn pasty; chop or pulse only until finely chopped.
• Overfilling wrappers: The edges may not seal; measure 2 tsp of filling for each one.
• Dry wrappers: They can crack while folding; keep them covered until use.
• Loose seals: Filling can escape during steaming; moisten the edge lightly and press the maker closed firmly.
• Crowding the basket: Dumplings can stick together; leave gaps or steam in batches.
• Submerging the basket: The dumplings can boil rather than steam; keep the basket base above the water.

How to store

Refrigerate leftover cooked dumplings in a sealed container and eat within 2 days. Reheat until hot throughout, preferably by steaming; the wrappers may soften further after storage.

Frequently asked questions