Steamed Shrimp Dumplings
Delight your taste buds with these succulent Steamed Shrimp Dumplings, a classic dim sum favorite that's bursting with fresh, aromatic flavors. Made with tender shrimp, seasoned with a delicate blend of white pepper, sesame oil, and ginger, and complemented by crunchy bamboo shoots and scallions, this recipe offers the perfect balance of texture and taste. Encased in silky dumpling wrappers and steamed to perfection, these handheld bites are light, healthy, and irresistibly satisfying. Whether you're recreating a restaurant-quality dim sum at home or looking for an impressive appetizer, these shrimp dumplings, ready in just one hour, are sure to steal the show. Serve them with soy sauce for dipping, and watch them disappear in no time! Perfect as an easy-to-make Asian-inspired dish, this recipe will transport you straight to a bustling dim sum parlor.
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Recipe Information
Ingredients
- 1 pound shrimp
- 2 tablespoons cornstarch
- 0.25 teaspoon white pepper
- 0.5 teaspoon salt
- 0.5 teaspoon sugar
- 1 teaspoon sesame oil
- 2 tablespoons scallions (thinly sliced)
- 1 teaspoon ginger (minced)
- 2 tablespoons bamboo shoots (finely chopped)
- 30 pieces dumpling wrappers
- 1 tablespoon vegetable oil
- optional soy sauce (for dipping)
Instructions
Peel and devein the shrimp, then chop them coarsely and transfer to a mixing bowl.
Add cornstarch, white pepper, salt, sugar, and sesame oil to the shrimp. Mix well until the shrimp are evenly coated.
Stir in the scallions, ginger, and bamboo shoots until evenly distributed in the shrimp mixture.
Prepare a clean, flat surface for assembling the dumplings. Lay out the dumpling wrappers and keep a small bowl of water nearby.
To assemble each dumpling, place about 1 teaspoon of the shrimp filling in the center of a wrapper. Lightly moisten the edge of the wrapper with water using your finger.
Fold the wrapper in half over the filling to form a half-moon shape. Using your fingers, pleat the edges tightly to seal the dumpling.
Repeat the process with the remaining wrappers and filling.
Line a steamer basket with parchment paper or napa cabbage leaves, then arrange the dumplings in the basket, making sure they are not touching.
Fill a wok or large pot with about 2 inches of water and bring to a boil. Set the steamer over the boiling water, cover, and steam the dumplings for 8-10 minutes, or until the shrimp filling is cooked through and the wrappers are slightly translucent.
Remove the dumplings from the steamer and transfer to a serving plate.
Serve the dumplings hot with soy sauce for dipping, if desired.
Nutrition Facts
Calories |
5193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 25.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 9763 mg | 424% | |
| Total Carbohydrate | 943.1 g | 343% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 3.7 g | ||
| Protein | 193.5 g | 387% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 604 mg | 46% | |
| Iron | 33.4 mg | 186% | |
| Potassium | 1800 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
