Chive and Shrimp Dumpling

5.0 from 1 vote

These chive and shrimp dumplings are a simple, satisfying snack with a juicy filling and a fresh green bite. The shrimp stays tender, the chives stay bright, and the wrappers steam into a soft, slightly chewy parcel.

They are easy enough for a weeknight and special enough to share. If you enjoy dumplings, you can find more ideas in our dumpling recipe collection.

Equipment

Steamer: To cook the dumplings gently with steam until the filling is cooked through.
Large mixing bowl: To combine the shrimp, seasonings, and chives into an even filling.
Small bowl: To mix the water and cornstarch into a sealing slurry.
Chef’s knife: To finely chop the chives.
Cutting board: To chop the chives safely.
Measuring spoons: To measure the sesame oil, soy sauce, sugar, salt, and pepper.
Spoon: To mix the filling and place it onto the wrappers.
Clean kitchen towel: To cover the dumpling wrappers so they do not dry out while you work.

How to Make Chive and Shrimp Dumpling

Step 1: Mix the Shrimp Filling

In a large bowl, combine the ground shrimp, sesame oil, soy sauce, sugar, salt, and black pepper. Mix well until the seasonings are evenly distributed. Add the chopped chives and mix again until the filling is uniform. Set the filling aside.

Step 2: Prepare the Cornstarch Slurry

In a small bowl, stir the water and cornstarch together until smooth. This slurry will be used to seal the dumpling edges.

Step 3: Fill and Fold the Dumplings

Take one dumpling wrapper and place about a teaspoon of the shrimp filling in the center. Dip your finger into the cornstarch slurry and lightly moisten the edge of the wrapper. Fold the wrapper over the filling and press both sides together firmly to seal. Repeat with the remaining wrappers and filling.

Step 4: Steam the Dumplings

Arrange the dumplings in a steamer, leaving a little space between them so they do not stick together. Steam for 30 minutes, as directed in the supplied recipe. For food safety, shrimp should be cooked until the flesh is pearly and opaque; you can read the official safe minimum cooking temperatures for seafood for guidance. Serve the dumplings warm.

Cooking Tips

Keep the unused dumpling wrappers under a clean, damp towel while you fill the others. This stops them from drying out and cracking.
Do not overfill the wrappers. A teaspoon of filling is enough for a small, neat dumpling that seals easily.
Press out any large air pockets as you seal the edges. This helps the dumplings hold their shape during steaming.
If your steamer is small, cook the dumplings in batches rather than crowding them.

How to Serve

Serve these dumplings while they are hot. They are satisfying on their own, or you can offer a simple dipping sauce on the side, such as soy sauce or chili oil. A small bowl of sauce and a few extra chopped chives make a nice finishing touch.

Frequently Asked Questions

Can I freeze these dumplings?

Yes. Freeze them uncooked on a tray until firm, then transfer to a freezer bag. Steam them directly from frozen, adding a few extra minutes to the cooking time.

Are these dumplings gluten-free?

No. The recipe uses standard dumpling wrappers, which contain wheat flour. Look for gluten-free wrappers if you need a gluten-free version, and check the package ingredients carefully.

Can I use a different protein instead of shrimp?

The supplied recipe uses ground shrimp. If you change the protein, adjust the cooking time and make sure the filling is cooked through before serving. For another dumpling idea, you might like our existing chive and shrimp dumpling page.

Final Thoughts

Chive and shrimp dumplings are a quiet kind of comfort food: soft on the outside, juicy and savory inside. The filling comes together in one bowl, and the steaming does most of the work. Make a batch, serve them hot, and keep a little dipping sauce nearby.

Chive and Shrimp Dumpling

5.0 from 1 vote

Course: AppetizersCuisine: CaambodianDifficulty: Difficult

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

275

kcal

Total time

minutes

These chive and shrimp dumplings are made with ground shrimp, fresh chives, and a light sesame-soy seasoning. The filling is wrapped in dumpling wrappers and steamed until tender.

Ingredients

225 g (½ lb) shrimp, peeled, deveined, and ground
1 tbsp sesame oil
1 tbsp soy sauce
1 tsp sugar
¼ tsp salt
¼ tsp black pepper
225 g (½ lb) chives, chopped
2 tbsp water
1 tbsp cornstarch
½ package dumpling wrappers

Directions

In a large bowl, mix the ground shrimp, sesame oil, soy sauce, sugar, salt, and black pepper. Add the chopped chives and mix well. Set aside.
In a small bowl, mix the water and cornstarch until smooth.
Place about 1 teaspoon of filling in the center of a dumpling wrapper. Moisten the edge with the cornstarch slurry, fold, and press to seal. Repeat with the remaining wrappers and filling.
Steam the dumplings for 30 minutes. Serve warm.