Shrimp Dumplings

These shrimp dumplings are just as fun to make as they are to eat. Wrapped in a tender, sticky dough and filled with juicy shrimp, garlic, and a touch of sesame oil, they deliver that classic dim sum flavor in every bite. Delicious on its own, and even better when dipped in this dumpling sauce.

Why This Shrimp Dumpling Recipe Works

This recipe was inspired by the delicate, translucent dumplings you’d find at dim sum—specifically Har Gow—but simplified just enough for home cooks without sacrificing that amazing shrimp-forward flavor.

These shrimp dumplings are light, juicy, and packed with fresh flavor. The dumpling wrappers steam up soft and slightly chewy, while the shrimp filling stays plump and savory with just the right balance of sesame oil, garlic, and green onion. It’s everything you want in a takeout-style dumpling—but made right in your own kitchen.

And don’t worry, making dumplings from scratch sounds harder than it actually is. Once you mix the dough and prep the filling, it’s a quick fold, press, and steam. No special tools or techniques required—just 5 straightforward steps that lead to the best homemade shrimp dumplings you’ll ever taste.

Oh, and if you're looking for some more delicious Asian-inspired recipes, then you'll definitely want to check this potato mochi recipe, this sushi casserole recipe, and this spicy Korean ramen out next. Or my fav, these vegetable egg rolls.

Ingredients You'll Need

For the dumpling dough:

• Just over 1 ½ cups All Purpose Flour
• Just over ¼ cup Warm Water
• ½ tbsp. Salt
• ¼ cup + 3 tbsp. Cornstarch

For the dumpling filling:

• Just over ½ lb. Cooked Shrimp
• 1 Garlic Clove, minced
• 1 tbsp. Ginger, minced
• 1 tbsp. Sesame Oil
• 1 tbsp. Soy Sauce
• ¼ cup Green Onions, finely chopped
• 1 Egg
• 2 tbsp. Cornstarch

How To Make Shrimp Dumplings

Step 1: Make The Dough

In a large bowl, combine the all-purpose flour, warm water, and salt, and knead the mixture until it forms a clean dough.

Lightly flour a flat surface and transfer the dough to it. Now you can knead the dough for about 10 minutes - or until a soft dough forms. Then, wrap the soft dough ball in plastic wrap and let it sit at room temperature for 1 hour.

Step 2: Roll The Dough

Once the dough has rested, spread the cornstarch on a large sheet of parchment paper and roll the dough out with a rolling pin until it's very thin, approximately 2mm in thickness. When the dough is thin and rolled out, you can use a round cookie cutter to cut the dough into about 20 discs.

Also, just so you know, you can leave the discs spread out on the sheet of parchment paper after cutting them out - doing so will help prevent them from getting too sticky. If you notice that they are a little sticky after you cut them out, just top each one with a little more cornstarch. By the way, if you're using store-bought dumpling wrappers, then you can skip the first two steps and jump right into step three.

Step 3: Prepare The Filling

Add the cooked shrimp, ginger, garlic, sesame oil, soy sauce, green onions, and cornstarch to a large mixing bowl.

Then, give these ingredients a gentle mix, and gradually add the egg to the bowl to ensure it's not too liquidy. However, if you're still finding that the mixture is too liquid, you can just add some more cornstarch to thicken it up.

Step 4: Fill The Dumplings

Place about 1 ½ tablespoons of the filling in the center of each dumpling dough disc. Then, after you add the filling, spread a little water around the rim of each disc and fold the dumpling dough.

While you're folding the dough, use your hands to pinch the ends together to create a ridge pattern and seal it (see a photo of the process below). This part may take some practice, but remember, it doesn't have to be pretty; it just has to be sealed. After all, they're still going to taste delicious! Repeat the filling and folding process for each disc until all of the discs are filled.

Step 5: Steam Dumplings

Layer the dumplings in a steamer and ensure they're lying flat in it. Place the dumplings over a pot of boiling water and let them cook for 10-15 minutes. Just keep in mind that, depending on the size of your steamer, you'll likely need to cook the dumplings in two or three batches. 

Finally, you can serve your shrimp dumplings warm and enjoy 'em!

 Pro Tips

• Chop the shrimp, don’t blend it. Finely chopping the shrimp by hand gives the filling a more satisfying texture. Blending it turns it into a paste, which can make the dumplings gummy instead of juicy.
• Keep the filling cold. Cold shrimp and chilled filling are easier to work with, which helps the dumplings maintain their shape during steaming.
• Cover the wrappers while you work. Dumpling wrappers dry out quickly. Keep the unused ones under a damp paper towel to prevent cracking as you fold.
• Don’t overfill. Use about 1 tablespoon of filling per dumpling. Too much filling makes them harder to seal and more likely to burst during cooking.
• Seal tightly with water. Run a wet finger along the wrapper edge before folding to help it stick. Press firmly to remove any air bubbles, which can cause the dumplings to split.
• Use parchment or cabbage leaves when steaming. This keeps the dumplings from sticking to the steamer basket and tearing when you remove them.
• Let them rest after steaming. Give the dumplings 1–2 minutes to cool slightly after cooking—this helps set the wrapper and makes them easier to pick up without breaking.

FAQs About This Shrimp Dumpling Recipe

Can I use store-bought dumpling wrappers?

Yes! While homemade dough provides a soft, slightly chewy texture, store-bought dumpling wrappers offer a convenient alternative. Look for round wrappers labeled “gyoza” or “dumpling” in the refrigerated section of most Asian markets.

Can I pan-fry or air-fry these instead of steaming?

Absolutely. To pan-fry, place the dumplings in a hot, oiled skillet. Sear until the bottoms are golden, then add a splash of water and cover to steam. For the air fryer, spray with oil and cook at 370°F for 8–10 minutes, flipping halfway.

Can I freeze shrimp dumplings?

Yes! Arrange uncooked dumplings on a parchment-lined tray and freeze until solid. Then transfer to a freezer bag. Steam or pan-fry straight from frozen—just add a couple of extra minutes to the cooking time.

How do I know when the dumplings are done steaming?

The wrappers should turn slightly translucent and glossy, and the shrimp inside will turn pink and firm to the touch. Steam for 7–8 minutes, depending on the size and thickness of the dough.

What dipping sauce goes best with shrimp dumplings?

A simple mix of soy sauce, rice vinegar, and sesame oil works perfectly. Add a little chili crisp, grated ginger, or garlic for extra flavor.

Can I make these ahead of time?

Yes! You can make and shape the dumplings a few hours in advance. Just keep them covered in the fridge with a damp paper towel until you're ready to steam.

Wrapping It Up

Well, that's how to make homemade dumplings! Honestly, you won't believe you can make such restaurant-quality dumplings at home in just a few simple steps! My family was so impressed the first time I made these, and now we make 'em almost every week.

Anyway, I hope you enjoy this recipe as much as I/we do. If you give it a try, leave a comment below and let me know how it went! 

More Asian Recipes

If you're looking for more delicious Asian recipes, we have a ton of them on the blog that you can try next! 

Here are some of our most popular ones:

• Spicy miso ramen
• Beijing beef
• Black pepper angus steak
• Uncle roger fried rice
• Honey sesame chicken
• Tofu soup

Also, for even more deliciousness, be sure to follow us on YouTube, TikTok, and Instagram. We post new recipes on them every single day.