Shrimp and Chive Dumplings
Juicy shrimp and chive dumplings with a savory, garlicky filling wrapped in tender dough. A dim sum favorite you can easily make at home.
Why You'll Love These Shrimp and Chive Dumplings
There is something deeply satisfying about pleating your own dumplings at home, and this shrimp and chive dumpling recipe delivers all the flavor of your favorite dim sum cart without leaving the kitchen. Plump shrimp, fragrant garlic chives, and a touch of ginger come together in a filling that is juicy, savory, and just a little bit sweet from the shrimp itself.
Whether you boil them, steam them, or crisp them up as potstickers, these dumplings are endlessly versatile. They make a fantastic Asian appetizer for parties, a cozy weeknight dinner, or a fun weekend cooking project with the kids.
Before we get cooking, the right tools and ingredients make a real difference here. A sharp knife for finely chopping the chives, fresh shrimp instead of previously frozen and re-thawed, and good wrappers all matter more than you might think for the final texture.
The Secret to a Great Dumpling Filling
The heart of any good potsticker dumpling or steamed dumpling is the filling, and this one leans on a classic combination found in Korean dumpling filling and Cantonese dim sum alike. Roughly chopping the shrimp, rather than pureeing it, keeps little pockets of texture in every bite. Adding a small amount of ground pork is optional, but it does help keep the filling extra juicy if your shrimp tends to be on the leaner side.
Garlic chives are the star aromatic here. They have a more delicate, slightly garlicky flavor compared to regular chives, and they are what give this dish its distinctive taste. If you cannot find them, regular chives or scallions are a perfectly fine stand in.
Chef's Tip: Pat your shrimp completely dry before chopping. Excess moisture is the number one reason dumpling filling turns watery and hard to wrap.
Wrapping Like a Pro
If you are new to how to make shrimp and chive dumplings, do not worry, the wrapping technique gets easier with every dumpling you fold. Keep your wrappers covered with a damp towel while you work so they do not dry out, and resist the urge to overfill. About a teaspoon of filling per wrapper is the sweet spot for a dumpling that seals easily and cooks evenly.
A simple pleat or even a basic half moon fold works perfectly fine. The goal is just a tight seal so none of that flavorful filling escapes during cooking.
Ready to make it? Here is the full step by step recipe:
Shrimp and Chive Dumplings
Juicy shrimp and chive dumplings with a savory, garlicky filling wrapped in tender dough. A dim sum favorite you can easily make at home.
Ingredients
- 1 lb shrimp, peeled, deveined, and roughly chopped
- 1 cup garlic chives, finely chopped (regular chives work too)
- 1/2 lb ground pork, optional, for extra juiciness
- 2 garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp soy sauce, low sodium preferred
- 1 tbsp sesame oil, toasted
- 1 tbsp Shaoxing wine, or dry sherry as substitute
- 1 tbsp cornstarch, helps bind the filling
- 1/4 tsp white pepper, ground
- 1/2 tsp salt, to taste
- 30 dumpling wrappers, round, thin, store-bought or homemade
- 2 tbsp vegetable oil, for pan-frying, if making potstickers
- 1/4 cup soy sauce, for dipping sauce
- 2 tbsp rice vinegar, for dipping sauce
- 1 tsp chili oil, optional, for dipping sauce
Instruction
Pat the chopped shrimp dry with paper towels and place in a large mixing bowl along with the ground pork, if using.
Add the chopped garlic chives, minced garlic, grated ginger, soy sauce, sesame oil, Shaoxing wine, cornstarch, white pepper, and salt to the bowl.
Mix everything together with a spoon or your hands until well combined and slightly sticky. Avoid overmixing so the shrimp stays tender.
Lay a dumpling wrapper flat in your palm. Spoon about 1 teaspoon of filling into the center.
Dip a fingertip in water and trace it along the edge of the wrapper. Fold the wrapper over the filling and pleat or press the edges to seal tightly, removing any air pockets.
Repeat with the remaining wrappers and filling, placing finished dumplings on a lightly floured tray so they do not stick.
To boil: bring a large pot of water to a rolling boil. Drop in dumplings in batches and cook for 4 to 5 minutes, until they float and the filling is opaque and cooked through.
To steam: arrange dumplings in a single layer in a lined steamer basket, leaving space between each. Steam over boiling water for 8 to 10 minutes.
To pan-fry as potstickers: heat vegetable oil in a nonstick skillet over medium heat. Arrange dumplings flat-side down and sear for 2 minutes until golden. Add a splash of water, cover, and steam for 4 to 5 minutes until cooked through, then uncover to crisp the bottoms again.
Whisk together the soy sauce, rice vinegar, and chili oil in a small bowl for dipping.
Serve the dumplings hot with the dipping sauce on the side.
Equipment
- Large mixing bowl
- Steamer basket or bamboo steamer
- Nonstick skillet (for potstickers)
- Large pot (for boiling)
- Small bowl for dipping sauce
Notes
Three Ways to Cook Your Dumplings
One of the best things about this shrimp and chive dumpling recipe is its flexibility. Boiling gives you a soft, slippery texture similar to wontons. Steaming keeps the wrapper tender while locking in moisture, making it the closest to traditional shrimp and chive dumplings dim sum style. Pan-frying turns them into golden, crispy bottomed potsticker dumplings with a satisfying contrast of textures.
If you are searching for new dumpling fillings ideas down the road, this base recipe is a great template. Swap in minced chicken, add finely diced water chestnuts for crunch, or stir in a spoonful of chili crisp for heat.
Serving and Storing
Serve these dumplings hot, straight from the steamer or skillet, with the soy and vinegar dipping sauce on the side. They make a wonderful addition to a spread of appetizers Asian style, alongside spring rolls or a simple cucumber salad.
- Store cooked leftovers in the fridge for up to 3 days
- Freeze uncooked dumplings on a tray, then transfer to a bag once solid
- Reheat by steaming or pan-frying rather than microwaving for the best texture
Chef's Tip: Always cook a test dumpling first to check your seasoning and confirm the filling is fully cooked through before committing the rest of the batch.
However you choose to cook them, these shrimp and chive dumplings are guaranteed to disappear fast at the table.
