[an error occurred while processing this directive] Shrimp Dumplings with Sweet Soy Sauce - Steven and Chris
Shrimp Dumplings with Sweet Soy Sauce

Shrimp Dumplings with Sweet Soy Sauce


Defrost that bag of shrimp in your freezer — it's time to make quick and easy dumplings! Kary Osmond shares this recipe that works great as a quick dinner, a fun appetizer, or for tomorrow's lunch box. Serve with sauce and a side of chinese brocolli to complete your plate.


1 pound jumbo shrimp, about 16 large
1 cup drained water chestnuts, minced
4 scallion greens, minced
2 large egg whties
2 tablespoon fresh ginger, minced
6 tablespoon soy sauce
1 package dumpling wrappers
1 teaspoon sugar
1/4 cup vegetable oil
1 1/2 cups boiling water


  1. Peel and devein shrimp.
  2. In a food processor, purée 6 shrimp.  
  3. Finely chop remaining shrimp.
  4. Mix together egg whites, puréed and chopped shrimp, drained and chopped water chestnuts, about two thirds each of scallion greens and gingerroot, and 2 tablespoons soy sauce.
  5. Put 7 dumpling wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water.
  6. Mound about 1 tablespoon filling in centre of each wrapper. Fold each wrapper over filling to form a half moon. Press down around filling to force out excess air and seal edges well.
  7. Make additional dumplings with remaining wrappers and filling in same manner.
  8. In a small bowl, stir together sugar and remaining scallion greens, gingerroot, and soy sauce to make dipping sauce.
  9. In a 12-inch nonstick skillet, heat oil over moderately high heat until hot (but not smoking) and brown dumplings on both sides, about 3 minutes total.
  10. Add boiling-hot water to skillet and cook, covered, 5 minutes.
  11. Serve dumplings with sauce.

More Shrimp Recipes

Quick-Fix Shrimp and Noodle Bowl
Cantonese-Style Shrimp Stir Fry
Shrimp and Vegetable Tempura
Shrimp Fried Rice



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