Thursday, July 19, 2012

Steamed Shrimp Dumplings

These Steamed Shrimp Dumplings makes a wonderful light meal. You can find the dumpling wrappers at the chiller aisle of any Asian supermarket in your neighborhood. The dumplings are steamed on a bed of cabbage and served with a light soy and vinegar sauce.

Steamed Shrimp Dumplings


454g/1 lb Peeled White Shrimps/Prawns, chopped
100g(about 4 leaves) Chinese Cabbage, finely sliced
50g Chinese Chives, finely chopped
½ tsp Minced Ginger
1 Red Chili, seeded and finely chopped
2 tsp Soy Sauce

1 tsp Sesame Oil
1 tsp Sugar

¼ Sea Salt

A few dashes of White Pepper
1 Tbsp Corn flour

1 Packet (50 pieces) Dumpling Wrappers
Chinese Cabbage Leaves, for steaming

Light Soy and Vinegar Sauce
4 Tbsp Soy Sauce

2 Tbsp Vinegar

1 Tbsp Sesame Oil

1 ½ tsp Chili Flakes


Mix the cabbage with 1 tsp of sea salt and let it rest for 10 minutes. Then, drain and squeeze out all the excess water.

Make the stuffing: Place the chopped shrimp, Chinese cabbage, chive, ginger, chili, soy sauce, sesame oil, sugar, sea salt, white pepper, corn flour in a bowl, mix well and marinate for about 30 minutes.

Make the dumplings: Place about 1½ teaspoons of stuffing into the center of each dumpling skin. Fold the skin gently in half and, starting at one end, join the two sides together with a series of pinches/pleats. Place the finished dumpling on your work surface, pushing it slightly to give it a flat base.

Set the steamer over high heat. Place a few cabbage leaves in the steamer and top with a layer of dumplings. Steam the dumplings for about 8 to 9 minutes. Remove and serve immediately with light soy and vinegar sauce.


  1. I love dumplings but I have to admit I'm pretty lazy and usually just buy them from the supermarket. You can always taste the difference though!

  2. I love these dumplings! And the spicy vinegar sauce to go with - what a wonderful dish!!