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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!!


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I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W