Tasty Shrimp Dumplings

Here is my favorite shrimp dumpling recipe, with a translucent wrapper made from wheat starch and cornstarch, and a filling packed with fresh shrimp, crunchy bamboo shoots, water chestnuts, and ginger.

These shrimp dumplings are always a hit when I make them for dim sum at home. My kids love helping me fold them, even though they never turn out perfectly shaped. But honestly, they taste amazing no matter what they look like!

What Kind of Shrimp Should I Use?

For shrimp dumplings, you’ll want to use raw shrimp rather than pre-cooked, since they’ll be steamed along with the dumpling wrapper. Medium to large shrimp work best because they’re easier to devein and chop, and they give you nice chunks of shrimp in each bite. Fresh shrimp is ideal, but frozen shrimp is totally fine too – just make sure to thaw them completely and pat them dry with paper towels before chopping. Whether you go with wild-caught or farm-raised is up to your preference and budget, but either will give you delicious dumplings.

Options for Substitutions

While some ingredients are pretty important for authentic dumplings, here are a few swaps you can make:

• Shrimp: You can use ground pork, chicken, or a mix of pork and shrimp if you prefer. Just make sure to chop it finely so it has a similar texture to the minced shrimp.
• Bamboo shoots: If you can’t find bamboo shoots, water chestnuts work great for that same crunch. You could also use finely diced celery in a pinch.
• Lard: Vegetable shortening or additional vegetable oil can replace the lard, though lard does give the wrapper a more traditional texture and flavor.
• Wheat starch: This one’s tricky – wheat starch is really what gives dumpling wrappers that translucent, chewy texture. If you can’t find it, you might want to consider buying pre-made dumpling wrappers instead of trying to substitute.
• White pepper: Black pepper works fine if that’s what you have, though it’ll add little dark specks to your filling.
• Oyster sauce: Hoisin sauce or soy sauce mixed with a tiny bit of sugar can work as a substitute, though the flavor will be slightly different.

Watch Out for These Mistakes While Cooking

The biggest mistake when making shrimp dumplings is letting your dough dry out while you’re working, which makes it crack and impossible to seal – keep those dough pieces covered with a damp towel at all times and work with one piece at a time.

Another common error is overmixing the shrimp filling, which can turn it rubbery and tough, so mix just until everything comes together and stays sticky.

When adding the boiling water to your starches, pour it in gradually while stirring constantly to avoid lumps, and make sure the water is actually boiling since lukewarm water won’t give you that translucent, stretchy wrapper texture you’re after.

Finally, don’t skip brushing your steamer basket with oil or lining it with parchment paper, because these delicate dumplings will stick like crazy and tear apart when you try to remove them.

What to Serve With Shrimp Dumplings?

Shrimp dumplings are perfect as part of a dim sum spread, so I like to serve them alongside other small plates like pork buns, spring rolls, or pot stickers. A simple dipping sauce made with soy sauce, rice vinegar, and a touch of chili oil really brings out the flavors of the shrimp filling. You can also pair them with a light cucumber salad dressed with sesame oil and rice vinegar to balance out the richness of the dumplings. For a more filling meal, serve your dumplings with fried rice or lo mein noodles on the side.

Storage Instructions

Refrigerate: If you’ve got leftover cooked dumplings, store them in an airtight container in the fridge for up to 3 days. They’re great to grab for a quick snack or light meal throughout the week.

Freeze Uncooked: These dumplings are perfect for freezing before cooking! Place them on a parchment-lined baking sheet without touching, freeze until solid (about 2 hours), then transfer to a freezer bag. They’ll keep for up to 3 months and you can steam them straight from frozen, just add a few extra minutes to the cooking time.

Freeze Cooked: Already steamed your dumplings? You can freeze those too! Let them cool completely, then freeze on a baking sheet before transferring to a container. Reheat by steaming for 5-7 minutes until warmed through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 750-900
• Protein: 25-32 g
• Fat: 28-36 g
• Carbohydrates: 105-125 g

Ingredients

For the filling:

• 0.6 lb shrimp (peeled, deveined, and chopped into 1/2-inch pieces)
• 1.5 tsp oyster sauce (I use Lee Kum Kee for authentic flavor)
• 1 tbsp vegetable oil
• 1/4 tsp white pepper
• 1 tsp sesame oil
• 1/4 tsp salt
• 1 tsp sugar
• 1/2 tsp ginger (freshly minced into a paste)
• 1/4 cup bamboo shoots (finely diced into 1/8-inch pieces for crunch)
• 2 tbsp water chestnuts (finely diced for extra crunch)

For the dough:

• 1 cup wheat starch
• 1/2 cup cornstarch (I prefer Argo for a smoother texture)
• 1.25 cups boiling water (must be bubbling hot to gelatinize the starch)
• 4 tsp lard

Step 1: Prepare the Shrimp Filling

• 0.6 lb shrimp, chopped into 1/2-inch pieces
• 1.5 tsp oyster sauce
• 1 tbsp vegetable oil
• 1/4 tsp white pepper
• 1 tsp sesame oil
• 1/4 tsp salt
• 1 tsp sugar
• 1/2 tsp ginger, freshly minced into a paste
• 1/4 cup bamboo shoots, finely diced
• 2 tbsp water chestnuts, finely diced

In a bowl, combine the chopped shrimp with oyster sauce, sesame oil, vegetable oil, white pepper, salt, sugar, and minced ginger paste.

Mix thoroughly until the shrimp becomes sticky and the seasonings are evenly distributed—this helps the filling bind together and absorb flavors.

Fold in the finely diced bamboo shoots and water chestnuts, which add crucial textural contrast to each bite.

Refrigerate the filling while you prepare the dough; this allows the flavors to meld and makes the filling easier to work with when assembling.

Step 2: Mix and Hydrate the Dough Base

• 1 cup wheat starch
• 1/2 cup cornstarch
• 1.25 cups boiling water
• 4 tsp lard

Combine the wheat starch and cornstarch in a large mixing bowl.

I like to use Argo cornstarch specifically because it creates a noticeably smoother, more delicate dumpling skin.

Slowly pour the boiling water into the starch mixture while stirring constantly with a fork or chopsticks—the boiling water must be bubbling hot to properly gelatinize the starch and create the signature chewy texture of dumpling wrappers.

Stir in the lard, which enriches the dough and helps create that tender, silky mouthfeel.

Step 3: Knead and Portion the Dough

• dough mixture from Step 2

Once the mixture is cool enough to handle, knead the dough on a clean work surface for 2-3 minutes until it becomes smooth, cohesive, and slightly elastic.

The dough should feel soft but not sticky.

Shape the kneaded dough into a cylinder about 2 inches in diameter, then cut it into 18 equal pieces using a sharp knife or dough cutter.

This ensures consistent dumpling sizes that will cook evenly.

Keep the dough pieces covered with a damp cloth to prevent them from drying out while you work.

Step 4: Fill and Fold the Dumplings

• dough pieces from Step 3
• shrimp filling from Step 1

Working with one dough piece at a time, flatten it between your palms or with a small rolling pin into a 3-inch circle.

Place about 1 teaspoon of the chilled shrimp filling from Step 1 in the center of each wrapper.

I find it helpful to keep the filling amount consistent—too much will cause the dumplings to burst during steaming, while too little makes them feel empty.

Fold the wrapper in half and crimp the edges with your fingers or a fork to seal, creating a half-moon shape.

Keep finished dumplings on a lightly oiled or parchment-lined surface so they don’t stick together.

Step 5: Steam and Serve the Dumplings

• assembled dumplings from Step 4

Bring water to a rolling boil in a steamer pot or wok with a steamer rack.

Lightly oil the steamer tray or line it with parchment paper to prevent sticking, then arrange the dumplings in a single layer without crowding—they need room to expand slightly.

Steam on high heat for 6 minutes until the wrappers turn translucent and slightly glossy, indicating the starch is fully cooked and the shrimp is heated through.

The dumplings are ready to serve immediately with soy sauce, chili oil, or your preferred dipping sauce.

Tasty Shrimp Dumplings

Delicious Tasty Shrimp Dumplings recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 18 dumplings

Calories 825 kcal

Ingredients

  

For the filling

• 0.6 lb shrimp (peeled, deveined, and chopped into 1/2-inch pieces)
• 1.5 tsp oyster sauce (I use Lee Kum Kee for authentic flavor)
• 1 tbsp vegetable oil
• 1/4 tsp white pepper
• 1 tsp sesame oil
• 1/4 tsp salt
• 1 tsp sugar
• 1/2 tsp ginger (freshly minced into a paste)
• 1/4 cup bamboo shoots (finely diced into 1/8-inch pieces for crunch)
• 2 tbsp water chestnuts (finely diced for extra crunch)

For the dough

• 1 cup wheat starch
• 1/2 cup cornstarch (I prefer Argo for a smoother texture)
• 1.25 cups boiling water (must be bubbling hot to gelatinize the starch)
• 4 tsp lard

Instructions

 

• In a bowl, combine the chopped shrimp with oyster sauce, sesame oil, vegetable oil, white pepper, salt, sugar, and minced ginger paste. Mix thoroughly until the shrimp becomes sticky and the seasonings are evenly distributed—this helps the filling bind together and absorb flavors. Fold in the finely diced bamboo shoots and water chestnuts, which add crucial textural contrast to each bite. Refrigerate the filling while you prepare the dough; this allows the flavors to meld and makes the filling easier to work with when assembling.
• Combine the wheat starch and cornstarch in a large mixing bowl. I like to use Argo cornstarch specifically because it creates a noticeably smoother, more delicate dumpling skin. Slowly pour the boiling water into the starch mixture while stirring constantly with a fork or chopsticks—the boiling water must be bubbling hot to properly gelatinize the starch and create the signature chewy texture of dumpling wrappers. Stir in the lard, which enriches the dough and helps create that tender, silky mouthfeel.
• Once the mixture is cool enough to handle, knead the dough on a clean work surface for 2-3 minutes until it becomes smooth, cohesive, and slightly elastic. The dough should feel soft but not sticky. Shape the kneaded dough into a cylinder about 2 inches in diameter, then cut it into 18 equal pieces using a sharp knife or dough cutter. This ensures consistent dumpling sizes that will cook evenly. Keep the dough pieces covered with a damp cloth to prevent them from drying out while you work.
• Working with one dough piece at a time, flatten it between your palms or with a small rolling pin into a 3-inch circle. Place about 1 teaspoon of the chilled shrimp filling from Step 1 in the center of each wrapper. I find it helpful to keep the filling amount consistent—too much will cause the dumplings to burst during steaming, while too little makes them feel empty. Fold the wrapper in half and crimp the edges with your fingers or a fork to seal, creating a half-moon shape. Keep finished dumplings on a lightly oiled or parchment-lined surface so they don't stick together.
• Bring water to a rolling boil in a steamer pot or wok with a steamer rack. Lightly oil the steamer tray or line it with parchment paper to prevent sticking, then arrange the dumplings in a single layer without crowding—they need room to expand slightly. Steam on high heat for 6 minutes until the wrappers turn translucent and slightly glossy, indicating the starch is fully cooked and the shrimp is heated through. The dumplings are ready to serve immediately with soy sauce, chili oil, or your preferred dipping sauce.