Thai Shrimp Dumplings

Thai Shrimp Dumplings

Juicy shrimp filling wrapped in thin wrappers, steamed until translucent and tender.

Total 55 min Makes 24 dumplings Calories 165/serving

Dietary

Pescatarian, Dairy free, Nut free, Halal

Allergens

Shellfish, Eggs, Wheat, Fish

These dumplings pack shrimp, garlic, and lemongrass into delicate wrappers, finished with a tangy dipping sauce. Steaming keeps the filling plump and juicy while preserving the bright, aromatic flavors typical of Thai cooking. Serve as an appetizer or light meal alongside jasmine rice.

Ingredients

  • 1 pound shrimp, peeled, deveined, and finely chopped
  • 2 tablespoons cilantro, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon lemongrass, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
  • 1 tablespoon cornstarch
  • 1 egg white
  • 24 round dumpling wrappers
  • 1/2 cup sweet chili sauce, for dipping

Method

  1. In a large bowl, combine the chopped shrimp, cilantro, garlic, lemongrass, ginger, fish sauce, sugar, and white pepper.

  2. Add the cornstarch and egg white to the shrimp mixture and stir vigorously until the filling becomes sticky and cohesive.

  3. Lay a dumpling wrapper flat in your palm and spoon about 1 tablespoon of filling into the center.

  4. Gather the edges of the wrapper up around the filling, pleating gently and pressing to seal, leaving the top slightly open to expose the filling. Repeat with remaining wrappers and filling.

  5. Line a steamer basket with parchment paper or cabbage leaves and arrange dumplings in a single layer, leaving space between each.

  6. Set the steamer over boiling water and steam the dumplings until the shrimp filling turns opaque and the wrappers look translucent.

  7. Carefully remove the dumplings from the steamer and let cool for 2 to 3 minutes before serving.

  8. Serve warm with sweet chili sauce for dipping.

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    Thai Shrimp Dumplings

    These dumplings pack shrimp, garlic, and lemongrass into delicate wrappers, finished with a tangy dipping sauce. Steaming keeps the filling plump and juicy while preserving the bright, aromatic flavors typical of Thai cooking. Serve as an appetizer or light meal alongside jasmine rice.

    55 min 24 dumplings 165 cal

    Ingredients

    • 1 pound shrimp, peeled, deveined, and finely chopped
    • 2 tablespoons cilantro, finely chopped
    • 2 cloves garlic, minced
    • 1 tablespoon lemongrass, minced
    • 1 teaspoon fresh ginger, grated
    • 1 tablespoon fish sauce
    • 1 teaspoon sugar
    • 1/2 teaspoon white pepper
    • 1 tablespoon cornstarch
    • 1 egg white
    • 24 round dumpling wrappers
    • 1/2 cup sweet chili sauce, for dipping

    Method

    1. 1

      In a large bowl, combine the chopped shrimp, cilantro, garlic, lemongrass, ginger, fish sauce, sugar, and white pepper.

    2. 2

      Add the cornstarch and egg white to the shrimp mixture and stir vigorously until the filling becomes sticky and cohesive.

    3. 3

      Lay a dumpling wrapper flat in your palm and spoon about 1 tablespoon of filling into the center.

    4. 4

      Gather the edges of the wrapper up around the filling, pleating gently and pressing to seal, leaving the top slightly open to expose the filling. Repeat with remaining wrappers and filling.

    5. 5

      Line a steamer basket with parchment paper or cabbage leaves and arrange dumplings in a single layer, leaving space between each.

    6. 6

      Set the steamer over boiling water and steam the dumplings until the shrimp filling turns opaque and the wrappers look translucent.

    7. 7

      Carefully remove the dumplings from the steamer and let cool for 2 to 3 minutes before serving.

    8. 8

      Serve warm with sweet chili sauce for dipping.