Shrimp Dumplings

It’s Friday, thank goodness!  You know what that means, a meatless recipe is coming up.  Just two more meatless Fridays, that’s today and next. We can do this!  Actually, I haven’t really been eating meat for the duration of Lent, except for a teeny weeny taste while I’m cooking.  So come Easter, I am going to feast!

Today’s meatless recipe is Shrimp Dumplings.  Yes, yes, dumplings again. :D  I was very excited to try this, yesterday.  This is a lot simpler than the Turkey Dumplings I posted a week ago, in that you only need two key ingredients, shrimps and bamboo shoots.  The rest, you probably already have in your pantry, except maybe for the sesame seed oil.  I loooove sesame oil!  I love its aroma and I think  it’s wonderful how just a small amount seems to instantly transform a dish to Chinese authenticity. :D  Rice wine does that, too, but it just doesn’t smell as appealing.


3/4 to 1 lb (340 g) shrimp – shelled, deveined and chopped
1/4 c bamboo shoots, chopped
1 teaspoon salt
1 teaspoon sesame seed oil
1/2 teaspoon sugar
1 egg white
2 Tablespoons cornstarch

25 pcs. dumpling wrapper (Shanghai style)


1.  Combine filling ingredients in a mixing bowl and refrigerate for 1 hour.

2.  To fill the wrappers, take a dumpling wrapper and pleat half of the circle to form a pouch.

3.  Put in 2 teaspoons filling.

4.  Moisten the edges with water then pinch together to seal.

5.  Gently curve the two ends of the dumpling to form a crescent.

6.  Continue filling the rest of the wrappers.  If you find making a pouch too tedious, you may opt for the less complicated alternative.

My dumplings refused to keep their crescent shape. :D

7.  Arrange on an oiled steaming plate or a steamer lined with bokchoy leaves and steam for 15-20 minutes.  Then serve with your favorite dipping sauce.

This is another authentic recipe straight from my dim sum recipe book.  My only disappointment was the wrappers.  I was hoping they would become translucent like the ones in Chinese restaurants.  But they didn’t.  In fact, even after more than 20 minutes of steaming, a portion of the wrappers were still a little tough.  I may have no choice but to make my own dumpling wrappers next time. *cross fingers*

I can’t complain about the filling, and neither can the biggest fans of my cooking, Hubby and Little Munchkin. :D  It thrills me no end that I’m able to cook food that we love ordering from restaurants.  Yes, it can be tedious and a little messy sometimes (That’s why we have sinks, right? And I don’t mean farmhouse sinks! :D) , but the results are well worth it..  ;)

Have a great weekend, y’all!  Cheers!

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11 Responses to “Shrimp Dumplings”

  1. Twinkie says:

    Aaaah! Hanga na naman ako! Nakanganga po ako the whole time bago i-bookmark ‘to. :D

    Grabe Ate Weng, kung ako yan, tinawagan ko na lahat ng kamag-anak ko para mapagyabang ko! Haha!

    Twinkies last blog post..Go Green!


    munchkinmommy Reply:

    Hi Twinkie! Masyadong mahal kung tatawagan ko ang mga kamag-anak ko eh! Kaya sinasabi ko na lang sa YM. Hahaha! This is very easy Twinks. Kayang-kaya mo!


  2. Pinky says:

    This settles it! If and when we find ourselves in the US again, sorry but we are definitely inviting ourselves over to Texas to stay at the “Munchkin Manor” – these yummies you keep whipping up are just too irresistible!!! Hahaha! :lol:

    Pinkys last blog post..Cool Treats from the Cafe


    munchkinmommy Reply:

    Hi Pinky! But there’s been an open invitation for y’all…all this time! You know how much we love having relatives visit us. Just let us know when you’re coming! Isa lang naman ang bilin ko, remember? And that is for you to bring Tito Jess’ sense of humor. Hahaha! :D


  3. tin says:

    ditto with pinks.. we’ll invite ourselves to your place just to have a taste of your yummy cooking!! ha ha

    tins last blog post..Happy Child = Happy Parents


    munchkinmommy Reply:

    Hi Tin! It would be great if you’d come visit us! It would be nice for us to finally meet. Hahaha! And then, Amelie can play with her Ate Abby! :D


  4. Maricel says:

    Hi! Try using Ting Flour that is available in Chinese groceries. This produces the translucent skin of the hakao.


    munchkinmommy Reply:

    Hi Maricel! Thanks for the tip! I have a recipe for dumpling wrappers, too, which I haven’t tried yet. It makes use of wheat flour and tapioca flour. I don’t know if it will result to a translucent wrapper when. I hope it does! :) Thanks again!


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