Crystal Skin Shrimp Dumplings
Prep time
Cook time
Total time
Easy to make, hard to get wrong. Freeze up a batch to conveniently heat up, lightly fry, add to soups, even simply microwaved.
Recipe type: Appetizers
Cuisine: Chinese
Serves: 12-16
  • Round dumpling wrappers (store-bought)
  • 8 oz shrimp, chopped into paste-like consistency
  • ¼ tsp salt
  • ½ tsp sugar
  • ½ tsp white pepper
  • ½ tsp sesame oil
  • 1 tsp cornstarch
  • 1 egg white, divided into 2
  • 2 tsp cilantro, finely chopped
  • ½ cup water
  • 1 spring onion, cut into ½" strips (for garnish)
  • *3 Tbsp light soy sauce (for dipping sauce)
  • *1½ Tbsp black vinegar (for dipping sauce)
  • *1/2" ginger, julienned (for dipping sauce)
  1. Combine chopped shrimp with salt sugar, pepper, sesame oil, cornstarch, ½ of the egg white and chopped cilantro.
  2. Place 1 Tbsp of shrimp filling in the middle of a wrapper. Dap edges of the wrapper with the remaining egg white, fold wrapper over the filling and seal. Repeat till all filling is used, about 10-12 dumplings.
  3. Pan-fry both sides of the dumplings in 1 Tbsp oil over medium heat for about 1 minute.
  4. Add ½ cup water, cover and bring to a boil. Then uncover and allow to cook for another minute.
  5. Mix dipping sauce ingredients * in a small saucer.
  6. Garnish and serve with dipping sauce.
I prefer chopping the shrimp to using a food processor because I like to able to bite into pieces of shrimp. For a finer consistency, use a food processor to mince the shrimp.

To freeze, lay dumplings on a cooking sheet and tray after Step 2 and freeze. Store in a sealed bag when frozen.

(Adapted from Katie Chin's Crystal Shrimp Dumpling)
Recipe by Ginger and Cilantro at