Shrimp Dumplings

Shrimp Dumplings

This recipe goes with Shrimp Dumpling Soup

Real Simple MAY 2006

  • Yield: Makes about 34 dumplings


  • 1/2 pound medium shrimp, peeled and deveined
  • 1 teaspoon grated fresh ginger
  • 2 scallions (light and dark green parts), chopped
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 8-ounce can water chestnuts, drained and roughly chopped
  • 1/4 cup fresh cilantro leaves (optional)
  • 1/4 cup fresh basil (optional)
  • 1 12-ounce package wonton wrappers
  • 3 tablespoons cold water


In a food processor, pulse the shrimp, ginger, scallions, soy sauce, and oil until a paste forms. Add the water chestnuts, cilantro, and basil (if using) and pulse briefly.

Place 34 wonton wrappers on a work surface lined with wax or parchment paper. Place 1 heaping teaspoon of the shrimp mixture in the center of each.

Fill a small bowl with the water. Use a pastry brush or fingertip to brush the water along the edges of a wrapper. Fold it over the filling to form a triangle, then press the edges to seal. Use in Shrimp Dumpling Soup.

Nutritional Information

Amount per serving
  • Calories: 30
  • Calories from fat: 12%
  • Fat: 0g
  • Saturated fat: 0g
  • Cholesterol: 11mg
  • Sodium: 68mg
  • Carbohydrate: 4g
  • Fiber: 0g
  • Sugars: 0g
  • Protein: 2g

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Shrimp Dumplings Recipe