Shrimp Dumplings

Shrimp Dumplings

5 Reviews
From: EatingWell Magazine, September/October 2013

This healthy shrimp-and-cabbage dumpling recipe makes a big batch, so you can eat some for dinner and freeze some for later. To vary the dumpling filling, try ground turkey instead of the shrimp. Look for wonton wrappers in a refrigerated case—usually near tofu. Serve with reduced-sodium soy sauce or mix up this quick dipping sauce recipe: ½ cup reduced-sodium soy sauce mixed with 2 tablespoons lime juice and 2 teaspoons toasted sesame oil.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1¾ pounds raw shrimp (16-20 per pound; see Tips), peeled and deveined
  • 1½ cups chopped napa cabbage
  • 1 bunch scallions, chopped
  • 4 small cloves garlic, chopped
  • 1½ tablespoons finely chopped fresh ginger
  • 4 teaspoons toasted sesame oil
  • 1 tablespoon reduced-sodium soy sauce
  • ¼ teaspoon ground white pepper
  • 48 wonton wrappers (see Tips)
  • Cornstarch for sprinkling
  • 8 teaspoons canola oil, divided
  • 2 cups warm water, divided


  • Active

  • Ready In

  1. Pulse shrimp, cabbage, scallions, garlic, ginger, sesame oil, soy sauce and pepper in a food processor until finely chopped.
  2. Set out wonton wrappers, a small bowl of water and a large baking sheet lined with parchment paper and sprinkled with cornstarch. Place 6 wrappers at a time on a clean work surface and spoon about 1 tablespoon filling into the center of each. Wet your finger and run it around the edge of a wrapper, fold two opposite corners toward the middle of the filling just until they overlap, then fold the other two corners over the top to form a square. Press to seal in the middle. Place on the prepared baking sheet, not letting them touch. If all the dumplings won't fit in one layer, place parchment paper between layers.
  3. To freeze: Freeze uncooked dumplings, uncovered, on the parchment-lined baking sheet until solid, at least 8 hours. Once frozen, transfer the dumplings to an airtight container or freezer bag and return to the freezer.
  4. To serve: Heat 2 teaspoons canola oil in a large nonstick skillet over medium heat. Add 12 dumplings (fresh or frozen) in a single layer, seam-side down and not touching. Add ½ cup warm water to the pan. Cover and cook until starting to brown on the bottom, about 8 minutes. Turn them over and cook, uncovered, until brown on the other side, about 1 minute more. Repeat with the remaining oil, water and dumplings, if desired.
  • Make Ahead Tip: Prepare through Step 3; freeze for up to 3 months.
  • For sustainable shrimp, look for shrimp that's certified by an agency like the Marine Stewardship Council. If you can't find it, choose wild-caught shrimp from North America—it's more likely to be sustainably caught.
  • Look for wonton wrappers in the refrigerated case in the produce department—usually near the tofu. For this recipe, we use square wonton wrappers, which are sometimes labeled “round wrappers” even though they are not round.

Nutrition information

  • Serving size: 6 dumplings
  • Per serving: 281 calories; 9 g fat(1 g sat); 1 g fiber; 31 g carbohydrates; 19 g protein; 98 mcg folate; 129 mg cholesterol; 0 g sugars; 0 g added sugars; 433 IU vitamin A; 5 mg vitamin C; 92 mg calcium; 2 mg iron; 492 mg sodium; 228 mg potassium
  • Nutrition Bonus: Folate (24% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 2 lean meat, 1½ fat

Reviews 5

October 25, 2013
profile image
By: EatingWell User
Terrific!!!! I was pleasantly surprised how good they were. With regards to cooking....mine also stuck. I did freeze half and will have to try a little different cooking method. Very authentic taste. The 1 tbls called for in filling was too much. We used 1-2 tsp. My 6 yr old son helped fill and fold the dumplings! Pros: easy to make, authentic taste Cons: prep a bit time consuming
October 13, 2013
profile image
By: tahitabound
Loads of shrimp! The filling is easy to make and the seasoning makes even the raw filling smell delicious. I cooked some and froze the rest, cooking three batches over a couple of weeks. The first batch stuck to the pan. The second and third batches weren't much better. I followed the directions once, modified heat/oil/pan surface/water/cooking time for the next two batches, all without success. My results were tasty but not pretty. Pros: Pretty easy, smells and tastes delicious Cons: Couldn't get dumplings to hold together or brown
September 23, 2013
profile image
By: margaret.lemelin
Newbie Question - should I have cooked the ground turkey? I'm just getting in to cooking so forgive me for the obvious. I made these over the weekend using the ground turkey and froze them. Now, I'm wondering if the turkey should have been cooked before I stuffed the dumplings, or will it cook inside the dumplings during the 8-10 minutes on the stove with the water? If it should have been cooked, please modify the online recipe to read cooked ground turkey. If it should have been cooked, is there any way to salvage the dumplings so we can safely eat them? Pros: easy, fun to make, smelled great - look forward to trying Cons: directions slightly vague
September 11, 2013
profile image
By: Bkringel
Really tasty! I made the variation with ground turkey. Next time I will add a bit more of the cabbage. They were just delicious. Pros: Fun to make, makes lots so I have another meal in the freezer.
August 26, 2013
profile image
By: EatingWell User
Fabulous! We subbed tofu for the shrimp and added some chili garlic sauce to add flavor to the bland tofu. We tried the folding instructions in eating well and also those on the wonton wrappers- my family preferred the traditional wonton folding on the wrapper. These were really delicious and froze beautifully.
More Reviews