Shrimp and Chicken Dumplings
Shrimp and Chicken Dumplings
Ingredients
For the Dumpling Filling
- 1 pound ground chicken
- 1/2 pound shrimp, peeled, deveined, and finely minced
- 1 cup napa cabbage, finely shredded
- 2 scallions, thinly sliced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 egg white
- 1/2 teaspoon black pepper
For Assembly and Cooking
- 36 round dumpling wrappers
- 1/4 cup water, for sealing
- 2 tablespoons vegetable oil, for pan-frying
- 1/2 cup water, for steaming
For Serving (Optional)
- as needed soy sauce
- as needed rice vinegar
- as needed chili garlic sauce
Instructions
- 1
In a large bowl, combine the ground chicken, finely minced shrimp, shredded napa cabbage, sliced scallions, grated ginger, soy sauce, sesame oil, cornstarch, egg white, and black pepper. Mix thoroughly until all ingredients are well combined and the mixture is slightly sticky.
⏱️ 10 min
- 2
Lay a dumpling wrapper flat on a clean surface. Place about 1 teaspoon of the filling in the center of the wrapper. Dip your finger in water and moisten the edges of the wrapper.
⏱️ 15 min
- 3
Fold the wrapper in half to form a semi-circle. Pinch the edges together to seal, creating pleats if desired for a decorative finish. Repeat with the remaining filling and wrappers.
⏱️ 20 min
- 4
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Place a single layer of dumplings in the skillet, ensuring they don't touch. Cook for 2-3 minutes, or until the bottoms are golden brown.
⏱️ 3 min
- 5
Carefully pour 1/2 cup of water into the skillet. Immediately cover with a lid and reduce heat to medium-low. Steam the dumplings for 5-7 minutes, or until the chicken and shrimp are cooked through and the wrappers are translucent.
⏱️ 7 min
- 6
Remove the lid and continue to cook for another 1-2 minutes, allowing any remaining water to evaporate and the bottoms to crisp up again, if desired. Repeat with remaining dumplings, adding more oil as needed.
⏱️ 2 min - 7
Serve hot with your favorite dipping sauce, such as soy sauce, rice vinegar, or chili garlic sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp and Chicken Dumplings
For the Dumpling Filling
- 1 pound ground chicken
- 1/2 pound shrimp, peeled, deveined, and finely minced
- 1 cup napa cabbage, finely shredded
- 2 scallions, thinly sliced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 egg white
- 1/2 teaspoon black pepper
For Assembly and Cooking
- 36 round dumpling wrappers
- 1/4 cup water, for sealing
- 2 tablespoons vegetable oil, for pan-frying
- 1/2 cup water, for steaming
For Serving (Optional)
- as needed soy sauce
- as needed rice vinegar
- as needed chili garlic sauce
Instructions
- 1
In a large bowl, combine the ground chicken, finely minced shrimp, shredded napa cabbage, sliced scallions, grated ginger, soy sauce, sesame oil, cornstarch, egg white, and black pepper. Mix thoroughly until all ingredients are well combined and the mixture is slightly sticky.
⏱️ 10 min - 2
Lay a dumpling wrapper flat on a clean surface. Place about 1 teaspoon of the filling in the center of the wrapper. Dip your finger in water and moisten the edges of the wrapper.
⏱️ 15 min - 3
Fold the wrapper in half to form a semi-circle. Pinch the edges together to seal, creating pleats if desired for a decorative finish. Repeat with the remaining filling and wrappers.
⏱️ 20 min - 4
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Place a single layer of dumplings in the skillet, ensuring they don't touch. Cook for 2-3 minutes, or until the bottoms are golden brown.
⏱️ 3 min - 5
Carefully pour 1/2 cup of water into the skillet. Immediately cover with a lid and reduce heat to medium-low. Steam the dumplings for 5-7 minutes, or until the chicken and shrimp are cooked through and the wrappers are translucent.
⏱️ 7 min - 6
Remove the lid and continue to cook for another 1-2 minutes, allowing any remaining water to evaporate and the bottoms to crisp up again, if desired. Repeat with remaining dumplings, adding more oil as needed.
⏱️ 2 min - 7
Serve hot with your favorite dipping sauce, such as soy sauce, rice vinegar, or chili garlic sauce.
⏱️ 1 min