Shrimp Dumplings

Easy, Moderate, Complex

Prep Time: 30 minutes

Cook Time: 16 minutes

Yield: 50 dumplings


  • 12 medium size de-shelled and de-veined shrimp
  • 1/4 pound ground pork (112 g)
  • 2 cloves  garlic, minced
  • 1/4 cup cilantro, chopped (60 ml)
  • 1 tablespoon ground coriander seeds (15 ml)
  • 1 teaspoon toasted sesame oil (5 ml)
  • 1 teaspoon  olive oil (5 ml)
  • 1 pinch  chili flakes
  • Zest of 1 lime
  • 1 teaspoon  salt (5 ml)
  • 1 teaspoon  pepper, crushed (5 ml)
  • 1 package  round wonton wrappers*
  • ¼ cup chive, thinly sliced, to garnish (60 ml)


  1. For the Dumplings: In a food processor mix shrimp, ground pork, garlic, cilantro, coriander seeds, oils, chili, lime zest, salt and pepper.  Process until a smooth paste forms, about 2 minutes.
  2. Take one dumpling wrapper, spoon 1 tablespoon of the shrimp mixture onto the middle of the wrapper. Brush the edges of the dumpling wrapper with water. Bring up the bottom side of the wrapper, fold over  and press into a half-moon shape, encasing all of the filling. Place on baking sheet, cover loosely with plastic wrap and repeat with the rest of the dumpling wrappers. Make sure that the dumplings do not touch each other on the baking sheet.
  3. Using a bamboo steamer (or a covered pot with steamer insert/basket), steam the dumplings for about 10 minutes.  Keep warm.
  4. For serving: Right before plating, in a skillet, heat vegetable oil on medium and fry the dumplings on both sides until brown, about 3 minutes per side. Garnish with chives and serve with the peanut and spicy orange sauces.