Shrimp and Vegetable Dumplings (Light, Juicy & Better Than Takeout)
There’s something incredibly satisfying about homemade dumplings. The delicate wrapper, the juicy filling, the steam rising when you lift the lid—it’s comfort food at its finest. These Shrimp and Vegetable Dumplings are packed with tender shrimp, crisp vegetables, and savory seasoning, all wrapped in a delicate wonton wrapper and steamed to perfection.
They’re lighter than fried dumplings, naturally flavorful, and surprisingly easy to make at home. Whether you’re preparing a cozy family dinner or a crowd-pleasing appetizer, this recipe delivers restaurant-quality results right in your kitchen.
Let me show you why this one has earned a permanent spot in my rotation.
Why I Love This Recipe
As a food writer and home cook, I’m always chasing that balance between impressive and approachable. These dumplings hit both marks.
- They’re fresh and light, but still satisfying.
- The shrimp stays tender and juicy.
- The vegetables add color, texture, and a subtle sweetness.
- Steaming keeps them delicate and healthier than pan-fried versions.
- They freeze beautifully for make-ahead meals.
Plus, there’s something almost therapeutic about folding dumplings. It turns dinner into an experience—not just a meal.
Ingredients
For the Filling:
- ½ lb raw shrimp, shelled and finely chopped
- ½ cup cabbage, finely chopped
- 2 green onions, chopped
- ¼ cup finely chopped broccoli florets
- ¼ cup finely chopped carrot
- 1 egg
- 1 teaspoon cornstarch
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- Salt and pepper to taste
For the Wrappers:
- Small wonton wrappers
Ingredient Swaps & Notes
- Shrimp: Make sure it’s finely chopped, not pureed. You want texture.
- Cabbage: Napa cabbage works beautifully, but green cabbage is perfect too.
- Broccoli: Finely mince so it cooks quickly during steaming.
- Carrots: Pre-shredded carrots save time—just chop them smaller.
- Soy Sauce: Low-sodium works well if you’re watching salt levels.
- Extra Flavor Boost: Add a teaspoon of grated ginger or minced garlic if you love a bolder profile.
Step-by-Step Instructions
1. Prepare the Filling
In a medium bowl, combine chopped shrimp, cabbage, green onions, broccoli, carrot, egg, cornstarch, vegetable oil, soy sauce, salt, and pepper.
Mix until everything is evenly incorporated. The mixture should feel slightly sticky—this helps bind the filling.
2. Prepare the Steamer
Bring water to a boil in your steamer.
Line the steamer basket with:
- Lettuce leaves
- Cabbage leaves
- Or lightly oil the basket
This prevents sticking and keeps cleanup easy.
3. Assemble the Dumplings
- Lay a wonton wrapper flat.
- Moisten the edges lightly with water.
- Place about 1 teaspoon of filling in the center.
- Fold in half to create a half-moon shape.
- Press firmly along the edges to seal.
Repeat until all filling is used.
Pro Tip: Keep wrappers covered with a damp towel while assembling to prevent drying out.
4. Steam the Dumplings
Place dumplings in the steamer basket without touching.
Steam for 10 minutes, or until:
- Wrappers turn translucent
- Shrimp is fully cooked
- Filling feels firm to the touch
Remove carefully and serve immediately.
Tips for Success
- Don’t overfill the wrappers.
- Press out excess air before sealing.
- Keep dumplings spaced apart while steaming.
- Chop vegetables finely so they cook evenly.
- Steam in batches if necessary—crowding causes sticking.
If you’d like a crisp bottom variation, lightly pan-sear the steamed dumplings afterward for 1–2 minutes in a hot skillet with a touch of oil.
Serving Suggestions & Pairings
These dumplings shine as an appetizer, light lunch, or part of a larger spread.
Pair them with:
- A refreshing glass of This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days for a bright contrast.
- A cozy bowl of This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort for a comforting dinner combo.
- A simple pasta night with Classic Spaghetti Recipe with Homemade Sauce if you’re creating a multi-course family meal.
- An appetizer spread alongside This Baked Brie Appetizer Is My Favorite Effortless Way to Impress Guests.
- A fun, crowd-friendly dinner like These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast.
For dipping, keep it simple with soy sauce, chili oil, or a mix of soy sauce and rice vinegar.
Nutritional Information (Per Serving – Approx. 4 dumplings)
- Calories: 180
- Protein: 14g
- Carbohydrates: 18g
- Fat: 6g
- Fiber: 2g
- Sodium: 320mg
Nutrition may vary based on wrapper brand and portion size.
Storage & Leftover Tips
Refrigerator:
Store cooked dumplings in an airtight container for up to 3 days.
Freezer (Uncooked):
Place assembled dumplings on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to 2 months.
Steam directly from frozen—just add 2–3 extra minutes.
Reheating:
Steam again for best texture, or microwave covered with a damp paper towel.
More Recipes You’ll Love
If you enjoyed these homemade dumplings, here are more comforting favorites to try:
- This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort
- These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast
- Classic Spaghetti Recipe with Homemade Sauce
- This Baked Brie Appetizer Is My Favorite Effortless Way to Impress Guests
- This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days
Final Thoughts
There’s something special about making dumplings from scratch. It slows you down, brings people into the kitchen, and rewards you with a meal that feels both delicate and deeply satisfying.
These Shrimp and Vegetable Dumplings are fresh, flavorful, and versatile enough for weeknights or entertaining. Once you make them, you’ll realize they’re far easier than you thought—and far better than takeout.
If you try this recipe, I’d love to hear how it turns out! Leave a comment, share your tweaks, and don’t forget to follow along for more crave-worthy recipes.
Happy cooking!
— Jason Griffith
ChefManiac.com
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