Shrimp Dumplings

Shrimp Dumplings

Serves dozens of people, plan accordingly.
5 from 1 vote
Print Pin Rate
Course: Appetizer, Dim Sum, Dumpling
Cuisine: Chinese, Five Spice
Servings: 150 dumplings


  • 5 pounds shrimp (reserve 1/3)
  • 1 can water chestnut (20oz can – reserve 1/2)
  • 1 cup bamboo shoot
  • 1 cup scallion (diced)
  • Tablespoons oyster sauce
  • teaspoons salt
  • 4 teaspoons sesame oil
  • 4 teaspoons sherry
  • ½ teaspoons white pepper
  • 1 Tablespoons ginger
  • 4 Tablespoons cornstarch
  • 5 teaspoons sugar


  • Add 1/4 of shrimp and process medium fine.
  • Add rest of ingredients except scallions, process to mix. Remove to bowl.
  • By hand (or pulsing processor deftly) chop remaining waterchestnuts, and shrimp to coarse.
  • Combine all ingredients. Mix well.


  • There are some instructions whited/crossed out relating to the order and volume of processed ingredients.
  • The instructions are inconsistent about how many shrimp and waterchestnuts to add at different times as well.
  • Chop all veggies by hand.
  • A picture of the proper dumpling shape is on the recipe card.
  • Bonus points if you ever dipped these in the peanut sauce just because you could, not because you should.

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