Dumplings are comfort food. It can be enjoyed steamed for dim sum or served with warm noodle soup. It is a simple recipe to follow and make at home. The fillings can vary based on what you enjoy but the below will walk you through the few steps to make your own shrimp and vegetable dumplings!

All the ingredients are available for purchase below and delivered right to your doorstep. It is a great activity to work on with friends and family. The more hands, the sooner you have a large batch of dumplings! Make them. Freeze them. Enjoy them!

Ingredients:

Shanghai Dumpling Wrappers (1 pack)
Shrimp (defrosted if frozen, shrimp, peeled, deveined and chopped)
Carrots (1 peeled and chopped fine)
Napa Cabbage (1 cup coarsely chopped)
Egg (1 egg, egg white and yolk separated)
Sesame Oil (2 tsp)
Light Soy Sauce (2 tbsp)
Oyster Sauce (2 tbsp)
White Pepper Powder (a dash)
Corn Starch (1 tbsp)
Dumpling Sauce (regular or spicy)

Directions:

Combine half of the shrimp and all of the carrot, cabbage, soy sauce, sesame oil, oyster sauce, white pepper powder, and soy sauce in the bowl of a food processor. Pulse until smooth. Transfer the mixture to a bowl and fold in the remaining shrimp, corn starch, and egg yolk. The remaining shrimp should be chopped in bite size pieces. Fold until all ingredients are mixed evenly.

Lightly flour a baking sheet. Fill the dumpling by placing a dumpling wrapper on a surface and brush the edges lightly with the egg white; keep the other wrappers covered with a slightly damp towel to prevent them from drying out. Add 1 tsp. of the filling in the center of the wrapper and fold the wrapper in half to enclose the filling. Smooth out the edges to ensure it is fully closed. Pinch the edges together at one end of the semi-circle. Using your thumb and index finger, make 4 or 5 pleats along the edge to enclose the filling completely. Place the finished dumpling on the prepared baking sheet. Repeat with the remaining wrappers and filling. Be sure not to stack the dumplings as they will stick together. Once the baking sheet is filled, stick it into the freezer to chill for around 30 minutes. Once chilled for 30 minutes, they can be transferred to any other container to be frozen.

To Cook:

When ready to serve, steam or boil the dumplings based on your preference. If steaming, bring layer the dumplings in a single layer and steam in a wok or pan large enough for the plate for 10 to 15 minutes. If boiling, bring a pot of water to a boil then add your desired amount of dumplings. Bring the dumplings to a boil and boil until the dumpling skin turns color or until floating for around 10 to 15 minutes.

Enjoy the dumplings as is with Dumpling Sauce.

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