Shrimp Dumpling

Homemade dumpling

These shrimp and cucumber dumplings are fresh, flavorful, and surprisingly easy to make at home! The combination of juicy shrimp and crisp cucumber creates a light yet delicious filling, wrapped in a soft, homemade dumpling skin. Boiled until perfectly tender, these dumplings are best enjoyed with a simple dipping sauce of vinegar, soy sauce, and chili oil. I made 40 dumplings with this recipe—perfect for sharing with family and friends! Enjoy!

A Taiwanese friend taught me this recipe! These dumplings are so cute, you can see through the skin and actually see the filling.You'll be amazed at how beautiful they will turn out to be!Hints:The dumpling skins will dry out easily, so be sure to cover with a damp kitchen towel while working with the dough.To evenly spread out the dough, press down the dough with a spatula or with a lid of a large can. Recipe by etsuko0914

I have made these shumai for my family for the past 20+ years.You don't need to place the shrimp on the top for decoration.Step 2 If you don't have a steaming basket, place on cabbage leaves or parchment paper. Recipe by Yuuyuu0221

I remember eating gyoza dumplilngs like this at a gyoza restaurant in front of the Jiyuugaoka station, back in the days when Jiyuugaoka wasn't as fashionable as it is today.The dumplings will be crispy if you evaporate the water in the pan completely. If you have any leftover meat filling, make some shrimpless gyoza dumplings. They'll be quite delicious. Recipe by Yukirinrin

great for rainy days or just days you wish to have some warm and comfy food.

"Hydrangea-shaped" deep-fried shrimp cream croquettes, a specialty of Nagasaki Shippoku cuisine, use bread coating, but these are simple shrimp dumplings. A remodeled version of "hatoshi" (deep fried sandwiched shrimp paste)--a relative of Thai or Vietnamese shrimp toast. Treat your dad to these, since Father's Day falls in the midst of hydrangea blossom season.If the bread doesn't stick well, coat the dumplings in egg whites before coating them in the bread cubes. For 20 dumplings (about 4 servings). Recipe by Asamato

I was inspired by the Chinese chive buns that I had at a restaurant. I sort of made it up, and the results were delicious. See"Ultra-easy Gyoza Dumpling Skins" for instructions on making the skins.These dumplings are packed with filling. The skins will stretch a lot and you'll wonder "what if it won't hold the filling?" but they will. The dumplings will puff up when they are steam-fried so leave some space in between them. Finally, be very careful not to poke a hole in the dumplings when you turn them over (or the juice will escape!) Recipe by Setsubunhijiki

Easy homemade by me 😊

My kids like dumpling for snacks. If we went to Chinese Restaurant, they were ordering gyoza. Then I tried to make it at home. And they like it so much :)

I was inspired by deep fried shrimp patties in shrimp burgers and came up with these.There's no need to dredge them in flour and eggs; save time by using a thin coat of panko!They taste great as-is, but you can serve them with tartar sauce or mayonnaise if you like. Recipe by makoto

Snack time~ yeheeyy

I love shrimp. More than the wrappers and more than the meat, I wanted to emphasize the shrimp! So I used very thin wrappers and filled them with lots of shrimp.The keys to plump and juicy shrimp is to prepare the shrimp properly, and to not cut the shrimp with a knife.Once you boil the wonton they'll look OK, so you can be a bit sloppy when you make the dumplings.You can freeze the formed dumplings. Recipe by Kechauru recipe

the fried dumplings

Easy recipe, taste delicious, yet nutritious. It is a boiled carrot based noodle, with homemade steamed shrimp dumplings, boiled shrimp, and bokchoy with homemade sauce.

The art of a taste