Pouch Shrimp Dumplings

Folding dumplings with all those pleats can feel intimidating. But you can easily make pouch-style dumplings that require minimal folding and taste just as good as traditional ones. They still have the same flavorful filling and tender, translucent wrappers. Try this pouch shrimp dumplings recipe if you struggle with folding dumplings.

Why You’ll Love This Pouch Dumpling Recipe

• Beginner-friendly folding: No complicated pleats.
• Same delicious flavor: You still get all the juicy, savory filling you love in traditional dumplings.
• Faster to make: Minimal shaping means you can prep a full batch in less time.
• Great for meal prep or parties: Easy to scale up and perfect for sharing with a crowd.

Ingredients

• 1 pack wonton wrappers
  • Soft wrappers that holds the filling together
• 1 lb minced shrimp
  • Sweet and juicy protein for the filling
• 2 scallions, finely chopped
  • Adds sharpness and freshness to the filling
• 1 tbsp light soy sauce
  • Enhances the flavor
• 1/2 tbsp Shaoxing wine
  • Adds subtle aroma
• 1/2 tbsp chicken powder
  • Enhances the flavor
• 1/2 tbsp sesame oil
  • Adds nuttiness
• 1/2 tsp cornstarch
  • Helps bind the filling

Click on the images for the direct link to the ingredients/tools I used:

Instructions

Finely mince the shrimp until slightly sticky in texture. This helps the filling hold together better.

In a bowl, combine the minced shrimp, scallions, light soy sauce, Shaoxing wine, chicken powder, sesame oil, and cornstarch. Mix well until fully combined and slightly tacky.

Place a small spoonful of filling in the center of each wonton wrapper.

Fold by bringing opposite corners together.

Arrange wontons in a steamer lined with parchment or lightly greased.

Steam for 8–10 minutes, or until the shrimp is fully cooked and the wrappers turn slightly translucent.

Enjoy hot with your favorite dipping sauce.

Pouch Shrimp Dumplings Tips

Do not overfill the dumplings.

While making dumplings, cover the finished dumplings with a damp paper towel. This prevents the wrapper from drying out while you make the rest of the dumplings.

You can either steam or pan-fry the dumplings. To pan-fry, you start with oil and crisp the bottoms of the dumpling. Carefully add water and cover to steam to finish cooking the dumplings.

Do not overcrowd the steamer or the pan. The dumplings might stick to each other.

The dumplings are done cooking when the shrimp is pink and the wrapper looks translucent.

Pouch Shrimp Dumplings Storage Tips

Place the uncooked dumplings on a parchment-lined baking sheet. Freeze for a couple hours and then transfer it to a freezer-safe bag or container. This prevents it from sticking to each other. You can freeze for up to 2-3 months.

Let the dumplings cool completely. You can store the cooked dumplings in an airtight container for up to 3-4 days.

Ingredient Substitutions

Shrimp –> Ground pork, mixture of ground pork and shrimp

If you enjoyed this pouch dumplings recipe, you might also like my pork and cabbage dumplings recipe.

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