Get your fill of Chicken and Shrimp Dumplings with this easy recipe! Serve alongside some chili oil dipping sauce for a mouthwatering meal.
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Welcome to Day 4 of my Shrimp Series! I feel like I won’t be fulfilling my duty as a fellow foodie if I don’t incorporate a dumpling recipe when it comes to this series. So today I’ll be sharing an easy chicken and shrimp dumpling recipe, with an equally effortless dipping sauce!
Chicken and Shrimp Dumplings
These delicious homemade morsels are fairly simple to make. Ground chicken, minced shrimp with green onions, cilantro, ginger and garlic are turned into a paste before folded in the dumpling wrappers.
Though a point to note is that even though the process of making the filling can be super swift and fast, be prepared for the time consuming process of folding the dumplings.
However, you’ll get the ultimate payoff with a downright scrumptious meal. You can also turn the folding process and make a fun activity out of it by grabbing a family member or friend to help!
Dumpling Folding Method
My favorite way of wrapping dumplings — which I find is the easiest! — are by folding the wrappers in half, then bringing the sides to the middle. It’s the same method as the ones I used in my Chili Oil Dumplings recipe, that’s inspired by Sichuan Red Oil Wonton (or Hong You Chao Shou in Chinese).
The translation of Chao Shou is the “folding of arms”, alluding to how people in Sichuan would fold their arms to stave off the cold during the winter months. The way the wonton is wrapped by folding the two ends across mimics this action of arms folding.
Ingredients You Need
Dumpling filling
- Shrimp
- Chicken
- Green onions
- Cilantro
- Ginger
- Garlic
- Oyster sauce
- Light soy sauce
- Sugar
- Sesame oil
- Rice vinegar
- Cornstarch
Chili Oil Dipping Sauce
- Chili oil: I used my Homemade Chili Oil, but if you’re looking for a store-bought option, I recommend the one by Lao Gan Ma.
- Light soy sauce
- Sugar
- Rice vinegar
- Sesame oil
- Sesame seeds (optional)
- Green onions (optional)
Recipe Instructions
Filling
- For grounded shrimp, press down with the back of a knife until it flattens. Mince all of it with a knife (see notes).
- Add all the ingredients in a bowl and mix until well combined. Optional step: Stir in one direction for 30 seconds or until you get a thick paste like consistency. Let it marinate for at least 10 minutes.
Folding/wrapping dumplings
- Place 1/2 tbsp of filling at the center of the dumpling wrapper.
- Dip your finger in water and lightly wet all 4 side edges of the wrapper.
- Fold the wrapper in half and push out any air bubbles. Very important step to ensure the dumplings don’t burst while cooking.
- Wet the bottom corners of the wrapper and bring them together, meeting at the bottom center.
- Use the wet corners to seal it. Repeat until you finish all the filling.
Chili Oil Dipping Sauce
- Mix all the ingredients for the sauce and set aside.
Cooking the dumplings
- Bring a pot of water to a boil and add your dumplings. Dumplings are fully cooked when they float.
- Remove the dumplings and add to a serving plate. Drizzle the sauce all over or serve on the side. Garnish with green onions. Enjoy!
Notes for Chicken and Shrimp Dumplings
- Cilantro: If you’re not a fan of cilantro, feel free to skip.
- Chili Oil: Adjust the amount of chili oil for the sauce according to preference.
- Taste filling: To know if the filling is well seasoned, take 1/2 tbsp of the filling and microwave it for 30 – 60 seconds. Taste it and adjust accordingly to your taste.
- Shrimp chunks: If you prefer chunks of shrimp in your dumplings, skip the mincing step.
- Dumpling folding method: This is my favorite way to fold dumplings, fold it to however you prefer.
Dishes To Eat With Dumplings
- Kailan (Chinese Broccoli) With Easy Sauce
- Easy Shrimp Fried Rice
- Egg Fried Rice
- Easy Crispy Crab Rangoon
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Recipe
Chicken and Shrimp Dumplings
Ingredients
Dumpling filling
- 1/2 lb shrimp minced
- 1/2 lb ground chicken
- 2 tbsp green onions minced/diced
- 1 tbsp cilantro minced, see notes
- 1/2 tbsp ginger grated/finely minced
- 1 tsp garlic minced
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1/2 tbsp sesame oil
- 1/2 tbsp rice vinegar
- 1 tbsp cornstarch
Chili Oil Dipping Sauce
- 1 tbsp chili oil
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1/2 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp sesame seeds optional
- 1 tsp diced green onions optional
Instructions
Filling
- For grounded shrimp, press down with the back of a knife until it flattens. Mince all of it with a knife (see notes).
- Add all the ingredients in a bowl and mix until well combined. Optional step: Stir in one direction for 30 seconds or until you get a thick paste like consistency. Let it marinate for at least 10 minutes.
Folding/wrapping dumplings
- Place 1/2 tbsp of filling at the center of the dumpling wrapper.
- Dip your finger in water and lightly wet all 4 side edges of the wrapper.
- Fold the wrapper in half and push out any air bubbles. Very important step to ensure the dumplings don't burst while cooking.
- Wet the bottom corners of the wrapper and bring them together, meeting at the bottom center.
- Use the wet corners to seal it. Repeat until you finish all the filling.
Chili Oil Dipping Sauce
- Mix all the ingredients for the sauce and set aside.
Cooking the dumplings
- Bring a pot of water to a boil and add your dumplings. Dumplings are fully cooked when they float.
- Remove the dumplings and add to a serving plate. Drizzle the sauce all over or serve on the side. Garnish with green onions. Enjoy!
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