Filipino Shrimp Dumplings recipe, Filipino Recipes

Makes around 40 dumplings


  • 1 lb 2 oz raw shrimp, peeled, deveined, and chopped
  • 4 finely chopped scallions
  • 1 tbsp. finely grated fresh ginger
  • 2 tbsp. chopped water chestnuts
  • 3 tsp cornstarch
  • 2 tsp sesame oil
  • 1 tsp soy sauce
  • 1/2 tsp superfine sugar
  • a pinch of salt and pepper
  • Around 40 dumpling wrappers

In a bowl, mix the shrimp, scallions, ginger, and chestnuts. In a different bowl, mix cornstarch, sesame oil, soy sauce, sugar, and a pinch of salt and pepper until smooth, and stir into the shrimp mixture. Working with one dumpling wrapper at a time, put 1 rounded teaspoon of mixture in the center and press the edges together to form a semicircle. Twist the corners down to form a crescent shape. Line the base of a bamboo or metal steamer with a circle of baking paper. Arrange the dumplings on the paper, making sure they are not touching (you may need to cook them in batches). Steam, covered, for 8 minutes.