Shrimp & Ginger Dumplings

"These dumplings are the thinner, less filling cousin of Har Gao. Mine are made with a gyoza wrap... But all the same flavors apply. I mix a little bit of tamari and ponzu together for a dipping sauce-- they're delicious."
-- @jessecudworth
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  • Recipe Card
Prep time 15mins
Cook time 6mins
Serves or Makes: 4

Recipe Card


  • 12 Gyoza Wraps
  • 5 minced Shrimp
  • 2 minced Bamboo Shoots
  • 1 tbsp minced Ginger
  • 1 teaspoon Hoisin Sauce
  • 1 tbsp Shaoxing Wine
  • 1/2 teaspoon Corn Starch
  • 1/4 teaspoon White Pepper
  • 1 fat pinch Kosher Salt
  • 1 Star Anise
  • 1 Bay Leaf


  • Step 1

    Devein, peel and remove the tail from the shrimp. Mince them up along with the ginger and bamboo shoots. Mix them together in a bowl with the white pepper, shaoxing, hoisin and corn starch. Put in the refrigerator to rest for 5 minutes.

  • Step 2

    Lightly dust the counter with some corn starch to keep the gyoza wraps from sticking. Lay the wraps out into columns and add about a tablespoon of the mix to the center of each.

  • Step 3

    Start by allowing the wrap to sit flat on your forefinger and thumb-- with the mix creating a dip between the two. Fold your pleats from right to the left, on the front side of the dumpling. You should be able to fold 4 or 5 into the gyoza wrap.

  • Step 4

    Wet the backside of the dumpling and fold itself around onto opposite end. Pinch hard and repeat.

  • Step 5

    In a large pot, add about 3 cups of water, one star anise, a bay leaf and a pinch of white pepper. Bring to a boil and then drop to a medium high heat. Place the steam basket into the pot.

  • Step 6

    Cut a piece of parchment paper roughly the size of the surface of the steam basket and place inside. Liberally oil before placing 4 or 5 of the dumplings in at a time. Wrap a towel around the lid, place on top and steam for 6 minutes.