Shrimp Veggie Dumpling Dippers
Soft steamed mini dumplings packed with sweet shrimp and tiny flecks of carrot and cabbage, perfect for little hands to dip and nibble. A gentle, home-style take on Chinese dim sum shrimp dumplings.
Servings
Ingredients
Nutrition
Per serving
Steps
Mix the filling
In a bowl, combine the chopped shrimp, carrot, cabbage, scallion, ginger, sesame oil and cornstarch. Stir well until everything is evenly coated and a little sticky.
- 200 g shrimp
- 50 g carrot
- 50 g
- 2 tbsp scallion
- 1 tsp ginger
- 1 tsp sesame oil
- 1 tsp cornstarch
✅ Done when: mixture looks evenly coated and slightly sticky
Fill and fold
Lay a wrapper flat on your palm and spoon about 1 teaspoon of filling into the center. Wet the edge lightly with a wet finger, fold in half, pinch the center first, then press out to each side to seal tightly with no air pockets.
- 1 wrapper wrapper
- 1 tsp filling (from step 1)
- a few drops water
✅ Done when: edges are sealed with no gaps or air pockets
Shape the rest
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Steam until cooked
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Make the dip
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Cool and check
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Serve and store
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Mix the filling
In a bowl, combine the chopped shrimp, carrot, cabbage, scallion, ginger, sesame oil and cornstarch. Stir well until everything is evenly coated and a little sticky.
- 200 g shrimp
- 50 g carrot
- 50 g
- 2 tbsp scallion
- 1 tsp ginger
- 1 tsp sesame oil
- 1 tsp cornstarch
✅ Done when: mixture looks evenly coated and slightly sticky
Fill and fold
Lay a wrapper flat on your palm and spoon about 1 teaspoon of filling into the center. Wet the edge lightly with a wet finger, fold in half, pinch the center first, then press out to each side to seal tightly with no air pockets.
- 1 wrapper wrapper
- 1 tsp filling (from step 1)
- a few drops water
✅ Done when: edges are sealed with no gaps or air pockets
Shape the rest
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Steam until cooked
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Make the dip
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Cool and check
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Serve and store
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The Story Behind the Dish
Steamed shrimp dumplings grew out of the dim sum teahouses of southern China, where small plates of delicate, bite-sized dumplings were served alongside tea throughout the morning. Cooks prized a thin, slightly translucent wrapper that let the pink of the shrimp show through, paired with crunchy bits of vegetable for texture.
At home, families made simpler everyday versions with whatever wrappers and vegetables were on hand, steaming them in bamboo baskets for a quick snack or light meal.
⭐ Why It's Famous
The combination of sweet shrimp, a thin tender wrapper and a light vegetable crunch makes these dumplings a dim sum classic loved by both children and adults.
💡 Fun Fact
In traditional dim sum restaurants, the skill of a cook is often judged by how thin and even they can roll the dumpling wrapper without tearing it.
Guangzhou (Canton), Guangdong province
23.13°N, 113.26°E
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