Past Recipes
Seared Shrimp Dumplings

Seared Shrimp Dumplings with Ginger and Black Vinegar Dipping Sauce

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Recipe Details


Plated customers have spoken: Our dumpling wrappers went over so well, it's time to make the real deal. These seared and steamed pouches are packed with a gingery shrimp filling and served with tangy black vinegar and soy sauce for dipping. Chef Shanna's teaching you the simpler triangle fold—though if you want to try your hand at more intricate folds, this recipe's complete with a fun tutorial!


  • < 600 Calories
  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 480
  • Protein 29g
  • Total Carb 59g
  • Total Fat 13g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • package dumpling wrappers
    package dumpling wrappers
  • scallions
  • ginger
    1/3 ounce
  • garlic
    3 cloves
  • shrimp
    10 ounces
  • sesame oil
    2 teaspoons
    sesame oil
  • gluten-free soy sauce
    5 packets
    gluten-free soy sauce
  • cornstarch
    2 teaspoons
  • black vinegar
    2 tablespoons
    black vinegar
  • crushed red pepper
    1/4 teaspoon
    crushed red pepper

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 12" large nonstick pan with lid
  • 12" large high-sided pan with lid


  • Soy
  • Crustacean Shellfish
  • Egg
  • Wheat

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Set aside dumpling wrappers to come to room temperature. Rinse all produce. Trim and discard scallion roots; thinly slice, keeping whites and light greens separate from dark greens. Trim and discard skin of ginger; slice half into thin matchsticks, then mince remainder. Mince garlic. Combine minced ginger and garlic; sprinkle over ⅛ teaspoon salt. Using a large knife, repeatedly scrape over mixture at a 45° angle to make a smooth paste.

  2. Make shrimp filling

    Make shrimp filling

    Pat shrimp dry with paper towel; chop to pea-size pieces. Heat sesame oil in a large nonstick pan over medium-high heat. When oil is shimmering, add ginger-garlic paste, shrimp, 2 packets soy sauce, ¼ teaspoon salt, and black pepper. Cook, stirring, until shrimp are opaque and just pink, 4-6 minutes total. Transfer shrimp to a large bowl; stir in cornstarch and scallion dark greens to combine. Wipe pan clean and reserve for Step 5.

  3. Make dipping sauce

    Make dipping sauce

    While shrimp cook, in a medium bowl, whisk together black vinegar, crushed red pepper (skip or use half for less heat), ginger matchsticks, scallion whites and light greens, and remaining soy sauce to combine. Set aside until ready to serve. Wait until shrimp filling is made before moving on to the next step.

  4. Fold shrimp dumplings

    Fold shrimp dumplings

    Fill a small bowl with water. On a clean, dry surface, stack dumpling wrappers and cover with a damp paper towel. Working 1 at a time, rub water on outer edges of wrapper. Add 1 tablespoon shrimp filling to center. Using the thumbs and forefingers of both hands, push 3 sides up toward center to form a triangle shape, then pinch tightly to seal.

  5. Sear shrimp dumplings

    Sear shrimp dumplings

    In a large high-sided pan, add enough water to reach ½-inch up sides of pan. Cover pan and bring to a simmer over medium-high heat. Meanwhile, return nonstick pan from shrimp to medium-high heat with 1½ tablespoons canola oil. When oil is shimmering, add dumplings in a single layer, seam-side up—work in batches and add oil in between as needed. Sear until golden on bottom, 1-2 minutes.

  6. Steam and plate dumplings

    Steam and plate dumplings

    Transfer seared dumplings (again, seam-side up) to pan with simmering water, still over medium-high heat. Cover pan; cook, working in batches, until warmed through, 2-3 minutes. Using a slotted spoon, transfer to a paper towel–lined plate to drain. Divide shrimp dumplings between serving plates. Serve with black vinegar dipping sauce and enjoy!

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