12-Min Shrimp Blanket Dumplings
These Shrimp Blanket Dumplings are juicy, crispy, and ready in just 12 minutes. No folding, pleating, or sealing required.
Ingredients
For the filling
- 1½ pounds shrimp, peeled, deveined, and roughly chopped
- 1½ tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- ½ teaspoon ginger, grated
- 5 stalks scallions, thinly sliced
For the dumplings
- 9 sheets wonton wrappers or dumpling wrappers
- 1 tablespoon cooking oil, high-smoking-point
- ¾ cup water
For the serving sauce
- 1 stalk scallion, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon chili oil
Instructions
- To make the filling: In a large mixing bowl, combine the chopped shrimp, oyster sauce, sesame oil, and cornstarch until the shrimp becomes slightly sticky. Add the grated ginger and scallions, then mix until evenly combined.
- To assemble the blanket dumplings: With the heat off, spread the cooking oil evenly over the bottom of a large nonstick pan. Scoop 9 portions of the shrimp filling into the pan, leaving a little space between each one. Lay a wonton or dumpling wrapper over each mound like a little blanket, gently pressing it so it hugs the filling.
- To pan-fry the dumplings: Place the pan over medium heat and pan-fry for about 1 minute, until the shrimp filling begins to set.
- To steam the dumplings: Carefully pour the water into the pan. While you add the water, partially cover the pan to help contain the hot oil splatter. Once all the water has been added, cover the pan completely and steam for about 4 minutes, or until the shrimp is fully cooked through.
- To crisp the dumplings: Remove the lid and continue cooking for about 1 minute, until the water has evaporated and the bottoms are beautifully golden and crispy.
- To finish and serve: Turn off the heat and sprinkle the scallions over the dumplings. Serve with the soy sauce and chili oil, or drizzle them directly over the dumplings.
Video
Notes
- Roughly chop the shrimp: This creates a juicy, slightly bouncy filling. For a finer texture, pulse the shrimp in a food processor instead.
- Start with a cold pan: Assemble all the dumplings before turning on the heat so they start cooking together and finish at the same time.
- Pan-fry before steaming: Let the shrimp filling set before adding the water so the dumplings hold their shape during steaming.
- Control the splatter: While adding the water, partially cover the pan to help contain the hot oil splatter. Once the water is in, cover the pan completely.
- Golden crispy bottom: Let the dumplings cook undisturbed during the final minute so the bottoms become beautifully crisp.
- Wrapper choice: Wonton wrappers are thinner and more delicate, while dumpling wrappers are thicker and chewier. Both work well.