Delicious pan-fried Chinese dumplings filled with shrimp and sweet corn.
Every juicy bite of these dumplings brings me back to early days in China. I moved to Nanjing, China, for work right after graduating from college. It was my first time living on my own in an apartment, and it just happened to be halfway across the world from everything I knew.
I arrived in Nanjing, nervous and jet-lagged, with two suitcases packed with all my worldly possessions and was greeted by our office assistant. She immediately took me shopping for what she deemed should be essentials in my apartment, like sheets, towels, dishes, bottled water, and a rice cooker.
I had a rice cooker growing up, but we didn’t use it very frequently and I did not consider it a necessity. The office assistant assured me that I must have one and helped me pick a unit from the rows of options in the Chinese department store.
I quickly learned that my rice cooker could be used for many things in addition to rice, like steamed vegetables, soups, and my favorite – Chinese jiaozi (dumplings). This recipe is a recreation of my favorite dumplings from those days.
Helpful Tools and Ingredients
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Won Ton Wrappers: This recipe uses a dumpling shortcut – premade won ton wrappers. The brand I generally use is Nasoya. I find it in the health food section of my local grocery store near the tofu. You can also find these at Asian markets.
Zhenjiang vinegar: This is the classic dipping sauce for dumplings in China. It’s a rice-based black vinegar. You can find it in Asian markets or on Amazon. You may also see it called Chinkiang vinegar.
Large nonstick saute pan: This GreenPan saute pan is my favorite nonstick pan and is perfect for making these dumplings!
How to Make Shrimp & Corn Dumplings
You’ll start by making the shrimp corn mixture for the filling and getting a water bowl ready. Then you’ll form the dumplings!
Start by placing a won ton wrapper in your hand and spoon a small amount of filling in it. Then wet the edges of the wrapper using your finger.
Fold in half diagonally and press the edges together to seal. Then bring the two far corners of the triangle together to make a half-moon shape and pinch to hold together. Then repeat for the rest.
To cook, you’ll start by heating up a large nonstick pan. Pan fry to get a golden color and the bottom. Then add some vegetable broth to the pan, cover, and steam until the filling is cooked through. Serve with Zhenjiang vinegar dipping sauce.
Don’t Make Ahead
The dumplings are best when cooked right after you’ve put them together. They got soggy when I tried making them a few hours ahead of time and did not brown as well.
How to Store Leftover Dumpling Wrappers
When I make these dumplings, I use the Nasoya brand dumpling wrappers and generally use just half the package. You can either double the recipe and use all of the wrappers or store the remaining wrappers in a Ziploc bag in the fridge for later use.
Dipping Sauce Substitute
If you can’t find Zhenjiang vinegar or don’t have any on hand, you can use a mixture of soy sauce and rice vinegar in a pinch. It’s definitely not the same as Zhenjiang vinegar, but still works!
If you’re looking for some more Chinese recipes inspired by my years living in China, try these ginger scallion noodles, this sweet and sour fish, or a side dish of Sichuan eggplant.
If you try this recipe for shrimp and corn dumplings, please leave and a comment below and let me know what you think!Leave a comment and review below if you try this to let me know what you think!
Shrimp and Corn Dumplings
- 2 green onions
- 8 oz can whole sweet corn (drained)
- 1 teaspoon sesame oil
- 2 teaspoons fresh ginger (grated)
- 1 tablespoon soy sauce
- 4 oz raw shrimp (peeled and deveined)
- 6 oz won ton or dumpling wrappers (1/2 of a nasoya packet)
- 4 tablespoons vegetable oil
- 1/2 cup vegetable broth
- Cut the green and white parts of the green onions into thin slices. Place in a medium bowl. Add the drained corn, sesame oil, ginger, and soy sauce to the bowl.
- Chop the shrimp into small pieces and add to the bowl. Stir until combined.
- Fill a small bowl with water. Place a won ton wrapper in your hand and add a small amount of filling (about ½ tablespoon). Use your fingers to wet the edges of the wrapper. Fold diagonally and pinch the edges to seal. Then squeeze the two far corners of the triangle together to make a half-moon shape. Set aside and continue until you've used up the filling.
- Once all of the dumplings are prepared, heat about 2 tablespoons vegetable oil in a large nonstick saute pan over medium heat.
- Add half of the dumplings in a single layer. Cook for 2 to 3 minutes until a golden crust forms on the bottom. Then add vegetable broth to the bottom of the pan and cover.
- Cook for another 2 to 4 minutes until the dumplings are glossy and slightly translucent. When you think they're ready, take one out of the pan, cut in half, and make sure the shrimp is fully cooked through.
- Move the dumplings to a plate and cook the rest of the dumplings using the same steps.
- Serve the dumplings with the Zhenjiang vinegar as a dipping sauce.
Thank-you for the recipe. Can you tell me what the yield is for this recipe, i.e. the number of dumplings produced from the recipe-I don’t see it written anywhere.
Btw, there is a way to make dumplings ahead without becoming soggy. Restaurants that sell hundreds of dumplings everyday don’t have time to assemble them fresh in real time. Some restaurants solve this problem by cooking them from frozen but there is a better way. I suggest making them no longer than 6 hours in advance using this technique. When your dumplings are assembled and on a sheet pan or whatever flat dish you are using to hold them, take 1-2 tablespoons of cornstarch and gently place it in a fine mesh small sieve, 3-4 inches in diameter. Tap the sieve gently over the dumplings about 3-4 inches away and lightly “dust” the dumplings with the cornstarch just as you would dust powdered sugar over a dessert. Place the dumplings in the fridge UNCOVERED for up to 6 hours. The cornstarch prevents moisture from developing. It will also help form a crust when fried and thicken any liquid added to the pan.
Wow! These look perfect. I tried making dumplings a few weeks ago and had a terrible time with the folding – yours look so good!
It definitely takes practice, but gets easier over time!
OOOh these look yummy! I need to try them
What could be better than fresh, homemade dumplings. I love the corn and shrimp filling – such a great combo!
These are so perfect! I know if I tried them, people would be asking what on earth that mess was. There is nothing like a good dumpling.
Oh my gosh, my son LOVES these! I don’t think I’ve ever made them with corn… good idea!