Shrimp, Carrot & Chive Dumplings
Plump dumplings bursting with sweet shrimp, crisp carrots and fragrant chives. A light egg-white bind keeps the filling juicy and tender—perfect for weeknight dinners or festive gatherings.
Story
These dumplings celebrate the classic Cantonese combination of seafood and fresh aromatics. The egg white acts as a silky binder that keeps the shrimp bouncy without weighing it down. While folding takes a little practice, the half-moon shape is forgiving—any crimps will hold as long as you pinch firmly.
Ingredients
raw shrimp, peeled and finely chopped
300 g
small carrot, cut into tiny dice
1
fresh chives, snipped fine
3 stalks
large egg white
1
sea salt
½ tsp
round dumpling wrappers
45
water for sealing and boiling
as needed
Instructions
1
Create the filling
In a roomy bowl, combine the chopped shrimp, carrot dice and chives. Pour in the egg white and sprinkle with salt. Stir vigorously with chopsticks or a fork until the mixture turns sticky and slightly springy—this texture helps the dumplings hold together during cooking.
2
Shape the dumplings
Lay a wrapper flat in your palm. Spoon a heaped teaspoon of filling into the center. Dip your finger in water and run it along the wrapper's edge. Fold the circle in half to form a half-moon, then pinch firmly to seal. For a prettier finish, pleat the top edge twice before pressing shut. Repeat until the filling is gone.
3
Boil to perfection
Bring a large pot of water to a vigorous rolling boil. Gently lower 10–12 dumplings into the water, stirring once to prevent sticking. When they bob to the surface (about 5 minutes), let them cook 1 minute more to ensure the shrimp is opaque inside. Scoop out with a slotted spoon and serve hot with black vinegar or chili oil.
