Shrimp & Kimchi Dumplings

Photography TANGO | Food Styling Nataly Simard | Prop Styling Caroline Simon

  • Prep time 45 minutes
  • Total time 1 hour & 10 minutes
  • Portion size 6 servings
  • Credits : Canadian Living Magazine


Dumpling Sauce:


Dumplings In bowl, combine shrimp, green onions, ginger and kimchi; season with salt and pepper.

Pour some water into small bowl. Lightly dust work surface with cornstarch. Place one dumpling wrapper on work surface; spoon about 1 tbsp shrimp filling in centre. Dip finger in water and wet edge of dough. Gently fold dough over into half-moon shape; pinch edges together making small folds to seal. Repeat with remaining dumpling wrappers and shrimp filling. (Make-ahead: Can be placed on baking sheet and frozen for a few hours, then transferred to large resealable plastic bag and frozen for up to 6 months. Cook from frozen; adjust cooking time by 3 to 5 minutes more when steaming.)

In large skillet with lid, heat 1 tbsp of the vegetable oil over medium heat. Add 12 dumplings and cook, turning halfway through cooking time, about 4 minutes. Pour in 1/4 cup water; quickly cover and let cook for about 3 minutes. (To avoid splatter, have lid ready to cover skillet as soon as water is added.) Remove lid; cook until water has completely evaporated. Transfer to plate; keep warm. Repeat with remaining dumplings and vegetable oil. Drizzle with sesame oil; sprinkle with chopped green onions and sesame seeds. Serve with Dumpling Sauce, and blanched edamame, if desired.

Dumpling Sauce In small bowl, whisk together soy sauce, rice vinegar and sesame oil, and chili oil, if desired.





  • 1/2 tsp salt

  • 2 cups all-purpose flour, sifted

  • cornstarch

Pour 1/2 cup hot water into measuring cup. Stir in salt until dissolved. Place flour in large bowl; whisk in salt water, a little at a time, until well mixed. Using hands, mix dough until ball forms (add a little water, if necessary.)

Place dough on work surface lightly dusted with cornstarch. Using hands, knead until smooth, 2 to 3 minutes.

Divide dough in half and shape each half into 1 1/2-inch diameter log. Wrap dough logs in plastic wrap; set aside for about 30 minutes.

Place logs, one at a time, on work surface lightly dusted with cornstarch. Slice into 3/4-inch discs. (Cover dough with damp cloth while you’re not working with it to prevent it from drying out.) Using hands, roll each slice into ball. Using rolling pin, roll each ball into 3-inch circle. Stack circles, dusting with cornstarch in between. Wrap stack in plastic wrap; set aside. (Make-ahead: Can be frozen for up to 3 months. Thaw in refrigerator 24 hours before use.).   MAKES ABOUT 36 WRAPPERS

Nutritional facts PER EACH OF 6 SERVINGS about:

  • Calories 360
  • Total fat 11 g
  • Saturated fat 2 g
  • Cholesterol 160 mg
  • Sodium 1,015 mg
  • Total carbohydrate 38 g
  • Fibre 3 g
  • Sugars 1 g
  • Protein 26 g
  • Iron 3.9 mg
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Lunch & Dinner

Shrimp & Kimchi Dumplings