DINNER DISHES

Shrimp Dumplings in Black Sauce

These open top dumplings of filled extremely flavorful, tender and juicy presents on a plate.

By Vickypee  I  Published on June 2 , 2024

Jump To RecipeServe dumplings in a bowl with sweet black soy sauce and crispy garlic.

These much-loved, open top dumplings as they serve in bowls with black vinegar, crispy garlic and fresh chili flakes. They’re much easier to prepare than gyoza. This recipe for shumai we often call it open top dumpling, a popular steamed dumplings in dim sum restaurants. They’re small, cup-shaped and typically filled with pork and shrimp. Shumai can be assembled in moments although you can use any dumpling wrappers, square or round for these.

Most Asian dumplings consist of mixture stuff into dough wrapped around a filling, then steamed, boiled, or pan-fried. Nearly Today, dumplings are enjoyed around the word. This recipe cover some of the most well-loved traditional Asian dumpling that are steamed.

This recipe makes around 35 dumplings. I would steam a batch of dumpling for breakfast on the morning, and packed some of them in my husband lunch boxes, extra with couple of coriander sprigs, and freeze the rest of dumplings for eat them every other day.

Make dumplings at home with fresh ingredients.

Making Dumplings at Home

When you have a little time on your hand making dumplings at home. Rolling out wrappers it’s not necessary where store-bought wrappers can come in handy. Look for them in the shelf of refrigeration at Asian supermarket, usually near the fresh noodles.

Kitchen Note

You can make the mixture a day in advance and keep them covered with plastic wrap until you are ready to shape dumplings.

If you’re making the dumplings in advance, arrange on a tray lined with non-stick baking paper. Top with more paper and cover in plastic wrap. Refrigerate for up to 24 hours ahead of steaming.

Freezing dumplings is the most ideal method.

How to Frozen Dumpling for later use

Making batches of dumpling is more convenient since you can freeze the dumplings and cook them anytime you want. We’d make a double recipe of dumplings. Once we’ve completed all the dumplings, they are ready to cook immediately or to freeze for later use. Freezing dumplings is the most ideal method, it is best in retaining the taste and texture. To freeze:

  1. Line the tray with baking paper, place the dumplings on the single layer with enough space in between to prevent sticking. Place the tray of dumplings into the freezer uncovered and let them set until fully frozen for about 1 to 2 hours.
  2. Once the dumplings are fully frozen, transfer them to a zipper lock bag, you can divide the dumpling according to the number of serve meals.
  3. Then squeeze out as much air as possible from the bag, seal the bag, put the label with date of preparation, and store them in the freezer for up to 2 mouths
  4. The dumplings can be cooked straight from frozen. You don’t need to defrost uncooked dumplings since you risk letting the dumpling skin soak in melted ice.

How to Shape Open Top Dumplings

Shape dumpling by placing wrapper on your hand.

Step 1: place the wrapper on top of the side of index and thumb. Scoop 1 heap tablespoon of mixture with spoon and place it in the center of the wrapper. Wrap the wrapper around the filling so that it’s pleated round it and the filling come up nearly to the top.

Fill dumpling dough and flatten the top.

Step 2: flatten the top by using a butter knife. Tap it on the work surface, and flatten the bottom part by using your hand and finger. You want it to be a tight, compact dumpling.

Use your hand and finger to flatten the bottom and compact dumpling.

Step 3: repeat with all the wrappers and filling, then place on a tray.

Recipe

Shrimp Dumplings in Black Sauce

Makes 35 Dumplings

Ingredients

  • 300g cooked and peeled shrimps, roughly chopped
  • 350g ground pork
  • 35-40 wonton wrappers
  • 3 garlic cloves, crunched
  • 2 teaspoons sesame oil
  • 2-cm ginger root, grated
  • 4 spring onions, very finely chopped
  • 12 water chestnuts, chopped
  • A small bunch of coriander, finely chopped, plus extra to serve
  • 3 tablespoons corn flour
  • 2 eggs white
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon freshly ground white pepper

For fried garlic

  • 1 tablespoon vegetable oil
  • 6 garlic cloves, minced

To make the fried garlic, add the oil in a small frying pan over low heat, add the garlic and cook for 1 to 2 minutes until golden.

For black sauce

  • ¼ cup black soy sauce
  • 1 tablespoon black vinegar
  • 1 tablespoon sugar
  • ¼ cup hot water
  • 1 tablespoon sliced spring onion
  • 2 tablespoons sliced coriander
  • 1 tablespoon thinly sliced red chili

To make the sauce, combine the vinegar, sugar and hot water in a bowl, stir until the sugar has melted. Add the chili, coriander, and spring onion.

Note for sauce

  • You can use white vinegar instead of black vinegar.
  • Reduce a half of sugar if you use black sweet soy sauce.
  • Double the amount of sauce if you’d like the dish to have a juicy sauce.

Directions

  1. Place all the ingredients except wrappers in food processor and pulse until chunky. Alternatively, using your hands, mix well, making sure the mixture is evenly combined.
  2. Place a wrapper in your hand and spoon 1 heaped tablespoon of the mixture into it. Wrap the wrapper around the filling so that it’s pleated round it and the filling come up nearly to the top. Flatten the top by using a butter knife tap it on the work surface, and flatten the bottom part by using your hand and finger.
  3. You want it to be a tight, compact dumpling. Repeat with all the wrappers and filling, then place on a tray.
  4. Fill a pot or wok with a couple of inches of water and bring to a boil. Place some baking paper with hold cut through in the bottom of a steamer.
  5. Arrange the dumpling, in batches, so that they are not touching each other, then cover and steam for about 6 to 8 minutes.
  6. Transfer the dumplings to a plate, set aside and keep warm, while you cook the rest.
  7. Serve with the black vinegar sauce in a bowl and fresh coriander leaves on the side.
This recipe is a bowl of popular dim sum restaurants.

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Hi, I'm Vickypee

The happy contents in life. Here you’ll find recipes and inspirations as well as creating more enjoyable life in and out of the kitchen. A must-have for fast weeknight dinners stand always look yummy.

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