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Shrimp Filled Dumplings


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  • 1/2 pound medium shrimp peeled, deveined
  • 1 large egg white
  • 2 tablespoons chopped yellow onions
  • 1 tablespoon chopped fresh cilantro leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon sesame oil
  • 24 wonton wrappers
  • Oil for frying


Servings 24


Step 1

Put the shrimp, egg white, onions, cilantro, salt, cayenne, and sesame oil in a food processor and pulse 2 or 3 times to finely chop. Do not puree. Cover and refrigerate until ready to use. Can be made 1 day ahead and will keep for 2 days. (Makes about 1 1/2 cups)

For the dumplings: Place a spoonful of the shrimp filling in the center of each wonton wrapper. Lightly wet the edges of the wrappers with water. Fold the wrapper over the filling, forming a triangle and seal completely.

Preheat the fryer. Fry the wontons in batches until golden brown, about 2 minutes. Remove and drain on paper towels. Season with salt.

This recipe yields 24 dumplings.

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