Crystal Shrimp Dumplings
Prep time
Cook time
Total time
Shrimp and cilantro gyoza
Recipe type: Appetizer
Cuisine: Chinese
Serves: serves 6-8
  • 8 oz. (250g) shelled and deveined medium-sized raw shrimp
  • ¼ teaspoon salt
  • ½ teaspoon sugar
  • Dash of white pepper
  • ½ teaspoon dark sesame oil
  • 1 teaspoon all-purpose cornstarch
  • 1 egg white, divided in two portions
  • 4 tablespoons finely chopped fresh coriander leaves (cilantro)
  • 20 store-bought round dumpling wrappers (gyoza wrappers)
  • 1 tablespoon oil
  • 1.2 cup (125 ml) water
  • Dipping Sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon chopped green onion (scallion), white and green parts
  1. Soak shrimp in salted water to remove fishy taste
  2. To make filling, first chop the shrimip into a paste with a knife or a food processor. (I used a food processor)
  3. In a medium bowl, combinet the shrimp, salt, sugar, pepper sesame oil, cornstarch, ½ egg white and cilantro.
  4. In a separate small bowl, beat teh remaining ½ egg white with 1 tablespoon water for sealing the dumplings.
  5. Make the dipping sauce: Mix the soy sauce, balsamic venegar and green onions. Set aside.
  6. Place 2 teaspoons fo the filling in the center of each dumpling wrapper. Brush with the egg mixture along the edge. Fold over to form a hlf-circle.
  7. Heat the oil in a wok or skillet over meium-high heat. Add all of the dumplings and pan-fry for 1 minute.
  8. Add the water. Cover and cook for 1 minute, then remove the cover and continue to cook until the water is completely gome, about 2 minutes. Serve immediately wit the dipping sauce.
Recipe by Asian Lifestyle Design at