Dumplings with Shrimp
They’ll win the heart of even the most refined gourmet! Shrimp dumplings leave a lasting impression on everyone who tries them. The dough and filling take just minutes to make. Serve these dumplings with a flavorful creamy sauce or simply with sour cream.
Updated : 06 June, 2025
Easy
About 1 hour.
Ingredients
Dough
200 grams
Wheat flour
2
Eggs
1 tablespoon
Vegetable oil
0.5 teaspoon
Salt
Filling
150 grams
Shrimp
150 grams
Curd cheese
1 tablespoon
Lemon zest
to taste
Ground black pepper
to taste
Salt
Sauce
200 milliliters
Cream
2
Garlic
2 tablespoon
Olive oil
5 grams
Basil
1 teaspoon
Wheat flour
0.2 grams
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use top-grade flour. Choose large, high-quality eggs. Any vegetable oil works—sunflower, olive, etc.
Step 2
Sift the flour with salt into a bowl. Make a well in the center.
Step 3
Add eggs and vegetable oil. Knead until you get a smooth, elastic dough. Don’t add too much flour too quickly; otherwise, it may become rubbery. Just dust your surface and rolling pin—dough will absorb what it needs.
Step 4
Roll the dough into a ball, wrap it in plastic wrap, and let it rest for 20 minutes.
Step 5
Meanwhile, prepare the filling. You can substitute shrimp with other seafood, like squid. Use plain or flavored cream cheese—or replace it with soft cottage cheese or processed cheese.
Step 6
Boil the shrimp in salted water for 2–3 minutes. Save the broth. Let the shrimp cool, then peel and devein them. Chop large ones into small pieces. If using pre-cleaned small shrimp, no need to chop.
Step 7
In a bowl, combine cream cheese, shrimp, lemon zest, salt, and pepper. Mix thoroughly.
Step 8
Divide the dough into 2–3 equal parts. Roll each on a floured surface into a thin rectangular sheet. Trim edges if needed. Place filling with a teaspoon along one edge, spaced apart.
Step 9
Fold the dough over the filling. Press edges to seal. Cut into equal squares with a knife or use a decorative cutter. Seal edges with a fork if desired. You can also form traditional dumpling shapes.
Step 10
Now make the creamy sauce. Optionally, replace part of the cream with dry white wine (note: not suitable for kids).
Step 11
Mix flour into cold cream to thicken the sauce. You can keep it runnier if preferred.
Step 12
Heat olive oil in a skillet over low heat. Add halved garlic cloves and a sprig of fresh basil. Sauté until fragrant. Remove garlic and basil.
Step 13
Pour the cream into the skillet. Simmer while stirring for 3–4 minutes until slightly thickened. Season with salt. Remove from heat. Ready! You can also serve these with pesto.
Step 14
Bring the reserved shrimp broth to a boil in a pot over medium heat. Add some dumplings and cook for 3–4 minutes until they float.
Step 15
Plate the shrimp dumplings, drizzle with creamy sauce, sprinkle with ground black pepper and lemon zest, garnish with herbs, and serve. Enjoy!