Corn-Shrimp Dumplings

These fresh, light corn-and-shrimp dumplings from F&W’s Kay Chun are a cinch to make.

  • Total Time:
  • Servings: Makes 20 dumplings

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  • 1 ear of corn, shucked, kernels cut off the cob
  • 1/2 pound shelled and deveined shrimp, chopped
  • 2 scallions, minced
  • 2 teaspoons minced garlic
  • 2 teaspoons minced peeled fresh ginger
  • Kosher salt
  • 20 small, round gyoza wrappers
  • Soy sauce, for dipping

How to make this recipe

  1. In a medium bowl, mix the corn kernels with the shrimp, scallions, garlic and ginger and season with salt. Brush the edges of the wrappers with water and spoon 1 tablespoon of the filling in the center of each. Fold one side of the wrapper over to form a half moon, pressing the edges together to seal. In a steamer basket, steam the dumplings over simmering water until cooked through, 3 to 4 minutes. Alternately, boil the dumplings for about 3 minutes. Serve with soy sauce.

Make Ahead

The uncooked dumplings can be frozen for up to 1 month.

Contributed By Photo © John Kernick Published September 2014

497065 recipes/corn-shrimp-dumplings 2014-08-08T17:12:14+00:00 Kay Chun summer|cocktail-party|game-day|graduation-party|asian|appetizers-starters|20-for-a-crowd|fast|healthy|make-ahead|weeknight-dinner september-2014 recipes,corn-shrimp-dumplings 497065

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