Steamed Shrimp Dumplings with Chinese Chives

At the Manhattan outpost of the Michelin-starred dim sum house Tim Ho Wan, these shrimp dumplings are a top pick. Making the wrappers might take a little extra time, but it is simple to do and well worth the effort. Slideshow: More Shrimp Recipes 

Steamed Shrimp Dumplings with Chinese Chives
With all the weather going on, takeout might not be an option. Get your dumpling fix with these homemade variety. Making the wrappers might take a little extra time, but it is simple to do and well worth the effort. Photo: © Abby Hocking
Active Time:
45 mins
Total Time:
1 hrs 50 mins



  • 1/2 ounce dried shiitake mushrooms

  • Boiling water

  • 8 ounces shrimp­—peeled, deveined and finely chopped

  • 1 cup finely chopped Chinese garlic chives, chives or scallions

  • 1 tablespoon plus 1 teaspoon canola oil

  • 2 teaspoons sugar

  • 1 1/2 teaspoons kosher salt

  • 1 teaspoon cornstarch


  • 1 cup wheat starch (see Note)

  • 1/2 cup cornstarch, plus more for dusting

  • 1 cup boiling water

  • Soy sauce, for serving


  1. Make the filling In a small bowl, cover the mushrooms by 1 inch with boiling water. Let stand until tender, about 30 minutes. Drain well and finely chop (you should have 1/3 cup).

  2. In a medium bowl, mix the shrimp with the mushrooms, chives, oil, sugar, salt and cornstarch. Let stand for 10 minutes.

  3. Meanwhile, make the dough In a large bowl, stir the wheat starch and 1/2 cup of cornstarch with the boiling water until the dough comes together; let cool slightly. Lightly dust a work surface with cornstarch and turn the dough out onto it, then knead until smooth, about 2 minutes. Wrap the dough in plastic and let rest for 15 minutes at room temperature. Cut the dough into 2 equal pieces. Roll each piece into a 1-inch-thick log (12 inches long) and cut each log into twelve 1-inch-thick slices. Using a lightly cornstarch-dusted rolling pin, roll out each piece of dough to a 3 1/2-inch round. Arrange the wrappers on a cornstarch-dusted baking sheet (it’s OK if they overlap slightly) and keep covered with plastic wrap while you prepare the rest.

  4. Spoon 1 tablespoon of the filling in the center of each wrapper. Fold the dough up and over the filling to form a half-moon and pleat to seal the dumpling completely. Repeat with the remaining filling and wrappers.

  5. Line a large steamer basket with parchment paper and lightly grease or spray the paper with oil. Set the basket in a pot of boiling water. In 2 batches, steam the dumplings until the wrappers turn transparent and the filling is firm to the touch, 8 to 10 minutes. Serve with soy sauce for dipping.

Make Ahead

The filling can be refrigerated overnight.


Wheat starch is a key ingredient to making the translucent wrappers for many dumplings. Look for it at Asian markets and on

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