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Shrimp Dumplings with Sesame Chili Sauce
Shrimp Dumplings with Sesame Chili Sauce
Shrimp Dumplings with Sesame Chili Sauce
Shrimp Dumplings with Sesame Chili Sauce
9.5 inch Copper Titanium Deep Dish Pan Set

Product used

Shrimp Dumplings with Sesame Chili Sauce

Prep Time: 20 mins
Cook Time: 10 mins
Serves: 6-10 (makes 40-50 dumplings)


  • 24 ounces of shrimp, pealed and deveined
  • 1/2 cup cilantro, chopped
  • 4 garlic cloves
  • 1/2 - inch knob of ginger
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Gyoza dumpling wrappers
  • 1 egg, beaten

Sesame Chili Sauce

  • 1/3 cup soya sauce
  • 1/4 cup tablespoons sesame oil
  • 1 scallion, chopped finely
  • 2 small red chili peppers, chopped finely
  • 1/2-inch knob of ginger, grated
  • Juice of 1/2 lime
  • 5 teaspoons coconut sugar
  • 1 tablespoon sesame seeds, toasted


1. Add shrimp, cilantro, garlic, salt, and pepper to a food processor. Pulse until a smooth paste is formed.

2. Brush a small amount of beaten egg on one half of the wonton wrapper. Using a teaspoon, scoop a spoonful of the shrimp mixture onto the wrapper and fold in half. Seal the dumping tightly with your fingers or with a fork.

3. Fill the CRUX 9.5" Copper Titanium Deep Dish Pan 2/3 of the way full with water. Bring the water to a boil, and place about 8 dumplings at a time. After about 2 minutes, the dumplings should rise to the top. Cook for an extra minute or until the shrimp becomes slightly pink. Remove them at this point, and transfer them to a bowl with cold water.

4. For the dipping sauce, mix all the ingredients in a small bowl.

5. Serve the dumplings with the sesame chili sauce.


  • Substitute wonton wrappers for gyoza wrappers.

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