Shrimp Dumplings

Prep Time 20 min

Cuisine Savoury

Use Within Immediately


In a frying pan, add the oil and fry the shallots and the shrimp in medium heat for a couple of minutes. Then add the chopped pickled veggies and cook for another minute. Add the minced meat and chop it up with a spatula, cook until the meat has browned.

Add the soy sauce, sugar, five spice and sesame oil, cooking wine, and water and mix well. Finally add Manilife Crunchy Peanut Butter and the chopped spring onions and mix everything until well incorporated.

For the dough, add both starches onto a bowl and pour boiling water, use chopsticks to combine everything until the dough comes together. Cover and let it cool down for about 5-10min before kneading.

Once it’s not too hot to handle, add the oil and knead the dough until smooth. Divide the dough into 12 equal balls, and roll them flat with a rolling pin (tortilla press also works if you’re strapped for time!)

Add one large teaspoon of filling into the wrapper, fold it in half and pinch the corners, repeat until both wrapper and filling have been used up.

To cook the dumplings steam over high heat for 10min. You can give them a little brush of oil once finished to keep them nice and shiny!

Serve them with your fav dumpling dipping sauce – we of course recommend satay!


Serves 12 dumplings

  • Filling:

  • 1 tbsp rapeseed oil

  • 1 shallot, finely chopped

  • 10gr dried shrimps, rehydrated and chopped

  • 20gr Chinese preserved vegetables

  • 50gr minced pork

  • 1 tsp light soy sauce

  • 2 tsp brown sugar

  • 1/2 tsp Chinese five spice

  • 1 tsp sesame oil

  • 1 tsp Chinese cooking wine

  • 50ml water

  • 20gr Manilife Crunchy Original Roast

  • 20gr spring onion, chopped

  • Wrapping dough:

  • 75gr wheat starch

  • 50gr tapioca starch

  • 150ml boiling water

  • 1tbsp rapeseed oil



Deep Roastâ„¢ Crunchy Peanut Butter - Tub

Deep Roast

Original Roast Crunchy Peanut Butter - Tub

Original Roast

Deep Roastâ„¢ Smooth Peanut Butter - Tub

Deep Roast