Shrimp Dumplings with Saffron Shallot Sauce is a dish that blends delicate seafood flavors with a luxurious, aromatic sauce. The dumplings are filled with finely chopped shrimp, fresh herbs, and a touch of ginger for brightness, then steamed until tender and juicy. What sets this recipe apart is the golden saffron shallot sauce—silky, fragrant, and lightly spiced, it adds richness that makes the dumplings feel restaurant-worthy.
This recipe is perfect as a show-stopping appetizer or as part of a special dinner. The shrimp bring natural sweetness, the dumpling wrapper keeps the bite light and tender, and the saffron shallot sauce makes each mouthful indulgent.
Cooking Time: 50 minutes
Serving: 4 portions (about 16 dumplings)
Ingredients
For the Dumplings:
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1 lb shrimp, peeled, deveined, finely chopped
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2 scallions, finely chopped
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1 tbsp fresh ginger, grated
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1 garlic clove, minced
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2 tsp soy sauce
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1 tsp sesame oil
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1/4 tsp white pepper
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16 round dumpling wrappers
For the Saffron Shallot Sauce:
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2 tbsp butter
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2 shallots, finely minced
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1/2 cup white wine (dry)
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1/2 cup heavy cream
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1/2 cup chicken or seafood stock
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Pinch of saffron threads, steeped in 2 tbsp warm water
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Salt and freshly ground black pepper to taste
Instructions
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In a medium bowl, combine chopped shrimp, scallions, ginger, garlic, soy sauce, sesame oil, and white pepper. Mix well.
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Place a dumpling wrapper on a clean surface. Add 1 tbsp of shrimp mixture in the center. Moisten the edges with water and fold into a half-moon or pleated shape, pressing firmly to seal. Repeat with remaining wrappers.
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Place dumplings in a steamer basket lined with parchment or cabbage leaves to prevent sticking. Steam over simmering water for 8–10 minutes, until shrimp filling is cooked through.
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Meanwhile, make the sauce. In a skillet, melt butter over medium heat. Add shallots and sauté until soft and fragrant, about 4 minutes.
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Deglaze the pan with white wine and simmer until reduced by half. Stir in cream, stock, and saffron with its soaking liquid. Simmer gently until slightly thickened, 5–7 minutes. Season with salt and pepper.
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Transfer dumplings to serving plates. Spoon saffron shallot sauce over the top or serve on the side for dipping.
Nutrition (per serving, approx.)
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Calories: 340
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Protein: 22 g
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Fat: 16 g
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Carbohydrates: 22 g
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Sugar: 2 g
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Sodium: 780 mg
Tips
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Make sure the dumpling wrappers are sealed tightly so the filling doesn’t leak while steaming.
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For a lighter sauce, swap heavy cream with half-and-half.
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If you don’t have saffron, turmeric can give a similar golden color, though the flavor will be different.
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Serve with microgreens or fresh herbs as garnish for an elegant presentation.
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Dumplings can be frozen raw and steamed straight from the freezer (add 2–3 extra minutes to steaming time).
