Only 6 ingredients are needed to make these simple and delicious baked shrimp dumplings. Thank you Reynolds Wrap® for sponsoring this post!
If you are a lover of pot stickers like I am but find the process of making them from scratch too time consuming, then you will love this recipe.
This is an easy dumpling recipe I like to default to whenever I invite people over for a meal because it doesn’t take long to make and everyone loves it.
Instead of the traditional method of chopping and mixing shrimp with various ingredients and pan frying them, the shrimp are left whole and baked in the oven. This means that very little prepping is needed and most of the
cooking baking is left unattended.
Since gyoza wrappers have a tendency to get sticky, I’m using Reynolds Wrap® Non-Stick Foil to bake these shrimp dumplings. The non-stick feature makes it very easy to pick them up once the baking is done, and minimal cleanup is also a bonus.
Ingredients for baked shrimp dumplings:
- Shrimp: Medium to large shrimp. I recommend looking for sustainable shrimp that have been farmed in the US since they taste better and are friendlier to the environment.
- Gyoza wrappers: Also called pot sticker wrappers, you can use round or square ones.
- Olive oil: A little oil is needed to moisten the wrappers, but don’t go overboard! A little goes a long way here.
- Parmesan cheese: Freshly grated parmesan add umami and a pungent element to the dumplings.
- Smoked paprika: Smoked paprika does exactly what the names says – it adds smokiness to the dish and also a little sweetness.
- Salt and pepper: Season with plenty of salt and pepper to make the shrimp shine.
- Reynolds Wrap® Non-Stick Foil: The non-stick foil is makes it easy to bake the dumplings without having to worry about them sticking.
How to make shrimp dumplings:
- Gather all of your kitchen tools and ingredients.
- Preheat the oven to 380ºF.
- Thaw the shrimp and peel them, leaving the tail on. Clean the shrimp by deveining them. Next, make a few shallow cuts along the body of shrimp, widthwise, to prevent it from curling too much during the baking process.
- Cover a baking sheet with Reynolds Wrap® Non-Stick Foil, including the edges, with the dull side facing up (the non-stick side).
- Place the gyoza wrappers flat, in one layer, on Reynold’s non-stick foil. Brush each wrapper with a little olive oil, leaving the edges bare. Add a little cheese in the center of each wrapper and top with a shrimp, leaving the tail sticking out.
- Dip your index finger in water and run it along the edge of a wrapper. Fold in half and gently press until the edges are properly sealed.
- Baked in the oven for 10 minutes and flip the dumplings over. Bake for an additional 5 to 7 minutes, or until desired crispiness. Serve.
Best dipping sauce for dumplings
These baked shrimp dumplings are delicious on their own but I alway make sure to offer a couple of dipping sauce options to make the dinner experience more interesting.
Making a dipping sauce doesn’t have to be complicated either! Take this gyoza sauce which happens to be one of my favorite of all time. It only requires three ingredients and five minutes to make. Another sauce I really enjoy pairing with potstickers is this colorful and spicy bibimbap sauce.
If you are looking for something sweeter, duck sauce or peanut sauce might be something you prefer.
What to serve with baked shrimp dumplings
This recipe makes about 10 to 12 dumplings which can be served as a side or a snack. If you are planning to serve these dumplings as part of a meal, I recommend pairing them with:
If you are planning to serve them as a snack, here are some of my favorites that I like to pair with:
Did you like this baked shrimp dumplings recipe? Are there changes you made that you would like to share?Print
Only 6 ingredients are needed to make these simple and delicious baked shrimp dumplings.
- 10 to 12 large shrimp with the tail on, thawed
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 1/3 cup freshly grated parmesan cheese
- 10 to 12 gyoza/dumpling wrappers
- Olive oil, for brushing the wrappers
- Preheat the oven to 380ºF.
- Remove the head of each shrimp and carefully peel and devein each shrimp, leaving the tail on.
- Make a few shallow cuts across the shrimp, widthwise, all the way to the tail. This prevents the shrimp from curling too much during the cooking process.
- Put the shrimp in a bowl and season with salt, pepper, and smoked paprika. Toss the shrimp using your fingers or a spoon, to coat the shrimp evenly.
- Cover a baking sheet with Reynold’s non-stick foil, with the matte side facing up.
- Place the wrappers on Reynold’s non-stick foil and brush the inside of each wrapper with a little oil.
- Add a little parmesan cheese in the center of each wrapper and top with a shrimp.
- Wet your index finger and run it along the edge of a wrapper. Fold the wrapper in half and gently press the edges to seal the dumpling, leaving the tail sticking out. Make sure that the wrapper is properly sealed otherwise it may open up while it’s baking. Repeat this step for all the dumplings.
- Bake in the oven for 10 minutes and flip the dumplings over. Bake for 5 to 7 minutes, until crispy and golden.
- Serve as is or with your favorite dipping sauce.
Save these shrimp dumplings in foil and refrigerate for up to 2 days.
- Serving Size: 1 dumpling
- Calories: 51
- Sugar: 0g
- Sodium: 87.5mg
- Fat: 1.1g
- Saturated Fat: 0.4g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 3.2g
- Fiber: 0.1g
- Protein: 3.1g
- Cholesterol: 17.1mg
Keywords: shrimp dumplings