Shrimp & Brussels Sprouts Dumplings

Shrimp and brussels dumplingsOh man. You guys, steamed dumplings have to be one of my all-time favorite side orders. I don't know what it is, but I think I could eat steamed dumplings just about every week, at least once. 🙂Shrimp and brussels dumplings  The only problem is all the take-out steam dumplings available in my hometown contain either pork, chicken, or beef (mostly spicy pork). I very rarely, like just a couple times a year, eat any of these types of meat. If only there was a veggie or seafood option available in town. Which got me thinking, why not make my own?

These were made with shrimp and brussels sprouts. I decided to use brussels because I love them (!!!!) and they taste similar to cabbage, which goes well in dumplings. You could easily leave out the shrimp or add in cubed tofu instead if you'd like to make these vegetarian. Either way, these are filled with some pretty healthy ingredients, so you don't have to feel guilty if you chow down four or five in one sitting (like I did).How to make steamed dumplingsShrimp & Brussels Sprouts Steamed Dumplings, makes about three dozen.

6 oz. cooked shrimp
6 oz. brussels sprouts
2 tablespoons chopped cilantro
1 tablespoon chopped green onion
2-3 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon rice vinegar
1/4 teaspoon red pepper flakes
2 teaspoons miso paste
3 dozen wonton wrappers
3-4 large iceberg lettuce leaves

If your shrimp is frozen be sure to thaw it completely first. Chop it up into very small, bite-sized pieces. Next, finely shred the brussels sprouts, removing any hard bits of stem. 

In a small bowl combine the soy sauce, rice vinegar, red pepper flakes, miso paste, and minced garlic. Stir well to dissolve the miso paste. In a large bowl combine the shrimp, shredded brussels sprouts, chopped cilantro, and chopped green onion. Pour the sauce over the mix and toss so everything gets coated evenly. Or close to evenly. 🙂How to make steamed dumplings Fill a wonton wrapper with a very small amount of the shrimp/brussels mixture. Use your finger to lightly dab water all along the edges of the wrapper. Then press the edges together for the dumpling. Repeat until you have used all the filling.

In a bamboo steaming basket cover the bottom with lettuce leaves (or cabbage leaves). This will keep the dumplings from sticking. As the leaves steam they will wilt and give off a little smell, but they won't impart a lot of flavor to your dumplings.How to make steamed dumplings  Place the lid over the steaming basket. Place the steaming basket over a pot of lightly boiling water. I have a pot that fits under my bamboo steaming basket perfectly, but most of the time I think people use woks. Just FYI. How to make steamed dumplings   Steam for 10-12 minutes until translucent and delicious looking.How to make steamed dumplings    Yessssssssss.Shrimp and brussels dumplings Serve warm with soy sauce or any dipping sauces you prefer. Enjoy these! xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited using Stella and Penelope of the Signature Collection. 

  • Omg! I’m feeling hungry for these right now!

    Lulu xx

  • check out the frozen section of your local asian supermarket. look for ‘gyoza’ you should be able to buy vege gyoza as well as prawn ones and meat. Just for when you’re too lazy to make your own! xxx

  • MMMmmmm… I usually make dumplings with pork or chicken, mixed with some cabbage and black fungus, but yours is quite a combination! Might try this some day…

  • I think it will be delicious with chicken too. I will try it. Thanks!

  • I think it will be delicious with chicken too. I will try it. Thanks!

  • Love these flavor combos! Is there a different way to make these without the steamer? How about lightly frying in a pan with just a drizzle of oil?

  • These look fabulous Emma! I didn’t realize how easy it was to make these!

  • omg it looks so good! I need to try this!

  • Aww these yummy dumplings reminds me of my favorite dumpling stall near my campus back then. I love dumplings soo much! I will try this and also ask my Mom for joining me, because make dumpling seems difficult haha Much love ♡

  • Just had a tiny heart palpitation when I scrolled down and saw these. dumplings are my favorite. I need to try this recipe as soon as possible (looks like I’m heading to world market tomorrow to find a bamboo steamer).

  • Steamed dumplings are by far my favorite kind (better than boiled and pan-fried/potsticker)! Fish dumplings are pretty good, if you’re looking for other pescatarian options.

    NPR did a great segment on dumplings, if you’re interested:

    Traditionally, in my family we use the square wrappers for wontons and round one for dumplings, but in the end it’s all delicious. Nom nom nom.

  • Wonderful recipes from 2 Turkish girls with English versions 🙂

  • This is exactly what I want to eat right now! Trouble is it might exceed my yearly brussel sprout quota which I fill every year at Christmas with my annual sprout. Hmmmmn, decisions decisions…

  • You know, I’m not sure if you could use a different kind of steamer. Probably. You might consider making these more like “pot stickers” which is where you steam them in a pan with water (google it for better directions). They are still steamed but the bottoms with be more crispy.

    Miso paste is pretty inexpensive. I think my 12 oz package was $10-12 at a local health food store. Sometimes it can be a little hard to find, but if you have an Asian grocery store in your town they will for sure have it (and many other groceries but not every single one). A 12 oz. package will probably last you 3-6 months, unless you REALLY like to use miso. 🙂


  • These looks so delicious! Brussels Sprouts are my new favorite veggie to cook with and I would LOVE to try this out with some chicken or other veggies (like mushrooms!). mmm!


  • YUM! brussel sprouts are the bomb! this sounds amazing!


  • Hello and a lovely sunny saturday!

    Deliiish, I have never in Denmark seen this way of cooking.
    Very interesting, and must try some day.
    I am sure it taste just like heaven:-)


  • WE ABSOLUTELY LOVE THIS HEALTHY FOOD! we follw you since now! 🙂

  • Hi, I’m following site. Very updated and beautiful site. Thank you..

  • Could you use something other than a bamboo basket? How expensive is miso paste?

  • I love dumplings. It’s one of my favorite Chinese foods. And I really liked that you gave it some kind of a Western flavour by adding the brussels sprouts.

  • So delicious, so healthy and very much my perfect comfort food too. Tasty & wanting this as always, my inner dumpling monster just kicked in 😉

  • Yum – I’m a sucker for dumplings and wonton’s and made a similar vegetarian wonton soup the other day, you might like it!


  • This just looks fantastic, DROOOOL I might need to dive in and try making these. Aside from cheddar cheese fries, any kind of dumpling is my fav kind of food :3

  • I love dumplings! These are a cool combination!

  • Now you’re talking language. I love anything stuffed with veggies. I’m not a vegetarian, but I would enjoy dumplings better without meat. Thanks for sharing your recipe.

  • EMMA!!! Thanks for sharing.. 😀 Not that we have bamboo steamer here but it’s nice to know I can save up the recipe to do it when possible… and really surprised to know ingredients are simple.. definitely worth a try whenever possible.. 😀 Thank you!!!


  • Wha…….? This looks totally do-able even though dumplings seem kinda fancy! Totally motivated to try this recipe since I share the non-meat issue. Thanks for sharing! xox

  • i love dumplings!
    very nice combinations definitely i will try these.’

  • These sound amazing! I LOVE brussel sprouts!!

  • This recipe looks delucious!!
    a beautiful maison

  • I am so in love with brussel sprouts…I could eat them all day…;)

  • in love with dumplings and brussel sprouts…could eat these all day!

    xx Milly

  • looks deliiiish. i love dumplings. i’d try using chinese mushroom.

  • Try tofu. Or if you’re a meat eater you could add cooked pork or chicken.


  • Ooh these are the recipes I adore! Except that I can’t eat shrimp. I’ll find a substitute for that 😉

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