Fish and Shrimp Dumplings

These dumplings feature a delicate filling of fresh fish and succulent shrimp, wrapped in a thin and translucent wrapper. Whether steamed, boiled, or pan-fried, these dumplings are sure to satisfy your cravings for seafood. Enjoy these savory delights as an appetizer or a main course, and savor the exquisite flavors of fish and shrimp in every bite.

There are probably hundreds of different ways to make dumplings. You can take pretty much any kind of meat and vegetables, ground them up, season them, and wrap it in a rolled-out piece of dough.

Not only do these variations exist throughout Asia even some European countries have similar dishes to dumplings. I even suspect that almost every culture has some kind of dish that looks similar to dumplings. Italians have their ravioli and tortellini, Russians have their pelmeni, Polish have pierogi, and Knödel through Eastern European countries.

I've been helping my mom make these by hand since I was 8 years old and my mom has been making these since she was that same age. She used to tell me that when she was a little girl around that age, growing up near Lake Khövsgöl in Mongolia, she would ask her younger siblings to catch some fish from the river next to them. This river used to be filled with river trout that they could take their dress off and swoop a bunch of fish out. So obviously it wasn’t hard for her younger siblings to fish, lol. Then she would clean up the fish and mix it with a ton of wild garlic and wild green onions, and make a lot of pan-fried dumplings. She and her siblings couldn’t eat it all so she would bring it to their elderly neighbors.

To make the dough, see Making Handmade Dumpling Dough from scratch.

I served these with a side of Asian-Style Eggplant.