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    Home » Seafood

    Shrimp Dumplings (Saeu Mandu)

    Published 01/04/2021. Updated 01/31/2021

    Jump to Recipe

    Filled with shrimp and lots of healthy vegetables, these dumplings are easy to make, juicy and flavorful!

    DSC6659 2 - Shrimp Dumplings (Saeu Mandu)

    Happy New Year! I’m kicking off the New Year with these delicious shrimp dumplings, saeu mandu (새우 만두). Filled with shrimp and lots of healthy vegetables, these dumplings are easy to make, juicy and flavorful! For homemade dumpling wrappers, see my How to Make Dumpling Wrappers if you like to try. 

    The wrappers

    You can always use store-bought dumpling wrappers for convenience. They come in refrigerated or frozen, and are available at Korean/Asian markets or even at your local grocery stores. When I make dumplings, I make a lot of them to freeze, so I often use store-bought ones to save time.

    However, it’s really not that hard to make wrappers at home. Homemade wrappers taste much better. They are also more resilient and durable to work with. You can also make colorful dough. See my How to Make Dumpling Wrappers for the green dough I used here. 

    DSC6717 - Shrimp Dumplings (Saeu Mandu)

    The filling

    Besides shrimp, I also used green cabbage, mushrooms and onion. You can swap out some shrimp with minced pork if you want. Also, garlic chives or scallions are all great additions to the filling. Feel free to use any vegetables you want or to adjust the amounts of vegetables.

    You can coarsely chop the shrimp or as finely as you want. For a smooth texture of the filling, however, I finely chop the vegetables. It’s, of course, fine to use a food processor if available, using the pulse function.

    DSC6677 2 - Shrimp Dumplings (Saeu Mandu)

    How to fold dumplings

    The easiest folding technique is a half-moon shape, which you can do by simply folding the wrap in half over the filling and sealing it by tightly pinching the edges together. Once you get the hang of filling the dough and crimping, add some pleats before pinching the edges together.

    Wet the edges if using store-bought wrappers so they can be glued together. This is unnecessary for homemade wrappers.

    More dumpling recipes

    How to make dumpling wrappers
    Mandu (dumplings)
    Kimchi mandu
    Hobak (zucchini) mandu – vegan

    DSC6687 2 - Shrimp Dumplings (Saeu Mandu)

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC6659 2 350x350 - Shrimp Dumplings (Saeu Mandu)

    Shrimp dumplings (saeu mandu)

    4.90 from 19 votes
    Appetizer
    Prep Time: 30 minutes minutes
    Cook Time: 10 minutes minutes
    Servings: 32 dumplings
    Print Recipe

    Ingredients

    • 32 dumpling wrappers (store-bought or homemade) See note 1

    For the filling:

    • 12 ounces (340 grams) raw shrimp Peeled and deveined
    • 10 ounces (280 grams) green cabbage
    • 4 ounces (110 grams) fresh mushroom caps, stems removed (shiitake, button, crimini, etc.)
    • 1/2 small onion
    • 1 teaspoon minced garlic
    • 1 teaspoon finely grated ginger or juiced
    • 1 teaspoon soy sauce
    • 2 teaspoons sesame oil
    • salt to taste about 1/4 teaspoon
    • pinch pepper

    Dipping Sauce:

    • 1 tablespoon soy sauce
    • 1 teaspoon vinegar
    • 1 tablespoon water
    • pinch of black pepper and/or gochugaru (red chili pepper flakes)

    Instructions

    For the filling:

    • Coarsely chop the shrimp or pulse several times in a food processor. Finely chop the cabbage. Mix with 1 teaspoon of salt. Let sit for 5 - 10 minutes. Squeeze out excess water. (If using a food processor, add salt with the cabbage before pulsing.) Finely chop the onion and mushrooms. Combine all the filling ingredients in a large bowl. Mix well by hand.
      DSC6517 2 640x427 - Shrimp Dumplings (Saeu Mandu)

    To assemble:

    • Place a tablespoon of the filling on a wrapper. You don't need to wet the edges of the homemade wrapper. Seal tightly (pushing the air out with your fingers) into a half-moon shape. (You can add pleats if desired.) Dust the bottom of the dumpling with flour to keep it from sticking as the skin absorbs the moisture from the filling. Repeat this process until all the filling/wrappers are used.
      DSC6537 640x427 - Shrimp Dumplings (Saeu Mandu)

    To cook:

    • Steaming: steam the dumplings for about 10 minutes in a steamer (longer if frozen). Make sure to line the steamer with a wet cheesecloth or paper towel to prevent the mandu from sticking.
    • Boiling: bring a pot of water to a boil. Add mandu (stirring gently so they don't stick to the bottom of the pot), a few at a time, and cook until all of them come up to the surface. Continue to cook for another minute or two.
    • Pan frying, heat the pan with 1 tablespoon of vegetable oil over medium high heat. Add the dumplings, making sure they aren't touching each other. Fry for 1 - 2 minutes, until the bottoms are golden brown. Add 1/4 cup of water to the pan, and cover immediately with a lid. Reduce the heat to medium low, and steam for 4 to 5 minutes. If the dumplings are frozen, cook a little longer.
      DSC6577 640x427 - Shrimp Dumplings (Saeu Mandu)

    Notes

    1. Homemade dumpling wrappers
    2. Tips for freezing: Freeze the dumplings on a tray with no pieces touching for about an hour, and then store them in a freezer bag. Otherwise, the skins will get soggy from the moisture in the filling and stick together in the freezing process.
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

    This shrimp dumpling recipe was originally posted in February 2013. I’ve updated it here with more information, new photos, a recipe card, and improvements to the recipe.

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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