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Shumai Shrimp and Turkey Sausage Dumplings

  • Author: Asian Caucasian
  • Prep Time: 30 min
  • Cook Time: 10 min
  • Total Time: 40 min
  • Yield: 12 1x
  • Category: Appetizer
  • Method: Stove Top
  • Cuisine: Asian Fusion


These Chinese steamed Shumai Shrimp and Turkey Sausage Dumplings are succulent and spicy, a perfect dim sum, served along side a sweet chili dipping sauce!



  • 1/2 pound peeled shrimp, finely chopped
  • 1/2 pound ground turkey sausage, casings removed
  • 1 large garlic clove, minced
  • 2 tablespoons minced fresh ginger
  • 4 green onions, thinly sliced
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg whisked, set aside in a bowl
  • 12 to 14 square wonton wrappers

Dipping Sauce

  • 1/2 cup sweet chili sauce
  • 1 teaspoon minced fresh garlic
  • 1 tablespoon fresh lime juice
  • 1 teaspoon fresh grated ginger
  • 1/2 teaspoon red pepper flakes


  1. Place moist towel over wonton wrappers so they don’t dry out. Thoroughly mix together in a large bowl the shrimp, turkey sausage, garlic, ginger, green onions, cilantro, salt and pepper.
  2. Taking one wonton wrapper at a time, place a teaspoon full of mixture into center of wrapper. Fold over top side of the wrapper so points meet securing with a little egg wash. Taking both corners, fold over each other using a little egg wash to secure the ends. Repeat to form the remaining dumplings.
  3. Bring water to a boil in a wok, about 1 1/2 inches up. Line a bamboo steamer with parchment paper punched with holes to let steam through and sprayed with cooking spray so dumplings won’t stick. Place the dumplings about one inch apart in the bamboo steamer and cover. Cook dumplings for 8 to 10 minutes. Serve hot with dipping sauce on the side.


  • I used store-bought wonton wrappers, available everywhere now, even at Target! Cover with a damp towel so they don’t dry out while you’re forming the dumplings.
  • Using a food processor to finely chop the shrimp will make your life so much easier! You’ll thank me later! 😉
  • If you don’t want to use an egg wash to seal the dumplings, water will work just as well.
  • If you don’t have a bamboo steamer you can also use a regular steamer in a pot sprayed with cooking spray.
  • Another way to form the dumplings is by placing a teaspoon in the center of the wonton wrapper and pulling up all sides to form a little package, securing with egg wash.

Keywords: dumplings, wontons, shrimp, steamed wontons, shumai, turkey, dim sum, Chinese food