Shrimp, YOWZERS!™ & Cilantro Dumplings



Prep Mins


Total Mins



  • 1 lb. large shrimp (peeled and deveined), chopped
  • 1 cup napa cabbage, finely chopped
  • 3-4 YOWZERS!™ red chili peppers, diced
  • ½ cup fresh cilantro leaves, finely chopped
  • ¼ cup scallions, finely chopped
  • 1 Tbsp. fresh ginger, finely chopped
  • 3 garlic cloves, finely chopped
  • ¼ cup soy sauce
  • 1 Tbsp. rice wine vinegar
  • 1 Tbsp. sesame oil
  • 24 round dumpling wrappers
  • Canola oil, for pan-frying


  • To a large bowl, add shrimp, napa cabbage, YOWZERS!™, cilantro leaves, scallions, ginger,  garlic, soy sauce, rice wine vinegar, and sesame oil to the bowl. Mix well to combine.
  • To assemble the dumplings, place a dumpling wrapper on a work surface and place 1 tsp. of the filling in the center. Moisten the edges with water and fold the bottom half of the dumpling over the filling to meet the top half and pinch one of the corners to seal. To pleat the dumplings, use your thumb and pointer finger to pinch a small section and fold to make pleats. Continue until the dumpling is sealed. 
  • Heat canola oil in a large nonstick skillet over medium heat. Place a few dumplings in the skillet and allow the bottoms to crisp up for a couple of minutes, until lightly golden brown. Add ⅓ cup of water to the skillet and cover, allowing the dumplings to steam until the wrappers become translucent, about 4-6 minutes. Repeat with the remaining dumplings then serve. 


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