Easy & Simple Pork Shrimp Dumplings
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
42 mins
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Servings
10
-
Calories
214 kcal
-
Course
Side Dish, Main Course, Appetizer
Easy & Simple Pork Shrimp Dumplings
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Delicious dumplings packed with savory pork and shrimp. These easy pork shrimp dumplings are made with simple ingredients. They're better-than-takeout and a fraction of the cost, saving you money! A great appetizer, snack or meal.
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Ingredients
- 1 lb Dumpling wrappers approx. 50 wrappers
- vegetable oil or any neutral oil for pan or deep frying
Filling
- ½ lb Shrimp peeled, deveined, rinsed and strained
- ½ lb ground pork or ground chicken, lean
- 3 garlic cloves finely minced
- 1 teaspoon ginger grated
- 2 tablespoon Regular soy sauce
- 2 tablespoon sesame oil
- 2 tablespoon cornstarch or potato starch
- ½ tablespoon white granulated sugar or cane sugar
- ½ teaspoon chicken bouillon powder
- 2 teaspoon Shaoxing wine or Dry Sherry wine or chicken broth
- ½ teaspoon white pepper or black pepper
Suggested Condiments
- Chili oil or homemade chili oil
- dumpling dipping sauce or homemade dumpling sauce
Instructions
- Transfer clean peeled and deveined shrimp to a cutting board and finely mince it with a large knife in a chopping motion until it becomes pasty. You may also use a food processor with a pulsing motion. Transfer the minced shrimp to a large mixing bowl.
- Add the remaining filling ingredients as listed above to the bowl of minced shrimp and mix in one direction until the mixture breaks down and the pork becomes a sticky paste. If you have a food processor, add your filling ingredients and grind until it’s pasty and well combined.
- On a clean working surface, prepare a small bowl of cold water nearby. Place dumpling wrapper in the palm of your hand. Spoon 1 levelled teaspoon / 7 g of the filling into the center of the wrapper. Lightly dab water along the edges of the wrapper.
- Then either fold the dumpling into a semi-circle, seal the edges with a pinch OR pleat and pinch one side to the opposite side to make a classic shaped dumpling. Continue filling and wrapping the dumplings until you have no more filling.
- Choose ONE dumpling cooking method below: To Pan Fry: Heat 1 tablespoon or 15 ml of vegetable oil in a large pan on medium heat. Place the dumplings into the pan in small batches, about 12-15 pieces per batch, bottom side down. Let them fry for 1 minute. Then pour about 5 mm of room temperature water into the pan, cover and cook for 7-9 minutes until the bottoms are golden brown and there are no liquids in the pan. Remove and transfer to a serving plate. To Deep-Fry: Heat 2 cups or 500 ml of vegetable oil in a large pan on medium heat, around 330-350 F with a digital instant read thermometer. Fry dumplings in small batches until they're golden brown on all sides, about 2-3 minutes, with an internal temperature of 145 F with a digital instant read thermometer. Remove the fried dumplings with a slotted spoon and transfer to a wire rack or a paper towel lined plate to drain off excess oil.To Boil: Bring a large pot filled halfway with water to boil on medium-high heat. Add the dumplings in small batches. Reduce to medium heat and boil for 6-7 minutes or until they float to the top and an internal temperature of 145 F with a digital instant read thermometer. Remove the boiled dumplings with a slotted spoon and transfer straight into a large serving bowl.
- Enjoy with suggested condiments!
Equipments used:
Notes
- Leftover cooked dumplings will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes or reheat fried dumplings in a pan with some oil or re-heat boiled dumplings in boiling water for a few minutes until hot.
- Cooked dumplings can be frozen for up to 3 months. First let them cool and store them in a single layer in a freezer-safe bag on a baking sheet. Squeeze out any excess air in the bag before sealing. Remove the baking sheet when dumplings are frozen solid. To reheat frozen cooked dumplings: pan fry them in oil with just enough water to cover the base of the pan, cover and cook for 7-10 minutes OR re-boil them in a pot of water for 5-6 minutes on medium high heat until they float.
- Raw dumplings can be frozen for up to 4-6 months. Place dumplings in a single layer into a freezer-safe bag rested on a large baking sheet. Squeeze out excess air before sealing and freeze. Once dumplings are frozen solid, remove the baking sheet.
- To pan fry frozen dumplings: Heat 1 tablespoon or 15 ml vegetable oil in a large non-stick pan on medium heat. Fry dumplings flat bottom side down in small batches, about 12-14 pieces per batch. Pour just enough cold water to cover the base of the pan. Cover and cook for 12-13 minutes until the bottoms are golden brown and liquids have evaporated.
- To boil frozen dumplings: Bring a large pot of water to boil on medium-high heat. Add dumplings in small batches, reduce to medium heat and boil for 5-6 minutes until they float and are cooked in the center. Remove with a slotted spoon.
- To deep fry frozen dumplings: Heat 2 cups or 500 ml vegetable oil in a large pan on medium heat and fry the frozen dumplings in small batches until golden brown on both sides and an internal temperature of 145 F with a digital instant read thermometer. Remove and transfer fried dumplings to a wire rack or paper towel lined plate to remove excess oil.
Nutrition Information
Show Details
Calories
214kcal
(11%)
Carbohydrates
26g
(9%)
Protein
8g
(16%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Cholesterol
20mg
(7%)
Sodium
515mg
(21%)
Potassium
112mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
7IU
(0%)
Vitamin C
0.5mg
(1%)
Calcium
25mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 515mg | 21% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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