Easy & Simple Pork Shrimp Dumplings
User Reviews
5
22 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
12 mins
-
Total Time
42 mins
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Servings
10
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Calories
214 kcal
-
Course
Side Dish, Main Course, Appetizer
Easy & Simple Pork Shrimp Dumplings
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Easy & Simple Pork Shrimp Dumplings merge chopped shrimp with ground pork and aromatic seasonings inside thin dumpling wrappers. The filling is sticky and well seasoned, resulting in a tender, juicy dumpling with balanced umami and subtle sweetness. These versatile dumplings can be pan-fried, boiled, or deep-fried for differing textures and flavors.
Description
The filling starts with finely minced shrimp combined with ground pork, garlic, ginger, soy sauce, sesame oil, starch, sugar, chicken bouillon powder, Shaoxing wine, and pepper. The mixture is worked until sticky, ensuring a cohesive filling that cooks to a tender texture. Wrappers are filled and sealed carefully, either pleated or folded.
Dumplings can be cooked in numerous ways: pan-frying yields crispy bottoms with soft tops, boiling gives a chewy, tender texture, and deep-frying creates golden, crispy exteriors. Suggested condiments include chili oil and dumpling dipping sauce for additional flavor.
These dumplings are substantial and suitable as appetizers or main dishes, adaptable to various cooking preferences. They highlight the interplay of pork and shrimp with aromatics in a neat bite-sized form.
Storage tips include refrigerating cooked dumplings up to 4 days or freezing them for up to 3 months, with guidance on reheating to maintain texture and flavor.
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Ingredients
- 1 lb dumpling wrapper 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 finely minced, cloves
- 1 teaspoon ginger grated
- 2 tablespoon soy sauce regular
- 2 tablespoon sesame oil
- 2 tablespoon cornstarch or potato starch
- ½ tablespoon granulated sugar or cane sugar, white
- 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
- Store leftover cooked dumplings in an airtight container in the refrigerator for up to 4 days.
- Reheat cooked dumplings by microwaving, pan frying with oil, or boiling to maintain texture.
- Cooked dumplings can be frozen for up to 3 months; freeze individually on a baking sheet before bagging.
- Frozen dumplings reheat well by pan-frying with water (steaming), boiling, or deep-frying following appropriate times.
- Raw dumplings may be frozen for 4-6 months; freeze separately before storing in bags.
- To pan-fry frozen dumplings, use medium heat, cover with water, and cook until bottoms are golden and filling is hot.
Nutrition Information
Show Details
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%)
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
22 reviews
Excellent
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