Pork and Shrimp Dumplings

Name: Pork and Shrimp Dumplings
Yield: 8 serving
Ingredients: ½ cup soy sauce; 3 tablespoons sesame oil; 3 garlic cloves, minced; 2 to 2 ½ teaspoons Korean red pepper powder; 1 ½ teaspoons minced ginger; 2 green onions, thinly sliced; ½ pound ground pork; ½ pound finely chopped shrimp; 2 teaspoons sesame oil; 1 teaspoon grated ginger; 1 garlic clove; 1 green onion, thinly sliced; 1 ½ teaspoons salt; ½ teaspoon black pepper; 1 large egg, beaten; 40 round wonton wrappers

User Reviews

5.0

21 reviews

Excellent

Servings
8
Course
Appetizer
Cuisine
Asian

Pork and Shrimp Dumplings

Joelle Cantu

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

sauce

½ cup soy sauce
3 tablespoons sesame oil
3 garlic cloves, minced
2 to 2 ½ teaspoons Korean red pepper powder (gochugaru)
1 ½ teaspoons minced ginger
2 green onions, thinly sliced

filling

½ pound ground pork
½ pound finely chopped shrimp
2 teaspoons sesame oil
1 teaspoon grated ginger
1 garlic clove
1 green onion, thinly sliced
1 ½ teaspoons salt
½ teaspoon black pepper

assembly

1 large egg, beaten
40 round wonton wrappers

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Instructions

For sauce: In a small mixing bowl, whisk together all sauce ingredients. Set aside.
For filling: In a large mixing bowl, combine ground pork, shrimp, sesame oil, ginger, garlic, green onion, salt and pepper. Mix together until everything I evenly combined.
In a small bowl combine egg and 1 tablespoon water. Whisk together.
Brush the edge of a wonton wrapper with egg wash and fill the center with 1 ½ tablespoons filling.
Fold dumpling in half, making sure to get rid of any air pockets before completely sealing. You should have a half circle at this point. Dip one corner of dumpling in egg wash. Bring both corners into the center of dumpling and seal together.
Repeat steps 4 and 5 until all filling and wrappers have been used.
Place a pot of water over high heat and top with a bamboo steamer. Line steamer with a steamer liner or leaves of green cabbage.
Add a few dumplings to the steamer about ½ inch apart. Cover and once water is boiling, steam dumpling for 7 to 9 minutes or until dumplings have cooked through completely. Transfer dumplings to a shallow bowl and repeat.
To serve: Drizzle sauce over steamed dumplings and serve with more sauce on the side.

Notes

Makes 40 dumplings
To Freeze: Place all wrapped, pre-cooked dumplings onto a parchment lined baking sheet, making sure dumplings don't touch one another. Place baking sheet in freezer and freeze until all dumplings are completely frozen, at least 2 hours. Once frozen, transfer dumplings into a resealable bag, seal and keep in freezer until ready to use. Dumplings can be frozen for up to 3 months. When ready to use, dumplings can be boiled or steamed straight from the freezer, no thawing required.