Pork and Shrimp Dumplings
User Reviews
4.9
24 reviews
Excellent
Pork and Shrimp Dumplings
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Pork and shrimp dumplings with three options for cooking! Boil them, steam them or fry them for pot stickers
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Ingredients
Wonton Filling
- 1 small Napa cabbage cut into chunks, about 5 cups
- 6 ounces ground pork
- 6 ounces Shrimp (weigh after peeling and deveining)
- 4 green onions finely sliced
- 1 1/2 Tablespoons soy sauce (or light soy sauce)
- 1 1/2 Tablespoon sesame oil
- 1 Tablespoon avocado oil or vegetable oil
- 1 Tablespoon Chinese rice wine or dry sherry
- 1 Tablespoon hoisin sauce
- 1 Tablespoon ginger minced
- 1/4 teaspoon white pepper
- 1/2 teaspoon kosher salt
- 1 package wonton wrappers
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Instructions
Making the wonton filling
- In the bowl of a food processor, pulse the cabbage several times until it’s finely chopped.
- Place the cabbage in a bowl and sprinkle with salt. Let it set for about 10 minutes to remove excess moisture. Squeeze cabbage, or wring in a clean towel.
- In the same bowl of the food processor, pulse pork, shrimp, soy sauce, sesame oil, avocado oil, rice wine OR sherry, hoisin, ginger, pepper and 1/2 teaspoon salt and pulse until dumpling filling is mixed slightly sticky, about 10 pulses.
- Add chopped napa cabbage and green onions and pulse until veggies are mixed, about 8 to 10 pulses. Cover with plastic wrap and refrigerate until ready to use.
- Prepare 2 baking sheets with parchment paper. Cover wrappers with slightly damp cloth to keep them from drying out.
Assembling the wontons
- Place about 2 1/2 teaspoons filling mixture in the center of the wrapper.
- Using a pastry brush, brush the edge of the wrappers with cold water and fold the dumpling in half to make a half circle if using round wrappers and a triangle if using square wrapper.
- Pinch edges together to form a little package.
- Cover wontons with a damp cloth and refrigerate the wontons if they won't be cooked immediately.
For pot stickers
- Fold into a half moon. This the best way for pot stickers, which yields more surface for a crispy bottom.
For steamed dumplings
- Either fold will work.
For wonton soup
- Fold wonton into a half moon and then fold the ends again and pinch together (below for wonton soup).
Nutrition Information
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Serving
1serving
Calories
58kcal
(3%)
Carbohydrates
8g
(3%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Cholesterol
4mg
(1%)
Sodium
142mg
(6%)
Potassium
81mg
(2%)
Fiber
1g
(4%)
Sugar
0.5g
(1%)
Vitamin A
85IU
(2%)
Vitamin C
6mg
(7%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 40dumplings
Amount Per Serving
Calories 58 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 58kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 142mg | 6% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 0.5g | 1% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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