Pork and Shrimp Dumplings
User Reviews
5
Pork and Shrimp Dumplings
Description
The Pork and Shrimp Dumplings start with a filling that mixes ground pork and shrimp with aromatics like ginger, garlic, and green onions, along with seasonings and sesame oil to enhance richness. The filling is portioned onto round wonton wrappers, sealed using an egg wash, and carefully shaped to prevent air pockets. They are then steamed over boiling water on a lined bamboo steamer, preserving their juicy tenderness.
The accompanying sauce blends soy sauce, sesame oil, chili powder, garlic, ginger, and scallions, providing a bold, tangy complement to the dumplings. This dipping sauce enhances the umami and adds a bit of heat.
For convenience, these dumplings can be frozen. After shaping, freeze them individually on a tray until solid, then transfer to a sealed container for up to three months. They can be cooked directly from frozen by steaming or boiling, making them an accessible snack or appetizer.
Ingredients
sauce
- ½ cup soy sauce
- 3 tablespoons sesame oil
- 3 garlic cloves, minced
- 2 to 2 ½ teaspoons Korean red chili pepper powder gochugaru
- 1 ½ teaspoons ginger minced
- 2 green onion thinly sliced
filling
- ½ pound ground pork
- ½ pound Shrimp finely chopped
- 2 teaspoons sesame oil
- 1 teaspoon ginger grated
- 1 garlic clove
- 1 green onion thinly sliced
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
assembly
- 1 egg large, beaten
- 40 wonton wrappers round
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
- This recipe makes 40 dumplings, ideal for sharing or freezing.
- Freeze wrapped dumplings on a tray individually before bagging to prevent sticking; lasts up to 3 months.
- Cook frozen dumplings by boiling or steaming without thawing for best texture.
User Reviews
Overall Rating
5
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