Servings
Font
Back
5.0 from 21 votes

Pork and Shrimp Dumplings

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

Servings: 8
Course: Appetizer
Cuisine: Asian

Ingredients

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

Instructions

    Cup of Yum
  1. For sauce: In a small mixing bowl, whisk together all sauce ingredients. Set aside.
  2. 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.
  3. In a small bowl combine egg and 1 tablespoon water. Whisk together.
  4. Brush the edge of a wonton wrapper with egg wash and fill the center with 1 ½ tablespoons filling.
  5. 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.
  6. Repeat steps 4 and 5 until all filling and wrappers have been used.
  7. 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.
  8. 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.
  9. 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.