Pork + Shrimp Dumplings

Every time I finish the last of these dumplings, my fiance and I always say, “we should’ve made more”. So try this recipe once, and decide for yourself, if you should double the recipe next time.

This recipe is bursting with flavor and the best part (for me) is the folding process. I find it quite therapeutic; creating each fold and finishing the top of the dumpling by pinching the dough. I usually use a vinegar sauce and chili oil. I place vinegar sauce (recipe below) in a ramekin and dip each dumpling into the sauce. I also place a handful of cooked dumplings in a shallow bowl and pour a couple spoonfuls of chili oil on top–so good!

Effortful Time: 1 hour Total Time: 1 hours 30 mins Servings: 25-40 dumplings

You Need

  • 1lb ground pork
  • ¼ lb ground shrimp, peeled, deveined and chopped into pea-sized pieces
  • 2½ tbsp Shaoxing wine
  • 2½ tbsp light soy sauce
  • 1½ tbsp ginger, minced
  • 1½ tbsp garlic, minced
  • ½ cup packed green onions, chopped
  • 1 tbsp sesame oil
  • ¼ tsp white pepper
  • ¼ tsp kosher salt
  • 25 dumpling wrappers

Vinegar Sauce

  • 2 tbsp Chiankiang vinegar
  • 1½ tbsp light soy sauce
  • ½ tsp sesame oil
  • 1 tsp ginger, minced
  • 2 tsp chili oil (optional)

Do It

  1. Add all of the ingredients to a bowl and mix well with your hands. You want to really mix the ingredients well into the pork and shrimp, and get those flavors deep into the meat mixture. As you mix, you’ll notice the mixture will become slightly sticky. Once you achieve this, place the filling in the refrigerator and marinate for 3-5 hours. Best if left to marinate overnight.
  2. Scoop 1-2 tablespoons of the filling onto a dumpling wrapper. I’ve provided a link on various folding techniques, by Wei's Red House Kitchen my personal favorite is at the 3:30 mark of the video. I failed to take pictures of how I fold the dumplings and will update soon with either photos or a video–stay tuned.

To Store To avoid the dumplings from getting stuck to each other, I like to freeze dumplings on a baking sheet first and then place them in a Stasher reusable bag. Dumplings are good in the freezer for 4 weeks.

To Cook There are a number of ways you can cook your dumplings. Depending on how I’m feeling, I either steam or pan fry them.

Steam

  1. Line a bamboo steamer with perforated parchment paper or cabbage leaves.
  2. Place dumplings into steamer, giving each dumpling 1½ inches of space between each dumpling.
  3. Add 2 inches of water to a pan that’s wide enough to hold the bamboo steamer. Place the steamer into the pan and adjust flame to medium high heat.
  4. Once water begins to boil, cook for 10 mins.
  5. Once cooked, remove steamer from pan, remove the lid and enjoy with chili oil or vinegar + soy sauce dip.

Pan-Fry

  1. Add 1 tbsp ghee or avocado oil to a pan over medium high heat. Once pan is hot, add the dumplings, and make sure each dumpling is placed 1 ½ inches apart.
  2. Check the bottom of one dumpling, once you see a nice golden bottom (2-3 mins) and 3 tbsps of water to the pan and cover with lid.
  3. Once dumplings are cooked through (3-4 mins) plate the dumplings and enjoy immediately with chili oil or vinegar sauce–enjoy!