Dinner

Shrimp and Pork Dumplings

Name: Shrimp and Pork Dumplings
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb (454 g) ground pork; 1 lb (454 g) shrimp (shelled and deveined), finely chopped; 6 green onions, finely chopped; 1.5 inch (4 cm) piece of ginger, grated; 2 TBSP (30 ml) soy sauce; 2 tsp (10 ml) sesame oil; Salt and pepper to taste; 1 package wonton wrappers, defrosted (makes about 35–40 dumplings); 1/2 cup (120 ml) soy sauce; 1 tsp (5 ml) sesame oil; 1 TBSP (15 ml) Sambal Oelek (less or more to taste)

So flavourful. I often forget just how easy it is to make this unforgettable dish. Always a crowd-pleaser!

5.0 (2)

Prep

25 min

Cook

18 min

Total

43 min

Serves

Style

🍽 Elevated

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So flavourful! I often forget just how easy it is to make this unforgettable dish. Always a crowd-pleaser!

Ingredients

Servings:

For the dumplings
1 lb (454 g) ground pork
1 lb (454 g) shrimp (shelled and deveined), finely chopped
6 green onions, finely chopped
1.5 inch (4 cm) piece of ginger, grated
2 TBSP (30 ml) soy sauce
2 tsp (10 ml) sesame oil
Salt and pepper to taste
1 package wonton wrappers, defrosted (makes about 35–40 dumplings)
For the dipping sauce
1/2 cup (120 ml) soy sauce
1 tsp (5 ml) sesame oil
1 TBSP (15 ml) Sambal Oelek (less or more to taste)

Instructions

1
Combine all the dumpling ingredients (except the wonton wrappers) in a large bowl. Season liberally with salt and pepper.
2
Lay 6–8 squares of wonton dough on a work surface. Place about a tablespoon (15ml) of filling in the centre of each square. Brush the dough with a little water. Bring the dough together, lightly pinching at the top but without closing the dumpling completely. Transfer to a baking sheet lined with parchment paper. Repeat with the remaining dumplings.
3
Line your bamboo steamer with parchment paper. Arrange the dumplings without touching them and in a single layer. Steam covered on top of boiling water for 6–9 minutes. Transfer to a serving dish and continue with the rest of the uncooked dumplings.
4
For the sauce, mix all the sauce ingredients together. Some like adding rice vinegar to the sauce; I prefer it without.
5
Serve the dumplings together with your dim sum sauce.

FAQ

Can I make shrimp and pork dumplings ahead of time?+

Yes! You can refrigerate the filling for up to 24 hours, or assemble dumplings and freeze them on a baking sheet before transferring to a freezer bag for up to 3 months—just add a few extra minutes to cooking time when boiling or pan-frying from frozen.

What can I substitute for wonton wrappers in this dumpling recipe?+

You can use round gyoza/potsticker wrappers, thin crepes, or even phyllo dough sheets, though the texture will be slightly different—just adjust your cooking time accordingly since thinner wrappers cook faster.

Why are my dumplings falling apart when I cook them?+

You likely have too much filling or didn't seal the edges properly with water—use about a tablespoon of filling per dumpling and make sure to brush the wonton wrapper edges with water before pinching them closed.

Can I use cooked shrimp instead of raw shrimp for these dumplings?+

Yes, but raw shrimp is better since it'll cook through with the pork and has a better texture; if using cooked shrimp, chop it finely and be careful not to overcook the dumplings or the shrimp will become rubbery.