Easy & Simple Pork Shrimp Dumplings
Delicious dumplings packed with savory pork and shrimp. These easy pork shrimp dumplings are made with simple ingredients. They're better-than-takeout and a fraction of the cost, saving you money! A great appetizer, snack or meal.
- Prep time
- 30 min
- Cook time
- 12 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb dumpling wrappers (approx. 50 wrappers)
- vegetable oil (or any neutral oil for pan or deep frying)
- 1/2 lb shrimp (peeled, deveined, rinsed and strained)
- 1/2 lb ground pork (or ground chicken, lean)
- 3 garlic cloves (finely minced)
- 1 teaspoon ginger (grated)
- 2 tablespoon regular soy sauce
- 2 tablespoon sesame oil
- 2 tablespoon cornstarch (or potato starch)
- ½ tablespoon white granulated sugar (or cane sugar)
- ½ tsp chicken bouillon powder
- 2 teaspoon Shaoxing wine (or Dry Sherry wine or chicken broth)
- ½ teaspoon white pepper (or black pepper)
- chili oil (or homemade chili oil)
- dumpling dipping sauce
Instructions
- 1
Transfer clean peeled and deveined shrimp to a cutting board and finely mince it with a large knife in a chopping motion until it becomes pasty. You may also use a food processor with a pulsing motion. Transfer the minced shrimp to a large mixing bowl.
- 2
Add the remaining filling ingredients as listed above to the bowl of minced shrimp and mix in one direction until the mixture breaks down and the pork becomes a sticky paste. If you have a food processor, add your filling ingredients and grind until it’s pasty and well combined.
- 3
On a clean working surface, prepare a small bowl of cold water nearby. Place dumpling wrapper in the palm of your hand. Spoon 1 levelled tsp / 7 g of the filling into the center of the wrapper. Lightly dab water along the edges of the wrapper.
- 4
Then either fold the dumpling into a semi-circle, seal the edges with a pinch OR pleat and pinch one side to the opposite side to make a classic shaped dumpling. Continue filling and wrapping the dumplings until you have no more filling.
- 5
Choose ONE dumpling cooking method below: To Pan Fry: Heat 1 tbsp or 15 ml of vegetable oil in a large pan on medium heat. Place the dumplings into the pan in small batches, about 12-15 pieces per batch, bottom side down. Let them fry for 1 minute. Then pour about 5 mm of room temperature water into the pan, cover and cook for 7-9 minutes until the bottoms are golden brown and there are no liquids in the pan. Remove and transfer to a serving plate. To Deep-Fry: Heat 2 cups or 500 ml of vegetable oil in a large pan on medium heat, around 330-350 F with a digital instant read thermometer. Fry dumplings in small batches until they're golden brown on all sides, about 2-3 minutes, with an internal temperature of 145 F with a digital instant read thermometer. Remove the fried dumplings with a slotted spoon and transfer to a wire rack or a paper towel lined plate to drain off excess oil.To Boil: Bring a large pot filled halfway with water to boil on medium-high heat. Add the dumplings in small batches. Reduce to medium heat and boil for 6-7 minutes or until they float to the top and an internal temperature of 145 F with a digital instant read thermometer. Remove the boiled dumplings with a slotted spoon and transfer straight into a large serving bowl.
- 6
Enjoy with suggested condiments!