Delicious dumplings packed with savory pork and shrimp. These easy pork shrimp dumplings are made with simple ingredients. They're better-than-takeout, fraction of the cost, saving you money! A great appetizer, snack or main dish.
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These pork shrimp dumplings feature tender seasoned ground pork and minced shrimp enveloped in dumpling wrappers and pan-fried to perfection!
Dumplings are a popular Chinese food that originates from China. You'll often find them served at Chinese restaurants and there are many varieties from Pork Cabbage Dumplings, Pork Chive Dumplings and more!
They are so popular that many other Asian countries have a version of their own, like Japanese gyozas.
There are also other ways of cooking them, such as pan-frying, deep-frying, and boiling and the best part is that they cook in minutes. It's a great meal preparation dish that you can make in large batches, freeze, cook in little time and enjoy.
Most Chinese families have their own method of making dumplings. It's an activity that brings members together. When I was little, my grandmother taught my mother and I how to make them completely from scratch, even the wrappers.
Her dumplings were the best because the wrappers were perfectly thick and chewy and the filling was so juicy! I still remember how they taste to this day and they remind me of her.
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Dumpling Wrappers: these are white circular wrappers made of wheat flour and water sold at the Asian grocery store in the refrigerated or frozen section. Or substitute with gyoza wrappers. If you can't find either, wonton wrappers can be used as a last resort but I only recommend the boiling or deep-frying method, as they will easily tear when pan-fried.
- Neutral oil: for pan-frying or deep-frying like avocado oil, sunflower oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or any heavy scented oils with a low smoke point.
Filling
- Shrimp: get the jumbo size easy peel and pre-deveined kind to make preparation easier and quicker.
- Extra-Lean Ground Pork: or substitute with ground chicken or ground beef. I don't recommend using ground turkey as it has an off taste that doesn't compliment the seasonings.
- Garlic
- Ginger
- Regular soy sauce: or substitute with low sodium soy sauce, light soy sauce, tamari sauce, or coconut aminos.
- Sesame Oil: if you're allergic to sesame oil, please omit.
- Cornstarch: or substitute with potato starch or tapioca starch.
- White Granulated Sugar: or substitute with cane sugar.
- Chicken bouillon powder: aka chicken stock powder.
- Shaoxing wine: a Chinese rice cooking wine. Or substitute with Dry Sherry or chicken broth for a non-alcoholic version.
- White pepper: or substitute with black pepper
Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check online stores, like Amazon.
Suggested Condiments
Expert Tips
- Rinse off the peeled and deveined shrimp with cold water to remove dirt or tiny shells for best taste.
- Mix the filling in one direction with chopsticks or a fork, which extends the protein strands. This makes the filling more tender and stickier. If you're using a food processor, this will do the work for you.
- Use a warm clean towel to keep the dumpling wrappers moist as you wrap each dumpling.
- Do not over fill the dumpling wrappers or they can easily break apart when cooking.
- Pinch and seal the dumplings well so the filling won't leak out as it cooks.
- Cook the dumplings in small batches so the stove temperature remains the same throughout.
- If you're pan-frying, don't flood the dumplings with water. You only want just enough to cover the base of the pan to help steam them as they fry.
Instructions
Below are step-by-step instructions on how to make pork shrimp dumplings:
- 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.
- 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.
- 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 teaspoon or 7 g of the filling into the center of the wrapper. Lightly dab water along the edges of the wrapper.
- 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.
- Heat 1 tablespoon 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 or 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.
Storage
- Leftover cooked dumplings will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes or reheat fried dumplings in a pan with some oil or re-heat boiled dumplings in boiling water for a few minutes until hot.
- Cooked dumplings can be frozen for up to 3 months. First let them cool and store them in a single layer in a freezer-safe bag on a baking sheet. Squeeze out any excess air in the bag before sealing. Remove the baking sheet when dumplings are frozen solid. To reheat frozen cooked dumplings: pan fry them in oil with just enough water to cover the base of the pan, cover and cook for 7-10 minutes OR re-boil them in a pot of water for 5-6 minutes on medium high heat until they float.
- Raw dumplings can be frozen for up to 4-6 months. Place dumplings in a single layer into a freezer-safe bag rested on a large baking sheet. Squeeze out excess air before sealing and freeze. Once dumplings are frozen solid, remove the baking sheet.
Cooking From Frozen
- To pan fry frozen dumplings: Heat 1 tablespoon or 15 ml vegetable oil in a large non-stick pan on medium heat. Fry dumplings flat bottom side down in small batches, about 12-14 pieces per batch. Pour just enough cold water to cover the base of the pan. Cover and cook for 12-13 minutes until the bottoms are golden brown and liquids have evaporated.
- To boil frozen dumplings: Bring a large pot of water to boil on medium-high heat. Add dumplings in small batches, reduce to medium heat and boil for 5-6 minutes until they float and are cooked in the center. Remove with a slotted spoon.
- To deep fry frozen dumplings: Heat 2 cups or 500 ml vegetable oil in a large pan on medium heat and fry the frozen dumplings in small batches until golden brown on both sides and an internal temperature of 145 F with a digital instant read thermometer. Remove and transfer fried dumplings to a wire rack or paper towel lined plate to remove excess oil.
Pairing Suggestions
Pork shrimp dumplings serve well with:
- starters like egg rolls, crab rangoons, wontons, egg drop soup, hot and sour soup
- white or brown rice, cauliflower rice, fried rice, chow mein, lo mein, plain noodles, soup noodles
- cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
- protein dishes like Orange Chicken, Cashew Chicken, Mongolian Beef, Honey Walnut Shrimp, Shrimp Omelet, Soy Garlic Tofu, and more!
FAQ
Can I make dumplings in advance?
Dumplings can be assembled and cooked up to 4 days in advance and stored in an airtight container in the fridge. To reheat boiled, pan-fried or deep fried dumplings: you can microwave for 2-3 minutes until hot.
They can also be frozen but please see Storage section above for more information.
📖 Recipe
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.
Ingredients
- 1 lb dumpling wrappers approx. 50 wrappers
- vegetable oil or any neutral oil for pan or deep frying
Filling
- ½ lb shrimp peeled, deveined, rinsed and strained
- ½ 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 teaspoon chicken bouillon powder
- 2 teaspoon Shaoxing wine or Dry Sherry wine or chicken broth
- ½ teaspoon white pepper or black pepper
Suggested Condiments
Instructions
- 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.
- 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.
- 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 teaspoon / 7 g of the filling into the center of the wrapper. Lightly dab water along the edges of the wrapper.
- 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.
- Choose ONE dumpling cooking method below: To Pan Fry: Heat 1 tablespoon 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.
- Enjoy with suggested condiments!
Notes
Storage
- Leftover cooked dumplings will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes or reheat fried dumplings in a pan with some oil or re-heat boiled dumplings in boiling water for a few minutes until hot.
- Cooked dumplings can be frozen for up to 3 months. First let them cool and store them in a single layer in a freezer-safe bag on a baking sheet. Squeeze out any excess air in the bag before sealing. Remove the baking sheet when dumplings are frozen solid. To reheat frozen cooked dumplings: pan fry them in oil with just enough water to cover the base of the pan, cover and cook for 7-10 minutes OR re-boil them in a pot of water for 5-6 minutes on medium high heat until they float.
- Raw dumplings can be frozen for up to 4-6 months. Place dumplings in a single layer into a freezer-safe bag rested on a large baking sheet. Squeeze out excess air before sealing and freeze. Once dumplings are frozen solid, remove the baking sheet.
Cooking From Frozen
- To pan fry frozen dumplings: Heat 1 tablespoon or 15 ml vegetable oil in a large non-stick pan on medium heat. Fry dumplings flat bottom side down in small batches, about 12-14 pieces per batch. Pour just enough cold water to cover the base of the pan. Cover and cook for 12-13 minutes until the bottoms are golden brown and liquids have evaporated.
- To boil frozen dumplings: Bring a large pot of water to boil on medium-high heat. Add dumplings in small batches, reduce to medium heat and boil for 5-6 minutes until they float and are cooked in the center. Remove with a slotted spoon.
- To deep fry frozen dumplings: Heat 2 cups or 500 ml vegetable oil in a large pan on medium heat and fry the frozen dumplings in small batches until golden brown on both sides and an internal temperature of 145 F with a digital instant read thermometer. Remove and transfer fried dumplings to a wire rack or paper towel lined plate to remove excess oil.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Suggested Equipment & Products
Nutrition
Calories: 214kcal | Carbohydrates: 26g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 515mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 0.5mg | Calcium: 25mg | Iron: 2mg
Luna
Hello, for the soy sauce is it best to use dark or light? Thank you
Christie Lai
Hi there, it's best to use light soy sauce or regular soy sauce. Avoid using dark soy sauce.
Michael savoie
Awesome recipe easy to follow and end result was a hit.
christieathome
Thanks so much for making my dumplings recipe, Michael! Very happy to hear that it was a hit! ☺️
Mary Landry
We made a batch of your delicious 😋 dumplings tonight! My husband loved them! So tasty… absolutely worth the work! Mine weren’t shaped as nicely as yours but still delicious
christieathome
Thank you so much for making my recipe, Mary! I am so glad that it was worth the time and effort 🙂 Happy you and your husband enjoyed them!
Daniel Cryer
Love the recipe! Pork and shrimp dumplings are one of my favorite filling combinations.Thanks so much for sharing :).
But, can we talk about the fact that you used grams for the pork and cups for the shrimp?
Heidi | The Frugal Girls
That was a great tip for pan frying these dumplings to keep them healthier!
Michelle | Sift & Simmer
Love pork and shrimp dumplings -- gotta have the shrimp!
Katherine | Love In My Oven
Oooh we love dumplings!! I haven't actually tried homemade ones. I need to give your recipe a try!
Josiah - DIY Thrill
These pork and shrimp dumplings look so savory!
Caleb - Never Ending Journeys
These dumplings sounds delicious! I love the combination of pork and shrimp, too - that's so tasty.