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    Home » Recipes » Appetizers/Sides

    Pork and Shrimp Dumplings

    Last Modified: February 12, 2021 - Published by: christieathome

    Jump to Recipe Print Recipe
    Pork and Shrimp Dumplings

    Pork and Shrimp Dumplings. Crispy savoury morsels of pork and shrimp packed in a wrapper. Flavoured with soy sauce, sesame and garlic. These dumplings are very easy to make and work well as a side dish, appetizer or main. They also work well for meal prep if you cooked them ahead and store them in the refrigerator.

    Now I have to warn you the ratio of pork to shrimp is 3:1 so there’s only a hint of shrimp in these. The reason for this is that I wanted to create a version that tasted meaty with a hint of seafood as shrimp can be overpowering for my husband who isn't a fan of shrimp.

    Dumplings are probably one of my favourite foods in the world especially when it’s fried and paired with my easy Chinese Chili Oil or 3-ingredient Dumpling Dipping Sauce! I could honestly have dumplings every single week because they’re that delicious. I mean how can anyone not love some savoury filling wrapped in some dough and fried oil?

    When I was young, my grandmother actually taught me how to make dumplings from scratch.  This recipe of course is not entirely from scratch (I’m referring to the wrappers) but if you are looking for a recipe made from scratch, try my PORK CABBAGE DUMPLINGS orCHINESE PORK CHIVE DUMPLINGS!

    Although I don’t speak fluent Cantonese, I still remember her teaching me and her raspy voice telling me how much water to pour into the flour, how to roll out the wrappers and make the filling.

    The process was long but totally worth it because I have to say grandma’s pork and cabbage dumplings were the most juiciest dumplings ever. The wrapper was also thick but not too thick. It was perfect. I still remember the taste of them to this day and my PORK CABBAGE DUMPLINGS are pretty darn close!

    Easy to make!

    Now if you’re worried that my pork shrimp dumpling recipe is challenging to make, well it’s not! These dumplings are simple and only require several ingredients. Wrapping them is also very easy too! You can just fold the wrapper into a semi-circle and seal it or you can go fancy and pleat and pinch the edges.  Either way they will be delicious!

    Pork and Shrimp Dumplings

    Where can I buy dumpling wrappers?

    At the Asian grocer to get some store-bought dumplings wrappers which are usually located in the freezer or refrigerated aisle.

    Tips for making great dumplings!

    • When creating your filling, it is important to mix the ingredients in ONE DIRECTION until it is super pasty. The ground pork should no longer have shape. Using a food processor is VERY helpful and I recommend using one if you have one. If you don’t, not to worry just mix in a mixing bowl with chopsticks or a fork.
    • When filling your dumpling, use a measuring spoon and don’t overfill! I would recommend only filling with 1 teaspoon at most because anymore and your dumpling will not seal properly. It also depends on the size of your wrapper so as long as you leave at least ½ - 1 inch around your filling, that would work.
    • Brush water around the edges of the wrapper to help seal that little dumpling!
    • Pinch and seal the dumpling well! You don’t want your precious filling to leak out as you cook it.
    • When frying your dumplings, use the “fry and steam” method by frying the bottoms until they’re brown over medium heat for 5 minutes or so. Then pour a some water on the base of the pan and covering them with a lid to steam for another 6-7 minutes until cooked and until all the water has evaporated.

    How do you make juicy dumplings?

    • Make sure to stir your filling in one direction! This allows for the filling to be pastier giving you a more sticky juicy filling.
    • Use ground pork that has some fat to it.
    • Don’t overcook them.
    • Add water just after frying them to steam them.

    What do you serve with pork dumplings?

    • You can serve them with:
    • Sauces: Chinese Chili Oil or 3-ingredient Dumpling Dipping Sauce.
    • Soup noodles
    • Soup
    • Fry them and chop them up to make a fried rice
    pork and shrimp dumplings

    Do you put raw pork in dumplings?

    Yes! If you cook the pork and then stuff the dumplings and then fry them this will result in overcooked dumplings that may not be juicy.

    Are pork dumplings healthy?

    They can be as long as they’re not deep fried. Steaming or pan frying them in a little bit of oil keeps it healthier.

    What is dumpling sauce made of?

    Get my recipe for 3-ingredient Dumpling Dipping Sauce by clicking the link!

    Other recipes you may like!

    • 3-INGREDIENT DUMPLING DIPPING SAUCE
    • PORK CABBAGE DUMPLINGS
    • CHINESE PORK CHIVE DUMPLINGS
    • VEGETABLE DUMPLINGS
    • PORK AND SHRIMP WONTON
    • CHINESE CHILI OIL

    For this recipe

    You will need the following ingredients for my easy pork and shrimp dumplings:

    45 circular dumpling wrappers (454 grams)
    ½ tablespoon cooking oil

    Pork shrimp dumpling filling:

    227 grams minced pork with some fat
    ¾ cups shrimp, peeled, deveined, and chopped into a paste
    ½ teaspoon sesame oil
    ½ tablespoon garlic minced
    1 stalk green onion, finely chopped
    3 teaspoon soy sauce
    ¼ tablespoon sugar
    ½ tablespoon cornstarch
    ¼ tablespoon Chinese cooking wine or dry sherry wine
    Handful of napa cabbage leaves, finely chopped

    How to make Pork Shrimp Dumplings

    In a large mixing bowl, add your filling ingredients and mix in one direction until the mixture breaks down and the minced pork and shrimp become a paste. If you have a food processor, add your filling ingredients and grind until it’s pasty and well combined.

    Then add 1 heaping teaspoon of the filling onto the center of the wrapper. Brush some water on the wrapper around the filling.

    Fold the wrapper into a semi-circle, then pinch the edges. To make it fancier: pleat the edges from the middle outwards and pinch them together. Ensure the edges are completely sealed.

    To Cook:

    In a non stick frying pan set over medium high heat, add cooking oil. Then lower dumplings in flat side down. Allow this to fry until the bottoms have turned brown and crispy, about 5 minutes. Monitor this.

    Then pour ½ - ¾ cup water into the pan and cover with a lid.  Lower heat to low-medium and let this steam until all the water evaporates and the filling is cooked, about 6-7 minutes.  The filling should not be pasty and should be chewy.

    Serve and enjoy with your favourite side or dipping sauce.

    Give it a try!

    Well I hope you give my Pork and Shrimp Dumplings recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

    Thanks for visiting my blog! If you enjoyed this pork and shrimp dumpling recipe, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @ChristieAtHome in your feed or stories so I can share your creation in my stories with credits to you!

    Made this recipe and loved it?

    If you could leave a star rating for my pork and shrimp Chinese dumplings, I would greatly appreciate it 🙂 Thanks so much!

    Take care,
    Christie

    *This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs

    pork shrimp dumplings

    Easy Pork and Shrimp Dumplings

    christieathome
    Pork and Shrimp Dumplings. Crispy savoury morsels of pork and shrimp packed in a wrapper. Flavoured with soy sauce, sesame and garlic. These dumplings are very easy to make and work well as a side dish, appetizer or main.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 55 mins
    Cook Time 12 mins
    Total Time 1 hr 7 mins
    Course Appetizer, dinner, lunch, Side Dish
    Cuisine asian, Chinese
    Servings 45 dumplings
    Calories per serving 21 kcal

    Ingredients
      

    • 45 pieces dumpling wrappers (454 grams) circle shape
    • ½ tablespoon vegetable oil

    Pork shrimp dumpling filling:

    • 227 grams minced pork marbled with fat (not lean)
    • ¾ cups shrimp peeled, deveined, and chopped into a paste
    • ½ teaspoon sesame oil
    • ½ tablespoon garlic minced
    • 1 stalk green onion finely chopped
    • 3 teaspoon regular soy sauce
    • ¼ tablespoon white granulated sugar
    • ½ tablespoon cornstarch
    • ¼ tablespoon Shaoxing Cooking Wine or dry sherry wine
    • 1 cup napa cabbage finely chopped

    Instructions
     

    • In a large mixing bowl, add your filling ingredients and mix in one direction until the mixture breaks down and the minced pork and shrimp become a paste. If you have a food processor, add your filling ingredients and grind until it’s pasty and well combined.
    • Then add 1 heaping teaspoon of the filling onto the center of the wrapper. Brush some water on the wrapper around the filling.
    • Fold the wrapper into a semi-circle, then pinch the edges. To make it fancier: pleat the edges from the middle outwards and pinch them together. Ensure the edges are completely sealed.

    To cook

    • In a non stick frying pan set over medium high heat, add cooking oil. Then lower dumplings in flat side down. Allow this to fry until the bottoms have turned brown and crispy, about 5 minutes. Monitor this.
    • Then pour ½ - ¾ cup water into the pan and cover with a lid. Lower heat to low-medium and let this steam until all the water evaporates and the filling is cooked, about 6-7 minutes. The filling should not be pasty and should be chewy.
    • Serve and enjoy with your favourite side or dipping sauce.
    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!
    Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

    Suggested Equipment & Products

    Cutting Board
    Mixing bowl
    Measuring Set
    Food processor
    Nutrition
    Calories: 21kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 48mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
    Course Appetizer, dinner, lunch, Side Dish
    Cuisine asian, Chinese
    Keyword Create "easy pork and shrimp dumplings", pork and shrimp chinese dumplings, pork and shrimp dumpling recipe, pork shrimp dumpling filling, pork shrimp dumpling recipe, pork shrimp dumplings

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    Reader Interactions

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      Recipe Rating




    1. Caleb - Never Ending Journeys

      February 02, 2021 at 6:07 pm

      5 stars
      These dumplings sounds delicious! I love the combination of pork and shrimp, too - that's so tasty.

      Reply
    2. Josiah - DIY Thrill

      February 02, 2021 at 9:17 pm

      5 stars
      These pork and shrimp dumplings look so savory!

      Reply
    3. Katherine | Love In My Oven

      February 02, 2021 at 10:36 pm

      5 stars
      Oooh we love dumplings!! I haven't actually tried homemade ones. I need to give your recipe a try!

      Reply
    4. Michelle | Sift & Simmer

      February 04, 2021 at 12:55 pm

      5 stars
      Love pork and shrimp dumplings -- gotta have the shrimp!

      Reply
    5. Heidi | The Frugal Girls

      February 15, 2021 at 3:49 pm

      5 stars
      That was a great tip for pan frying these dumplings to keep them healthier!

      Reply

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    Christie

    Christie is an Asian Recipe Blogger sharing delicious recipes that you can make at home! Her goal is to make Asian cooking approachable and less intimidating. With a social media following of over 500k, she has been featured on Buzz Feed Tasty, Food52, The Kitchn and more! Christie's recipes have been made over and over again by her loyal readers.

    More about me →

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