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!
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 tsp 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
- Fry them and chop them up to make a fried rice
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 tbsp cooking oil
Pork shrimp dumpling filling:
227 grams minced pork with some fat
¾ cups shrimp, peeled, deveined, and chopped into a paste
½ tsp sesame oil
½ tbsp garlic minced
1 stalk green onion, finely chopped
3 tsp soy sauce
¼ tbsp sugar
½ tbsp cornstarch
¼ tbsp 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 tsp 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.
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.
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Easy Pork and Shrimp Dumplings
- 45 pieces dumpling wrappers (454 grams) circle shape
- ½ tbsp 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 tsp sesame oil
- ½ tbsp garlic minced
- 1 stalk green onion finely chopped
- 3 tsp regular soy sauce
- ¼ tbsp white granulated sugar
- ½ tbsp cornstarch
- ¼ tbsp Shaoxing Cooking Wine or dry sherry wine
- 1 cup napa cabbage finely chopped
- 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 tsp 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.
- 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.