Easy Pork and Shrimp Dumplings
Craving dim sum at home? This easy pork and shrimp dumpling recipe delivers a comforting, restaurant-quality meal. Enjoy crispy dumplings with a rich, umami-filled, tender filling.
Ingredients
- 1 lb dumpling wrappers approx. 50 wrappers
- vegetable oil or any neutral oil
Filling:
- ½ lb shrimp peeled, deveined, rinsed & strained
- ½ lb ground pork extra-lean
- 2 tablespoon water room temp.
- 3 garlic cloves finely minced
- 1 teaspoon ginger grated
- 2 tablespoon regular soy sauce or light soy sauce
- 2 tablespoon sesame oil toasted
- 2 tablespoon cornstarch
- ½ tablespoon white granulated sugar
- ½ teaspoon chicken bouillon powder
- 2 teaspoon Shaoxing wine or dry sherry
- ½ teaspoon white pepper or black pepper
Suggested Condiments
Instructions
- Transfer the cleaned, peeled, and deveined shrimp to a cutting board. Finely chop the shrimp until it forms a coarse, cohesive texture. Transfer to a large mixing bowl.
- Add the extra-lean ground pork, cold water, garlic, ginger, soy sauce, sesame oil, cornstarch, sugar, chicken bouillon powder, Shaoxing wine, and white pepper to the shrimp. Mix vigorously in one direction until the mixture becomes sticky and the pork breaks down into a smooth paste. Set aside.
- Prepare a small bowl of cold water on a clean work surface. Place a dumpling wrapper in your palm. Add 1 level teaspoon of filling to the center, then lightly wet the edges with water.
- Fold the wrapper into a half-moon shape and pinch the edges firmly to seal. Alternatively, pleat one side toward the other to create a classic dumpling shape. Place finished dumplings on a tray and cover. Repeat until all filling is used.
- Heat 1 tablespoon vegetable oil in a large pan over medium heat. Working in batches, place 12-15 dumplings in the pan, bottom-side down, and fry for 1 minute. Add just enough room-temperature water to cover the pan base, cover immediately, and steam until the water has evaporated and the bottoms are golden brown, about 7-9 minutes. Transfer to a serving plate and serve with the condiment of your choice.
Notes
Alternative Cooking Methods
- Boiling method: Bring a large pot of water to a boil, drop in the dumplings, and cook for 5 to 7 minutes until they float to the top and the wrappers look translucent.
- Deep-frying method: Heat neutral oil to 350°F (175°C) in a deep pot, carefully lower the dumplings in small batches, and fry for 4 to 5 minutes until completely crispy and golden brown.
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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