Easy & Simple Pork Shrimp Dumplings

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.

5 from 11 votes

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Prep Time 30

Cook Time 12

Total Time 42

Course Appetizer, Main Course, Side Dish

Cuisine Asian, Chinese

Servings

Calories per serving 214 kcal

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.

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