Pork And Shrimp Dumplings

If you love dim sum like we do, these pork and shrimp dumplings are for you! There are a variety of ways to prepare and serve pork and shrimp dumplings! Boil them, steam them or fry them for pot stickers. They also freeze well making them an easy weeknight dinner option.

They are also fun for the kids to help with if you are looking for ways to involve them in meal preparation!

When we were kids my dad would drive us to Chinatown in LA for dim sum on special weekends. The servers would roll carts in between the tables and we would chose our favorites! I love siu mai (pork dumplings) and har gow (shrimp dumplings), so this recipe combines both flavors in a much simpler recipe. (This post was originally published on July 12th, 2012)

Ingredients for dumpling filling

For this recipe use smaller shrimp, no need to spend more money on larger shrimp. Most of the ingredients can be found in a grocery store or in Asian markets.

• Napa cabbage cut into 1″ chunks, 5 cups or about 1/2 head Napa cabbage.
• 6 ounce ground pork
• 6 ounces shrimp, deveined, tails removed.
• 4 green onions, chopped fine
• 1 1/2 Tablespoons soy sauce (or light soy sauce)
• 1 1/2 Tablespoons toasted sesame oil
• 1 Tablespoon avocado or other neutral vegetable oil
• 1 Tablespoon Chinese rice wine or dry sherry
• 1 Tablespoon hoisin sauce
• 1 Tablespoon grated fresh ginger
• 1/4 teaspoon ground white pepper
• 1/2 teaspoon salt
• Dumpling or wonton wrappers. You can find dumpling wrappers in two shapes, round or square. Either will work! 

How to make homemade wontons

I suggest frying up a small portion of the meat to taste test the flavor. You can then adjust the seasoning to your liking, making it spicier if you like. Cover the wonton skins with a damp towel to keep them from drying out.

​This recipe makes about 40 dumplings. If you would like to make sure they are uniform, weigh the filling with a Kitchen Scale and then divide the total by 40. In this case, I like to use grams for a more accurate measurement. 

Filling:

• In the bowl of a food processor, pulse the cabbage several times until it’s finely chopped. 
• Place the cabbage in a bowl and sprinkle with salt. Let it set for about 10 minutes to remove excess moisture. Squeeze cabbage, or wring in a clean towel.
• In the same bowl of the food processor, pulse pork, shrimp, soy sauce, sesame oil, avocado oil, rice wine OR sherry, hoisin, ginger, pepper and 1/2 teaspoon salt and pulse until dumpling filling is mixed slightly sticky, about 10 pulses.

• Add chopped napa cabbage and green onions and pulse until veggies are mixed, about 8 to 10 pulses.

• Cover with plastic wrap and refrigerate until ready to use.

There are a couple ways to make the dumplings. The simplest is to just fold them in half. This fold is best for pot stickers. Go one step further and pinch the edges together for steamed or wonton dumplings.

• Prepare 2 baking sheets with parchment paper.
• Cover wrappers with slightly damp cloth to keep them from drying out.
• Place about 2 1/2 teaspoons filling mixture in the center of the wrapper.

• Using a pastry brush, brush the edge of the wrappers with cold water and fold the dumpling in half to make a triangle.

• This the best way for pot stickers, which yields more surface for a crispy bottom.

• Fold the ends again and pinch together (below for wonton soup).

To freeze the dumplings

They are easy to freeze for easy make a quick last minute meal. Freeze them in a single layer on baking sheet for about an hour. Remove them and place in plastic freezer bags for up to 1 month.

Ways to serve dumplings

Steaming:

This is the method used for dim sum dumplings. These Bamboo Steamer Baskets are traditional, but you can also use an inexpensive Vegetable Steamer as well. Traditionally banana leaves are used to line the baskets to prevent sticking. Parchment paper works just as well.

• Line the steamer basket with parchment rounds. Poke holes in the parchment to allow the steam in. Brush the parchment rounds lightly with oil to prevent them from sticking.

• Place the dumplings in the steamer basket about 1/2″ apart so they have enough room.

• Bring a Wok with a Wok Ring, or large sauce pan filled with several inches of water water to a vigorous boil. Place the steamer basket or baskets over the wok. The steamer baskets are designed to be high enough so as not to touch the bottom of the basket while still allowing for plenty of water. 
• Place lid on steamer and steam over the boiling water, reducing heat to a medium simmer for 8 to 10 minutes, or until the dumplings are glossy, and the wrappers are translucent. Check water occasionally to make sure it there is plenty. 

Pot stickers:

• Brush a large non-stick skillet with vegetable oil place the dumplings, flat side down in skillet, and and cook over medium heat until the bottoms begin to turn slightly brown, about 3-4 minutes. 

• Reduce heat to medium low and add 1/2 cup water to pan. Cover pan and cook for 5-6 minutes.
• Uncover, and cover over medium-high heat until all the water is evaporated and bottoms are crispy brown, 1-3 minutes. No need to turn them. They are served brown side up.

What to dip dumplings in

• Serve with small dishes of Chili Oil, white vinegar or soy sauce.

• You can also make a paste of dry yellow mustard and a little white vinegar for an extra spicy condiment.

Wonton Soup

I keep the broth simple, just chicken broth, garlic, ginger, shrimp and vegetables. You could however spice up the broth more by adding more minced garlic, coconut aminos, soy sauce, or chili oil. The broth is like a blank canvas for your ingredients. I sometimes add thinly sliced pork belly, which reminds me of the version that was made at the Chinese Gardens restaurant of my childhood.

Making the Wonton Soup

Wonton Soup

• 2 quarts  chicken broth
• 1 Tablespoon sesame oil
• 1 clove garlic minced
• 1 Tablespoon ginger minced
• 4 oz. sliced mushrooms
• 1 small head bok choy sliced thin
• 4 oz. snow peas sliced on the diagonal
• 3 green onions sliced on the diagonal
• 8 oz. shrimp sliced lengthwise

Looking for more Asian inspired dishes?

Singapore Hot Pot

Better Than Panda Express Orange Flavored Chicken

Classic Stir Fry with Chicken and Bok Choy