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Steamed pork and shrimp dumpllings.
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4.88 from 8 votes

Pork and Shrimp Dumplings

Pork and shrimp dumplings with three options for cooking! Boil them, steam them or fry them for pot stickers
Prep Time35 minutes
Cook Time10 minutes
Total Time45 minutes
Course: Appetizer, Soup
Cuisine: Asian
Servings: 40 dumplings
Calories: 58kcal
Author: Cynthia

Ingredients

Wonton Filling

  • 1 small Napa cabbage cut into chunks, about 5 cups
  • 6 ounces ground pork
  • 6 ounces shrimp (weigh after peeling and deveining)
  • 4 green onions finely sliced
  • 1 1/2 Tablespoons soy sauce (or light soy sauce)
  • 1 1/2 Tablespoon sesame oil
  • 1 Tablespoon avocado oil or vegetable oil
  • 1 Tablespoon Chinese rice wine or dry sherry
  • 1 Tablespoon hoisin sauce
  • 1 Tablespoon ginger minced
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon kosher salt
  • 1 package Wonton wrappers
US Customary - Metric

Instructions

Making the wonton 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.
  • Prepare 2 baking sheets with parchment paper. Cover wrappers with slightly damp cloth to keep them from drying out.

Assembling the wontons

  • 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 half circle if using round wrappers and a triangle if using square wrapper.
  • Pinch edges together to form a little package.
  • Cover wontons with a damp cloth and refrigerate the wontons if they won't be cooked immediately.

For pot stickers

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

For steamed dumplings

  • Either fold will work.

For wonton soup

  • Fold wonton into a half moon and then fold the ends again and pinch together (below for wonton soup).

Nutrition

Serving: 1serving | Calories: 58kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 142mg | Potassium: 81mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 85IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg