Easy Savory Pork & Shrimp Dumplings

I’ve always loved making dumplings, and today, I’m excited to share my recipe for Savory Pork & Shrimp Dumplings. There’s something so satisfying about creating these little pockets of flavor, filled with the perfect balance of juicy pork and succulent shrimp. The process of making Savory Pork & Shrimp Dumplings brings me back to family gatherings where we’d all gather in the kitchen, folding the dumplings together. The savory aroma fills the house, and I can’t wait to take the first bite.

The Perfect Filling

The secret to these Savory Pork & Shrimp Dumplings is in the filling. I mix ground pork with chopped shrimp, then add finely minced garlic, ginger, and green onions. A splash of soy sauce, a pinch of sesame oil, and a little salt make everything come together beautifully. The shrimp adds a delightful sweetness that pairs perfectly with the savory pork. I love the texture of the filling—it’s juicy and tender, with just the right amount of bite from the garlic and ginger.

Wrapping the Dumplings

Now, the fun part—wrapping the Savory Pork & Shrimp Dumplings. I take each dumpling wrapper and spoon just the right amount of filling in the center. With a quick pinch, I fold the edges together, sealing the dumpling into a little pouch. I try to make them as neat as possible, though I don’t mind if they’re a little imperfect—they still taste amazing. Once I’ve finished folding all the dumplings, I prepare to cook them. Whether I pan-fry or steam them, I know these Savory Pork & Shrimp Dumplings are going to be delicious.

The Best Part: Eating

The best part of making Savory Pork & Shrimp Dumplings is, of course, eating them. After they’ve been cooked to crispy perfection or steamed until tender, I serve them with a soy sauce-based dipping sauce, sometimes adding a dash of chili oil for a little heat. As soon as I take my first bite, the juicy filling and the crispy, golden edges make it all worth the effort. Every time I make these dumplings, I’m reminded of home and the joy that comes with sharing a meal made from the heart.

Chef’s Notes- Savory Pork & Shrimp Dumplings

• Sealing Dumplings Properly: When assembling your dumplings, it’s important to press the edges of the wrappers tightly to avoid any air pockets. A good seal ensures they won’t open up during cooking. You can also use a fork to crimp the edges for an extra secure seal.
• Egg Wash Technique: Lightly brush the egg wash on the edges of each wrapper, as this will act as the glue to seal them. Don’t overapply—just a thin layer will do the job.
• Filling Consistency: Make sure your pork and shrimp filling is evenly mixed. This prevents uneven bites and ensures the dumplings cook consistently. If your mixture is too loose, add a small amount of cornstarch or breadcrumbs to help bind it together.
• Perfecting Dumpling Shapes: If you’re new to folding dumplings, it’s fine to keep them simple with the half-moon shape. However, practice makes perfect, and you can try pleating the edges for a more professional look.
• Cooking Temperature: Use a nonstick skillet to prevent the dumplings from sticking to the pan. Make sure the pan is preheated to medium heat before adding the dumplings. This will give them a nice golden crust without burning.
• Steaming Dumplings: When adding water to steam the dumplings, cover the skillet with a lid immediately to trap the steam. This helps cook the filling while keeping the wrappers tender.
• Batch Cooking: If you’re making a large batch, you can freeze uncooked dumplings by arranging them on a tray and freezing them until firm. Transfer to a zip-top bag and store in the freezer for up to 3 months. You can cook them directly from frozen—just steam a bit longer.

Savory Pork & Shrimp Dumplings

Recipe by Kimmy

Course: Appetizer, Main CourseCuisine: ChineseDifficulty: Easy

Servings

4

dumplings

Prep time

30

minutes

Cooking time

15

minutes

Calories

300

kcal

Total time

45

minutes

Dive into the delightful world of homemade dumplings with this Savory Pork and Shrimp Dumplings recipe! Bursting with rich flavors from succulent pork and tender shrimp, perfectly complemented by aromatic garlic and ginger. Whether you’re prepping for a family dinner or a special gathering, these dumplings promise to impress with their delectable taste and easy preparation. Let your kitchen be filled with the irresistible aroma of these handcrafted delights – a must-try for every food enthusiast looking to elevate their culinary skills!

Ingredients

• Sauce

• 1/4 cup tamari or gluten-free soy sauce

• 1 1/2 tablespoons toasted sesame oil

• 2 cloves garlic finely minced

• 1 teaspoon Korean red chili flakes (gochugaru)

• 3/4 teaspoon freshly grated ginger

• 1 green onion thinly sliced

• Filling

• 1/4 pound ground pork

• 1/4 pound diced shrimp finely chopped

• 1 tablespoon sesame oil

• 1/2 teaspoon grated ginger

• 1 clove garlic minced

• 1 green onion finely sliced

• 3/4 teaspoon sea salt

• 1/4 teaspoon cracked black pepper

• Assembly

• 1 large egg lightly beaten

• 20 round wonton wrappers

• Alternative Ingredients:

• Tamari can replace soy sauce for a gluten-free option.

• Coconut aminos can be used instead of soy sauce for a lower sodium alternative.

• Ground chicken or turkey can substitute ground pork for a leaner filling.

• Shirataki noodles can be added for extra texture and to make it low-carb.

• Lime juice can replace some of the ginger for a citrus twist in the sauce.

Directions

• Prepare the Sauce: In a medium-sized bowl, combine tamari, toasted sesame oil, minced garlic, Korean red chili flakes, grated ginger, and sliced green onions. Whisk thoroughly to blend all flavors. Let the sauce sit to allow the ingredients to meld together, enhancing the depth of flavor. *(Time: 5 minutes)*
• Mix the Filling: In a large mixing bowl, add ground pork, chopped shrimp, sesame oil, grated ginger, minced garlic, sliced green onions, sea salt, and cracked black pepper. Stir the mixture with clean hands or a spoon until all components are evenly distributed, ensuring a uniform flavor in every dumpling. *(Time: 10 minutes)*
• Assemble the Dumplings: Lightly beat the egg in a small bowl. Lay out the wonton wrappers on a clean surface. Using a pastry brush, apply a thin layer of egg wash along the edges of each wrapper. Place approximately 3/4 tablespoon of the pork and shrimp mixture into the center of each wrapper. Fold the wrapper in half to form a half-moon shape, pressing out any air pockets to prevent bursting during cooking. Dip one corner into the remaining egg wash, then bring the opposite corners together and seal them firmly. Repeat until all dumplings are formed. *(Time: 15 minutes)*
• Cook the Dumplings: Heat a nonstick skillet over medium heat and add a small amount of oil. Arrange the dumplings in a single layer, ensuring they do not touch. Cook for about 2 minutes until the bottoms are golden brown. Carefully pour in a small amount of water (about 1/4 cup), cover the skillet, and let the dumplings steam for an additional 5-7 minutes or until the filling is cooked through and the wrappers are tender. Remove the lid and allow any remaining water to evaporate. Serve warm with the prepared sauce. *(Time: 10 minutes)*

Equipment

• mixing bowls
• measuring cups and spoons
• pastry brush

Nutrition Facts

• Calories: 300kcal
• Carbohydrates: 25g
• Protein: 20g
• Fat: 15g
• Saturated Fat: 3g
• Cholesterol: 50mg
• Sodium: 800mg
• Potassium: 300mg
• Fiber: 2g
• Sugar: 3g
• Vitamin A: 500IU
• Vitamin C: 5mg
• Calcium: 50mg
• Iron: 2mg

FAQ- Savory Pork & Shrimp Dumplings

Can I make these dumplings ahead of time?

Yes, you can prepare and assemble the dumplings ahead of time. Freeze them before cooking to preserve their freshness. Simply steam or pan-fry them directly from frozen, adding an extra couple of minutes to the cooking time.

Can I use a different protein for the filling?

Absolutely! Ground chicken, turkey, or even beef can be substituted for the pork. Shrimp can also be replaced with other seafood like crab or scallops, depending on your preference.

How do I prevent the dumpling wrappers from sticking to each other?

Lay the assembled dumplings on a parchment-lined tray, and make sure they don’t touch each other. If you’re freezing them, dust them lightly with cornstarch to prevent sticking.

Can I make these dumplings vegetarian or vegan?

Yes, you can use plant-based alternatives to replace the pork and shrimp. Try a combination of finely chopped mushrooms, tofu, and vegetable seasoning to create a delicious vegetarian filling.

How do I store leftovers?

Leftover dumplings can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming or pan-frying until they’re heated through. If frozen, they will last up to 3 months and can be cooked directly from frozen.