Steamed Shrimp Pork Dumplings

Steamed Shrimp Pork Dumplings are one of my favorite dishes to make. I first discovered them when I was experimenting with different fillings for dumplings, and the combination of shrimp and pork immediately caught my attention. Steamed Shrimp Pork Dumplings are not only delicious but also bring back memories of cozy dinners with friends and family. The mix of savory pork and tender shrimp wrapped in a soft, delicate dough is simply irresistible.

Crafting the Perfect Filling

Making the filling for Steamed Shrimp Pork Dumplings is like a mini celebration in the kitchen. I finely chop the shrimp and pork, blending them with garlic, ginger, and a touch of soy sauce. It’s the ginger that gives the filling that extra zing, which is what makes Steamed Shrimp Pork Dumplings so special. Once the mixture is ready, I carefully spoon it onto each dumpling wrapper and fold them into neat little parcels. The process is a bit time-consuming, but it’s worth every moment.

Steaming to Perfection

Steaming Steamed Shrimp Pork Dumplings is the key to getting them just right. I line a steamer basket with parchment paper to keep the dumplings from sticking. Then, I carefully place the dumplings in the basket, making sure there’s enough space between each one. The steam cooks the dumplings gently, keeping them moist and tender. In about 15 minutes, they’re done, and I can already smell the fragrant pork and shrimp filling.

A Bite of Heaven

When I take the first bite of a Steamed Shrimp Pork Dumpling, I can’t help but smile. The delicate wrapper, the juicy filling, and the burst of flavors are pure heaven. Whether I serve them as an appetizer or a main dish, Steamed Shrimp Pork Dumplings always steal the show. I love sharing them with my loved ones, watching as they enjoy each bite just as much as I do.

Chef’s Notes- Steamed Shrimp Pork Dumplings

• Wrapper Texture: For the perfect wrapper, aim for a dough that’s soft but firm enough to hold the soup inside during steaming. If the dough is too dry, the wrappers may tear, and if it’s too wet, they may stick.
• Flour Tip for Wrappers: Use extra flour when rolling the dough to prevent sticking. Dust the rolling pin and surface generously but don’t overwork the dough, as it will become tough.
• Consommé Clarity: Achieving a crystal-clear broth is essential for perfect soup-filled dumplings. Keep the heat low once the broth is simmering, and do not stir it to avoid cloudiness.
• Gelatin Application: Ensure the consommé is fully chilled before adding it to the filling. This helps it set properly and makes the dumplings more stable while steaming.
• Filling Consistency: The shrimp should be finely ground to ensure a smooth and even texture for the filling. If using a food processor, pulse in short bursts to avoid turning it into a paste.
• Assembling the Dumplings: When pleating the dumplings, ensure the edges are securely sealed to prevent the soup from leaking out during steaming. It might take a few tries to perfect the pleating technique, so be patient.
• Steaming Tip: Ensure there is enough water in the wok or steamer base to produce steam without touching the dumplings. The steamer should not sit directly in water.
• Freezing Dumplings: To freeze, place assembled dumplings on a baking sheet and freeze them individually before transferring to a freezer bag. This way, they won’t stick together.
• Serving Tip: Serve these dumplings as a main dish with a light side like steamed greens or a refreshing cucumber salad to balance the richness.

Steamed Shrimp Pork Dumplings

Recipe by Kimmy

Course: Main CourseCuisine: ChineseDifficulty: Medium

Servings

4

dumplings

Prep time

45

minutes

Cooking time

2

hours 

Calories

800

kcal

Resting Time

4

hours 

Total time

6

hours 

45

minutes

Dive into the exquisite world of homemade dumplings with our Authentic Steamed Shrimp Pork Dumplings recipe! Bursting with succulent shrimp and rich, juicy pork, each dumpling is a perfect harmony of flavors encased in a delicate, savory wrapper. Inspired by traditional Chinese techniques, this recipe transforms simple ingredients into a gourmet experience right in your kitchen. Whether you’re an experienced chef or a culinary enthusiast, these dumplings are sure to impress your family and friends. Get ready to elevate your dinner game with these irresistible, bite-sized treasures that promise both elegance and comfort in every bite!

Ingredients

• Consommé Base

• 3 pounds chicken wings

• 4 ounces cured Smithfield ham

• 1 cup finely sliced scallions using only the white parts

• 2 ounces fresh ginger thinly peeled and sliced

• 1 large garlic clove peeled

• 1 tablespoon mushroom-infused soy sauce

• 2 teaspoons Shaoxing cooking wine

• 2 1/4-ounce packets unsweetened gelatin powder

• 1/4 cup chilled water

• Dumpling Wrappers

• 2 1/2 cups of all-purpose flour plus extra for dusting

• 3/4 cup of warm not boiling water

• 1 tablespoon of vegetable oil

• 1/4 cup of cold water

• Filling

• 2 1/2 ounces of peeled and deveined shrimp

• 8 ounces of flavorful ground pork 80% lean, 20% fat

• 3 tablespoons of minced scallions

• 2 tablespoons of finely chopped onion

• 1 tablespoon of granulated sugar

• 1 tablespoon of soy sauce

• 1 1/2 teaspoons of minced garlic

• 1 1/2 teaspoons of rice wine vinegar

• 1/4 teaspoon of sesame oil

• 1/4 teaspoon of kosher salt

• 1 1/4 cups of chilled chicken consommé

• Napa cabbage leaves for lining the steamer

• Prepared wheat flour wrappers

• Alternative Ingredients:

• Ground Pork: Substitute with ground chicken or turkey for a leaner option.

• All-Purpose Flour: Use a gluten-free flour blend to accommodate gluten sensitivities.

• Shaoxing Wine: Replace with dry sherry or mirin if unavailable.

• Mushroom Soy Sauce: Use regular soy sauce and add a splash of mushroom broth for similar flavor.

• Smithfield Ham: Swap with prosciutto or smoked bacon for varied taste profiles.

• Sesame Oil: Can be substituted with toasted vegetable oil for a milder flavor.

Directions

• Prepare the Consommé: In a spacious stockpot, combine the chicken wings, cured ham, scallions, ginger, shiitake mushrooms, garlic cloves, mushroom soy sauce, Shaoxing wine, and enough water to reach 10 cups. Bring the mixture to a vigorous boil over high heat, regularly skimming off any foam that surfaces to ensure a clear broth. Once boiling, lower the heat to maintain a gentle simmer and let it cook for two hours, adding more water if necessary to keep the ingredients submerged.
• Set the Gelatin: While the consommé simmers, sprinkle the unflavored gelatin over the chilled water in a small bowl, allowing it to bloom for a few minutes. After simmering, remove the stock from heat and stir in the dissolved gelatin thoroughly. Strain the liquid through a fine sieve, pressing firmly on the solids to extract maximum flavor. Discard the solids and refrigerate the clear consommé in airtight containers until it becomes gelatinous, which takes at least four hours.
• Make the Wrappers: In a large mixing bowl, combine the all-purpose flour. Gradually add the warm water while stirring with chopsticks until the mixture begins to form. Continue adding vegetable oil and cold water in a steady stream, stirring constantly. Once the dough starts to come together, transfer it to a floured surface and knead until smooth and elastic, about eight minutes. Wrap the dough in plastic wrap and let it rest at room temperature for half an hour.
• Prepare the Dipping Sauce: In a small bowl, mix together the soy sauce, rice wine vinegar, smashed garlic clove, and freshly ground black pepper with two tablespoons of water. For enhanced flavor, cover and refrigerate the dip overnight. Before serving, remove the garlic clove. The sauce can be stored in an airtight container in the refrigerator for up to two weeks.
• Assemble the Filling: Pulse the peeled shrimp in a food processor until finely ground. In a large bowl, combine the shrimp, ground pork, minced scallions, chopped onion, sugar, soy sauce, minced garlic, rice wine vinegar, sesame oil, and kosher salt. Using your hands, thoroughly mix until well combined. Gently fold in the chilled, gelatinous consommé, ensuring the mixture is smooth. Cover and refrigerate the filling until it is firm and chilled, at least 20 minutes.
• Form the Dumplings: Slice the rested dough in half, keeping one portion covered. Roll each half into ten equal pieces. Working with one piece at a time, use a rolling pin to flatten it into a thin 5-inch round, maintaining a slightly thicker center. Place a tablespoon of filling in the center, moisten the edges with water, and meticulously pleat the dumpling by folding the corners and pinching together to seal, forming a delicate pouch.
• Steam the Dumplings: Line bamboo steamers with napa cabbage leaves or parchment strips, placing dumplings two inches apart. Fill a wok with enough water so the steamer base is about three inches submerged without touching the bottom. Bring the water to a boil, then place the steamer on top and cover. Steam the dumplings for six to seven minutes, ensuring the wrappers are translucent and the filling is cooked through with bubbling soup inside.
• Serve: Carefully transfer the steamed dumplings to a serving plate and accompany them with the prepared soy-vinegar dipping sauce. Serve immediately to enjoy the full burst of flavors and the delightful texture of homemade soup dumplings.

Equipment

• Chef’s Knife
• Cutting Board
• food processor
• mixing bowls
• colander
• baking sheet

Nutrition Facts

• Calories: 800kcal
• Carbohydrates: 60g
• Protein: 35g
• Fat: 40g
• Saturated Fat: 15g
• Cholesterol: 150mg
• Sodium: 2000mg
• Potassium: 500mg
• Fiber: 5g
• Sugar: 10g
• Vitamin A: 1000IU
• Vitamin C: 10mg
• Calcium: 200mg
• Iron: 4mg

FAQ- Steamed Shrimp Pork Dumplings

Can I make the dumplings ahead of time?

Yes, you can prepare the dumplings up to the steaming point and freeze them. Just steam them directly from the freezer, adding an extra few minutes to the steaming time.

What can I use if I don’t have Shaoxing wine?

You can substitute Shaoxing wine with dry sherry or mirin. Both offer a similar depth of flavor in the filling.

Can I substitute ground pork with a different protein?

Yes, you can use ground chicken, turkey, or even beef, depending on your preference. Just make sure to choose a slightly fattier option for juicier dumplings.

What’s the best way to store leftover dumplings?

Leftover steamed dumplings can be refrigerated for up to two days. Reheat them by steaming or microwaving them with a little water to retain moisture.

How can I make the dipping sauce spicier?

Add a pinch of red pepper flakes or a dash of chili oil to the dipping sauce to add a kick of