Pork and Shrimp Dumplings – Yum Yarns

Picture this: It’s a Saturday afternoon, and you have friends coming over for dinner. You want something special but don’t want to spend the entire day slaving away in the kitchen. Spoiler alert: pork and shrimp dumplings are the answer.

These delightful morsels pair beautifully with a variety of dipping sauces, fresh herbs, and even a cold beer or hot tea. Perfect for sharing, these dumplings can make you the star of the show without all the stress.

Let’s dive into the juicy details.

I first fell in love with dumplings during a trip to a local dim sum restaurant. The flavors exploded in my mouth with each bite, and I knew I had to learn how to make them at home. After much trial and error, I landed on the perfect pork and shrimp dumpling recipe. It’s easy to make and, I promise, will impress your guests.

These are not just any dumplings; they are filled with a delicious blend of pork and shrimp, seasoned to perfection. Whether you like them steamed, boiled, or pan-fried, they deliver a taste of tradition that will leave you craving more.

Now, let’s break down what these addictively good dumplings are all about.

What is Pork and Shrimp Dumplings?

Pork and shrimp dumplings combine ground pork and finely chopped shrimp, creating a filling that is juicy and richly flavored. They are typically encased in a thin dumpling wrapper made from flour and water. These bites of goodness are then cooked by steaming, boiling, pan-frying, or deep-frying.

In various cultures, dumplings have their own twists and flavors. However, the union of pork and shrimp is a classic Asian favorite, often found in dim sum restaurants and street food stalls. The texture contrasts beautifully, with tender pork complementing the bouncy bite of shrimp.

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What is the Flavor Profile of This Dish?

Imagine sinking your teeth into a perfectly cooked dumpling. The meat is savory, with an umami kick that leaves you wanting more. The shrimp adds a delicate sweetness, while the ensemble of ingredients—like garlic, ginger, and sesame oil—creates layers of flavor.

Savory: The pork packs a punch, well-seasoned with soy sauce and spices.
Umami: Chicken bouillon powder boosts the flavor, giving it a rich taste.
Sweet: A hint of granulated sugar balances the savory notes.
Fresh: Scallions and ginger wake up the palate, adding brightness.

All these elements swirl together to create a complex and satisfying flavor profile that can’t be beaten.

What Makes This Recipe Different From Other Pork and Shrimp Dumplings?

What sets my recipe apart? First, it’s the ingredients. I focus on fresh, high-quality items that elevate the whole dish. The combination of pork and shrimp isn’t new, but the specific ratio and seasoning can make or break your dumplings.

Furthermore, I’ve simplified the preparation steps without sacrificing authenticity. It’s a recipe that busy home cooks can manage, allowing you to enjoy the rich, traditional flavors without all the fuss.

Ingredients You’ll Need

Here’s what you need to gather for these flavor-packed dumplings:

1 tablespoon chopped scallions: Adds freshness.
2 tablespoons toasted sesame oil: Contributes a nutty fragrance.
½ teaspoon finely ground white pepper: For a mild bite.
½ tablespoon granulated sugar: Subtle sweetness that balances flavors.
2 tablespoons cornstarch: For binding the filling.
1 teaspoon freshly grated ginger: Essential for that fresh kick.
2 tablespoons light soy sauce: Deepens the seasoning.
½ teaspoon chicken bouillon powder: Enhances umami.
2 teaspoons Shaoxing wine: Adds depth; substitute with dry sherry if needed.
3 cloves garlic, finely minced: Aromatic backbone of the dish.
½ lb ground pork: Star of the filling. You can use lean ground chicken if preferred.
½ lb raw shrimp, peeled, deveined, rinsed, and thoroughly drained: Adds sweetness and bounce.
1 lb round dumpling wrappers: Approximately 50 pieces; store-bought is fine for convenience.
Vegetable oil or any neutral high-heat oil: For pan-frying or deep-frying.

Step-by-Step Directions

Now, let’s get rolling (pun intended)! Here’s how to make these dumplings from scratch.

Step 1: Prepare the Filling

In a large mixing bowl, combine the ground pork, chopped shrimp, garlic, ginger, scallions, soy sauce, chicken bouillon powder, and sugar. Using your hands (get in there!), mix until well combined. This step allows the flavors to meld together beautifully.

Step 2: Add Binding Agents

Once the meat and shrimp are mixed, sprinkle the cornstarch and pour in the sesame oil. Mix again until the cornstarch is fully incorporated. This will help hold everything together, preventing a sticky situation when cooking.

Step 3: Wrapping the Dumplings

Take a dumpling wrapper and place a heaping teaspoon of filling in the center. Moisten the edges of the wrapper with a little water. Fold the wrapper in half, pinching the edges to seal. You can make pleats if you’re feeling fancy, but a simple fold is just fine. Repeat until all filling is used.

Step 4: Cooking Methods

Steaming:

• Line a bamboo steamer with parchment paper, and place the dumplings inside.
  
• Steam over boiling water for about 10-12 minutes until the filling is cooked through.
  

Boiling:

• Bring a large pot of water to the boil.
  
• Drop the dumplings in and cook for about 6-8 minutes until they float to the surface.
  

Pan-frying:

• Heat a tablespoon of oil in a skillet over medium heat.
  
• Add dumplings and fry until the bottom turns golden brown (about 2-3 minutes).
  
• Add water (enough to cover the bottom of the pan), cover, and steam for another 6-8 minutes.
  

Step 5: Serve

Remove the dumplings from their cooking method of choice and serve hot with soy sauce, chili oil, or your favorite dipping sauce.

Tips On Making Pork and Shrimp Dumplings

Here are some of my best pro tips to elevate your dumpling game:

Keep it Cold: Make sure your shrimp and pork are cold before mixing. It helps maintain the right texture.
Don’t Overfill: Less is more on the filling. Overfilling can lead to mishaps when sealing.
Experiment with Flavors: Feel free to add ingredients like Bok Choy or mushrooms for a fun twist.
Seal Tight: Always pinch the edges firmly to avoid leaks during cooking.
Batch Cooking: If you’re feeling ambitious, make a large batch and freeze for quick meals later.

Nutrition Information

Here’s the nutritional breakdown for a serving of pork and shrimp dumplings (approximately 5 pieces):

Calories: ~250
Protein: 20g
Carbohydrates: 30g
Fat: 10g
Sodium: 600mg

These dumplings are a great protein source, but keep an eye on the sodium content if that’s a concern for you.

How Can I Store This Pork and Shrimp Dumplings?

If you have leftovers (though I can’t guarantee they won’t all be devoured), here’s how to keep them fresh:

Refrigerate: Place leftover dumplings in an airtight container. They’ll stay good for about 3-4 days.
Freeze: To freeze, lay them in a single layer on a baking sheet until solid. Transfer to a bag or container, and they will keep for about 2-3 months.

When you’re ready to enjoy them again, cook straight from frozen—no thawing needed!

Substitutes for Ingredients

If any of these ingredients are missing from your kitchen, here are some substitutes to save the day:

Ground Pork: Ground turkey or lean ground beef can be used, but they’ll change the taste slightly.
Raw Shrimp: Cooked shrimp, finely chopped, works too. It’s just a bit less flavorful compared to fresh.
Shaoxing Wine: If you don’t have this, dry sherry or even a mix of chicken broth and a splash of vinegar can work well.
Cornstarch: You can swap it out with potato starch to help bind your filling.

Pork and Shrimp Dumplings

Picture this: It’s a Saturday afternoon, and you have friends coming over for dinner. You want something special but don’t want to spend the entire day slaving away in the kitchen

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 42 minutes mins

Course Appetizer, Main Course, Side Dish

Cuisine Asian, Chinese

Servings 10

Calories 250 kcal

Equipment

• Bowl
• Teaspoon

Ingredients

  

1x2x3x

• 1 tablespoon chopped scallions: Adds freshness.
• 2 tablespoons toasted sesame oil: Contributes a nutty fragrance.
• ½ teaspoon finely ground white pepper: For a mild bite.
• ½ tablespoon granulated sugar: Subtle sweetness that balances flavors.
• 2 tablespoons cornstarch: For binding the filling.
• 1 teaspoon freshly grated ginger: Essential for that fresh kick.
• 2 tablespoons light soy sauce: Deepens the seasoning.
• ½ teaspoon chicken bouillon powder: Enhances umami.
• 2 teaspoons Shaoxing wine: Adds depth; substitute with dry sherry if needed.
• 3 cloves garlic finely minced: Aromatic backbone of the dish.
• ½ lb ground pork: Star of the filling. You can use lean ground chicken if preferred.
• ½ lb raw shrimp peeled, deveined, rinsed, and thoroughly drained: Adds sweetness and bounce.
• 1 lb round dumpling wrappers: Approximately 50 pieces; store-bought is fine for convenience.
• Vegetable oil or any neutral high-heat oil: For pan-frying or deep-frying.

Instructions

 

Step 1: Prepare the Filling

• In a large mixing bowl, combine the ground pork, chopped shrimp, garlic, ginger, scallions, soy sauce, chicken bouillon powder, and sugar. Using your hands (get in there!), mix until well combined. This step allows the flavors to meld together beautifully.

Step 2: Add Binding Agents

• Once the meat and shrimp are mixed, sprinkle the cornstarch and pour in the sesame oil. Mix again until the cornstarch is fully incorporated. This will help hold everything together, preventing a sticky situation when cooking.

Step 3: Wrapping the Dumplings

• Take a dumpling wrapper and place a heaping teaspoon of filling in the center. Moisten the edges of the wrapper with a little water. Fold the wrapper in half, pinching the edges to seal. You can make pleats if you’re feeling fancy, but a simple fold is just fine. Repeat until all filling is used.
• Step 4: Cooking Methods

Steaming:

• Line a bamboo steamer with parchment paper, and place the dumplings inside.
• Steam over boiling water for about 10-12 minutes until the filling is cooked through.

Boiling:

• Bring a large pot of water to the boil.
• Drop the dumplings in and cook for about 6-8 minutes until they float to the surface.

Pan-frying:

• Heat a tablespoon of oil in a skillet over medium heat.
• Add dumplings and fry until the bottom turns golden brown (about 2-3 minutes).
• Add water (enough to cover the bottom of the pan), cover, and steam for another 6-8 minutes.

Step 5: Serve

• Remove the dumplings from their cooking method of choice and serve hot with soy sauce, chili oil, or your favorite dipping sauce.

Notes

• Keep it Cold: Make sure your shrimp and pork are cold before mixing. It helps maintain the right texture.
  
• Don’t Overfill: Less is more on the filling. Overfilling can lead to mishaps when sealing.
  
• Experiment with Flavors: Feel free to add ingredients like Bok Choy or mushrooms for a fun twist.
  
• Seal Tight: Always pinch the edges firmly to avoid leaks during cooking.
  
• Batch Cooking: If you’re feeling ambitious, make a large batch and freeze for quick meals later.

Nutrition

Calories: 250kcalCarbohydrates: 30gProtein: 20gFat: 10gSodium: 600mg

Keyword Pork and Shrimp Dumplings

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Frequently Asked Questions

Conclusion

Now you have all the knowledge you need to create irresistible pork and shrimp dumplings. Packed with flavor and fun to make, they’re perfect for gatherings or a cozy night in. With a few quick steps and fresh ingredients, you can transport yourself to the streets of Shanghai or the heart of your kitchen.

Gather your friends, fire up that steamer, and let the dumpling-making fun begin! Enjoy every juicy bite, and don’t forget to share your creations with me. Happy cooking!

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