Shrimp & Pork Dumplings
Savory shrimp and pork dumplings made with a juicy, flavorful filling and three cooking methods: pan-fried (potstickers), boiled, and steamed. Serve with a tangy soy-based dipping sauce for the perfect bite.
Equipment
- Steamer (bamboo or metal)
- Large Pot (for boiling)
- Non-stick pan with lid (for pan-frying)
- Rolling Pin (if making dough)
Ingredients
Dough
- 2 ½ cups all-purpose flour
- ⅔ cup warm water
- A pinch of salt
Filling
- 8 oz ground pork preferably shoulder or belly
- 6 oz raw shrimp peeled and roughly chopped
- 2 oz Napa cabbage finely chopped, salted, and drained
- 1 scallion finely chopped
- 1 garlic clove grated
- ½ in fresh ginger grated
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp sesame oil
- 1 tsp rice vinegar
- ½ tsp salt
- ½ tsp white pepper
- 1 tsp sugar
- 1 tsp cornstarch
Dipping sauce
- 4 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp chili oil optional
- Chopped scallions and toasted sesame seeds for garnish
Instructions
Making the Dough (Skip if using store-bought wrappers)
- In a large bowl, combine flour, salt, and warm water. Stir until the mixture starts to come together.
- Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
- Cover the dough with a damp cloth and let it rest for 40 minutes to allow the gluten to develop.
- Roll out the dough thinly and cut into 3-inch (8 cm) circles for even dumpling wrappers.
Preparing the Filling
- In a large bowl, mix the ground pork, shrimp, Napa cabbage, and scallion until evenly distributed.
- Incorporate garlic, ginger, soy sauce, Shaoxing wine, sesame oil, rice vinegar, salt, pepper, sugar, and cornstarch.
- Mix vigorously in one direction until the filling turns sticky, ensuring a cohesive and tender dumpling interior. Refrigerate for 30 minutes.
Shaping the Dumplings
- Place 1 tsp of filling in the center of each wrapper, ensuring a balanced filling-to-wrapper ratio.
- Lightly dampen the wrapper edges with water, then fold the dumpling in half over the filling.
- Pinch pleats along the edge for a traditional look or press with a fork for a simpler, secure seal.
1'st Cooking Method: Pan-Fried Dumplings (Potstickers)
- Heat a bit of oil in a pan over medium heat and arrange dumplings in a single layer. Cook for 2-3 minutes until golden brown.
- Add ¼ cup (50 ml) of water, cover the pan, and steam for 5-6 minutes until the water fully evaporates.
- Uncover the pan and let the dumplings crisp up for another minute, enhancing the crunchy texture.
2'nd Cooking Method: Boiled Dumplings
- Fill a large pot with water and bring it to a rolling boil.
- Drop dumplings in gently, stirring to prevent sticking. Cook for about 5 minutes, or until they float.
- Remove with a slotted spoon and serve immediately with your favorite dipping sauce or soup.
3'rd Cooking Method: Steamed Dumplings
- Line a bamboo or metal steamer with parchment paper or cabbage leaves.
- Place dumplings in a single layer with enough space between them.
- Steam over boiling water for 8-10 minutes until fully cooked.
Notes
Dough: If using store-bought wrappers, skip the dough-making process and use pre-made dumpling skins.
Filling: Stir in one direction to help bind the mixture for a better texture.
Sealing: Ensure edges are well-sealed to prevent dumplings from opening during cooking.
Pan-Frying: Use a lid while steaming dumplings in the pan to ensure even cooking.
Boiling: Stir gently after adding dumplings to prevent sticking.
Steaming: Use parchment paper or cabbage leaves to prevent dumplings from sticking to the steamer.
Nutrition
Calories: 59kcalCarbohydrates: 7gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 209mgPotassium: 45mgFiber: 0.3gSugar: 0.3gVitamin A: 18IUVitamin C: 1mgCalcium: 7mgIron: 1mg
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