In a large mixing bowl, add your filling ingredients and mix in one direction until the mixture breaks down and the minced pork and shrimp become a paste.
STEAMED SHRIMP DUMPLINGS HOW TO
Handful of napa cabbage leaves, finely chopped How to make Pork Shrimp Dumplings ¼ tablespoon Chinese cooking wine or dry sherry wine ¾ cups shrimp, peeled, deveined, and chopped into a paste You will need the following ingredients for my easy pork and shrimp dumplings:Ĥ5 circular dumpling wrappers (454 grams) Get my recipe for 3-ingredient Dumpling Dipping Sauce by clicking the link! Other recipes you may like! Steaming or pan frying them in a little bit of oil keeps it healthier. They can be as long as they’re not deep fried. Yes! If you cook the pork and then stuff the dumplings and then fry them this will result in overcooked dumplings that may not be juicy. Fry them and chop them up to make a fried rice.Sauces: Chinese Chili Oil or 3-ingredient Dumpling Dipping Sauce.Add water just after frying them to steam them.Use ground pork that has some fat to it.Make sure to stir your filling in one direction! This allows for the filling to be pastier giving you a more sticky juicy filling.Then pour a some water on the base of the pan and covering them with a lid to steam for another 6-7 minutes until cooked and until all the water has evaporated. When frying your dumplings, use the “fry and steam” method by frying the bottoms until they’re brown over medium heat for 5 minutes or so.Pinch and seal the dumpling well! You don’t want your precious filling to leak out as you cook it.Brush water around the edges of the wrapper to help seal that little dumpling!.It also depends on the size of your wrapper so as long as you leave at least ½ - 1 inch around your filling, that would work. When filling your dumpling, use a measuring spoon and don’t overfill! I would recommend only filling with 1 teaspoon at most because anymore and your dumpling will not seal properly.If you don’t, not to worry just mix in a mixing bowl with chopsticks or a fork. Using a food processor is VERY helpful and I recommend using one if you have one. The ground pork should no longer have shape. When creating your filling, it is important to mix the ingredients in ONE DIRECTION until it is super pasty.Either way they will be delicious! Where can I buy dumpling wrappers?Īt the Asian grocer to get some store-bought dumplings wrappers which are usually located in the freezer or refrigerated aisle. Wrapping them is also very easy too! You can just fold the wrapper into a semi-circle and seal it or you can go fancy and pleat and pinch the edges. Now if you’re worried that my pork shrimp dumpling recipe is challenging to make, well it’s not! These dumplings are simple and only require several ingredients. I still remember the taste of them to this day and my PORK CABBAGE DUMPLINGS are pretty darn close! Easy to make! The wrapper was also thick but not too thick. The process was long but totally worth it because I have to say grandma’s pork and cabbage dumplings were the most juiciest dumplings ever. This recipe of course is not entirely from scratch (I’m referring to the wrappers) but if you are looking for a recipe made from scratch, try my PORK CABBAGE DUMPLINGS or CHINESE PORK CHIVE DUMPLINGS!Īlthough I don’t speak fluent Cantonese, I still remember her teaching me and her raspy voice telling me how much water to pour into the flour, how to roll out the wrappers and make the filling. When I was young, my grandmother actually taught me how to make dumplings from scratch.
I mean how can anyone not love some savoury filling wrapped in some dough and fried oil? The reason for this is that I wanted to create a version that tasted meaty with a hint of seafood as shrimp can be overpowering for my husband who isn't a fan of shrimp.ĭumplings are probably one of my favourite foods in the world especially when it’s fried and paired with my easy Chinese Chili Oil or 3-ingredient Dumpling Dipping Sauce! I could honestly have dumplings every single week because they’re that delicious.
Now I have to warn you the ratio of pork to shrimp is 3:1 so there’s only a hint of shrimp in these. They also work well for meal prep if you cooked them ahead and store them in the refrigerator.
These dumplings are very easy to make and work well as a side dish, appetizer or main. Flavoured with soy sauce, sesame and garlic. Crispy savoury morsels of pork and shrimp packed in a wrapper.
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