It’s hard not to love these pork & shrimp dumplings, filled with juicy and tender filling and they are so easy to make at home. We are using store-bought dumpling wrappers which saves a lot of time which makes it so much faster to make. I know it is tempting to buy frozen dumplings instead but making the filling from scratch just hits different. It tastes so much better, trust me! You can steam or pan-fry these dumplings for a quick meal or a snack. Enjoy! 🥰

Tip #1

Chill the Filling: Letting the filling chill in the refrigerator before assembling the dumplings helps the flavours meld together and makes the mixture easier to handle when filling the wrappers.

Tip #2

Secure Sealing: Make sure to seal your dumplings tightly. This prevents them from opening up during cooking and ensures that all the delicious flavors are locked in.

Tip #3

Don’t Overcrowd the Pan: When pan-frying, avoid overcrowding the pan to ensure that each dumpling cooks evenly and gets a nicely crisped bottom.

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Pork & Shrimp Dumplings

Total Time: 40 minutes

Servings: 40-50 dumplings

Ingredients

Dumpling Filling:

500g ground pork
250g shrimp
3 spring onions
3 garlic
1 tablespoon chicken powder
1 teaspoon white pepper
2 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon Shaoxing wine (optional)
1 tablespoon cornstarch

Dumpling Wrappers:

Store-bought dumpling wrappers

Dipping Sauce:

¼ cup soy sauce
1 teaspoon sesame oil
1 tablespoon rice vinegar
Chopped spring onions (optional for garnish)
Chilli oil (optional for a spicy kick)

Preparation

In a large bowl, combine the ground pork and chopped shrimp. Add the finely chopped spring onions, chicken powder, white pepper, soy sauce, sesame oil, Shaoxing wine, and cornstarch. Mix thoroughly until the ingredients are well combined and the mixture is sticky. Season with salt to taste.
Cover the bowl and let the filling chill in the refrigerator for about 30 minutes to an hour. This helps the flavours meld together and makes the filling easier to handle.
Lay out several dumpling wrappers on a clean surface. Keep a small bowl of water nearby.
Place a teaspoon of the filling in the centre of each wrapper. Dip your finger in the water and moisten the edges of the wrapper. Fold the wrapper over the filling to form a half-moon shape. Pinch the edges to seal, then create pleats for a traditional look. Ensure the dumplings are sealed well to prevent them from opening while cooking.
Continue filling and sealing the dumplings until all the filling is used.
To Steam: Place the dumplings in a steamer lined with parchment paper. Steam over boiling water for about 8-10 minutes.
To Pan-Fry: Heat a little oil in a non-stick pan over medium heat. Place dumplings in the pan and fry until the bottom becomes golden and crisp. Add a small amount of water to the pan (enough to cover the bottom), cover with a lid, and let the dumplings steam until the water has evaporated and the dumplings are cooked through, about 6-8 minutes.
In a small bowl, combine soy sauce, sesame oil, rice vinegar, and optional chilli oil. Stir well and sprinkle with chopped spring onions for garnish.
Serve the hot dumplings with the prepared dipping sauce.