Pork and Shrimp Dumpling Recipe

There are countless ways to eat dumplings: over steamed rice, on top of egg noodles, in soups… even by itself. Well, there are even more ways to make these little flavor bombs, from the filling right down to the cooking. Such a versatile dish deserves the recognition it gets all over the world.

Dumplings come in different shapes and sizes. You might know them as potstickers, gyoza, mandu, siomai… the names could go on. Bottomline is, making dumplings is all about the cook’s personal taste. Though we can all agree that dumplings can never go without the sauce.

This recipe is a classic pork and shrimp dumpling. As mentioned so many times, feel free to add, subtract, modify, and transform any part of the recipe according to your taste. That’s what cooking is really about, after all.

 

We just can't get enough of these pork and shrimp dumplings! Steamed, pan-fried, or deep-fried, they're delicious either…

Posted by Erwan Heussaff on Tuesday, 6 October 2020

 

Ingredients

● 6 small dried shitake mushrooms
● ½ lb shrimp, peeled and deveined
● 1 lb ground pork
● 2 tbsp shaoxing wine
● 1 tbsp oyster sauce
● 1 tbsp cornstarch
● 1 tsp ginger, fine chopped
● 1 tsp sugar
● 1 tsp sesame oil
● 1 tsp soy sauce
● ½ tsp white pepper
● Dumpling wrappers

Dipping Sauce:
● 2 ½ tbsp soy sauce
● 1 ½ tbsp water
● 1 tsp sugar
● 2 tsp rice vinegar or black vinegar
● 1 tsp sesame oil
● 1 tsp gochugaru
● 1 tsp sesame seeds

1.Put the dried shiitakes in a small heat-safe bowl. Pour enough boiling water to cover, about 1/2 cup. Set aside and soak until softened, about 5 minutes. Discard the liquid and trim the stems off. Add the caps in a mini food processor and pulse until finely chopped. Add to a large bowl.

2. Chop shrimp or place it in a food processor.

3. To the bowl of shiitakes, shrimp and pork, add the Shaoxing wine, oyster sauce, corn starch, ground ginger, sugar, toasted sesame oil, soy sauce and ground white pepper. Mix with a rubber spatula until well combined.

4. Spoon 1 to 2 tsp. of the filling onto a dough circle, fold it in half, and then if you’re going to boil the dumplings, seal it by pinching along the curved edge. If you’re planning to pan-fry the dumplings for pot stickers, make your first pinch at the center of the curved edge and then pleat toward the center on both sides to create a rounded belly. This wider shape allows the dumplings to sit upright in the pan and form a flat surface for browning.

5. In a large pot, put some water and let it boil. Work on 2 – 3 batches to avoid overcrowding. Cook for about 5 -7 minutes.

6. Serve with a dipping sauce.

Erwan Heussaff
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