dump·ling | ˈdəmpliNG | (noun)
a small ball of dough (usually stuffed) that may be boiled, fried, or steamed.
These pork and shrimp dumplings are the next on my Asian kick this month. If you read my Black Bean Garlic Chili Noodles post then you know that I recently found my solution for obtaining Asian ingredients and products living in the suburbs. Thank you Umamicart for being extremely convenient and having all my go-to staples. So what is my favorite staple? Dumpling wrappers.
I swear I have a second stomach when it comes to dumplings, and good thing too since this recipe makes 35-40 dumplings! Yes, that might seem a lot but trust me you are going to want them. In the event, you don’t have a second stomach these pork and shrimp dumplings are good in the fridge for 1-2 days. If you plan on freezing them, freeze them immediately and use them within a month.
What You’ll Need
- Ground Pork
- Shrimp – Fresh, frozen is alright too just make sure they are defrosted, deveined, tails removed.
- Ginger – Fresh
- Scallions or Green Onion
- Dumpling Wrappers – Either wonton or gyoza wrappers. The shape doesn’t matter here. I used square for this specific fold, however, if you can only find round wrappers you can do a basic semi-circle fold.
- Chili Oil – There are so many brands and varieties out there, pick your favorite. I use Laoganma in almost everything.
- Soy Sauce
- Sesame Oil
- Food Processor – completely optional! However, since the folding is labor-intensive I like to simplify the prep.
Let’s talk folding for a second. As I mentioned above, it is time-intensive, this is not your twenty-minute meal. Some of you might find it therapeutic, and some of you might not. A tip of advice, have your bowl of water-filled on the side to wet the edges, some paper towels to clean off your hands in between scooping and folding, and a dry station to put the dumplings once they are folded. There is nothing worse than spending all that time folding and having your dumplings stick because you put them on a wet plate. Also, no one is forcing you to do a fancy fold, it’s all about the taste here so if folding in half is more your style and you want to skip the fancy folds go for it! If you care about how they look, see below for an easy fold.
Pork and Shrimp Dumplings
- Food Processor *optional
- 1/2 lb Ground Pork
- 1/4 lb Shrimp peeled, deveined, minced
- 2 cloves Garlic minced
- 1/2 tsp Ginger fresh, minced
- 2 Scallions white part only, minced
- 1 tsp Sesame Oil
- 1 tsp Soy Sauce
- 1 tsp Salt kosher
- 35-40 Wonton or Gyoza Wrappers
- In the food processor pulse the shrimp until minced. Add in garlic, ginger, and scallions. Once combined add in pork.
- Drizzle in soy sauce, and sesame oil. Finish off with salt. Pulse until filling is combined.
- On a clean surface with a bowl of water, you are ready to make your dumplings. Add 1 teaspoon of the filling to each wrapper.
- Lightly brush the edges with water and fold diagonally. Fold the corners together and place them on a dry plate or paper towel.
- In a pot of boiling water drop a few dumplings at a time, making sure not to overcrowd the pot. Cook for 3-4 minutes.
- Strain, serve, and top with chili oil.
- If not using a food processor, mince shrimp, garlic, ginger, and white part of the scallions. Combine all ingriedents in the bowl.