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Pork and Shrimp Dumplings
Juicy pork and shrimp dumplings doused in spicy chili oil. They are easy, delicious, and a whole lot of fun to make.
Course Main Course
Cuisine Asian
Keyword Dumplings
Prep Time 30 minutes minutes
Cook Time 4 minutes minutes
Servings 8 people
- 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.