If you're craving Pork and Shrimp Dumplings, I think you're going to love this simple and delicious recipe. The filling is full of flavour and seasoned with soy sauce, sesame oil, rice wine vinegar, garlic, ginger, and scallions. I hope you love them as much as we do!
We're topping these pork and shrimp dumplings with chives and our homemade lemongrass chilli oil which is like liquid gold it's SO good.
For more dumpling recipes, check out my dumpling lasagna which is a totally delicious viral recipe or my dumpling tteokbokki bake which is all made in one pan and is a personal favourite on a busy weeknight!
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Ingredients and Substitutions
For the dough: you're going to need all purpose flour and water, that's it!
For the filling
Pork: we're using ground pork for the main bulk of this dumpling recipe. A higher percentage fat content will give you a juicier dumpling. So for this specific recipe, I chose a 20% fat pork mince. If you're not a fan of pork, you could use ground chicken or ground beef.
Shrimp: raw shrimp adds a lovely flavour and texture to our dumplings. Prawns are also a safe option. Alternatively, you could use crab sticks.
Garlic: fresh garlic is essential for the best flavour. If you've only got garlic granules, use ½ tsp.
Ginger: fresh ginger is best, but if you've only got ground ginger, use ¼ tsp. Other aromatics you could use are galangal and lemongrass!
Soy sauce: we're using light soy sauce for this recipe but you could also use dark soy sauce.
Sesame oil: this adds a lovely nutty flavour. If you can't consume sesame, feel free to use peanut oil.
Rice wine vinegar: we love the tang that rice wine vinegar gives us! If you don't have it, you could use mirin or shaoxing wine.
Sugar: I personally love using regular sugar, but you could use honey or agave.
Scallions/spring onion: these add a lovely freshness to our filling. You could alternatively use white onions, chives, or shallots.
The full list of ingredients and measurements is at the bottom of this blog, just scroll down to find the recipe card!
Step by Step Instructions with Photos
Step 1: To make the dumpling dough, add the flour and water to a bowl and stir using chopsticks or a fork until a ball forms. Then knead the dough to further form the ball (the dough shouldn't stick to your hands, if it is, add a sprinkling of flour). Wrap in plastic wrap/cling film and set aside.
Step 2: In another bowl, add in the ground pork, finely chopped raw prawns, minced garlic, minced ginger, soy sauce, sesame oil, rice wine vinegar, sugar, ground black pepper, and spring onions. Stir to combine until a rough paste has formed. Set aside.
Step 3: Dust your surface with a sprinkling of flour and then knead your dough for 30 seconds. Then, make a hole in the centre of the dough and stretch into a wheel, and then slice the circle to form a long sausage log. Slice into 20 equal pieces.
Step 4: Grab a piece of dough and press down with the palm of your hand, then roll out the dough into a thin 3 inch diameter wrapper. Repeat for all the dough pieces. Don't heavily overlap the wrappers or place them on top of each other as they'll stick together.
Step 5: Place a heaped teaspoon of the filling into the centre of a wrapper and fold in half to seal. Repeat for all the dumplings.
Step 6: Cook the dumplings in boiling water for 6 minutes. Remove and drain from the pan and divide between 2 bowls.
Step 7: While your dumplings are cooking, prepare the homemade lemongrass chilli oil (you can totally use store-bought chilli oil if you'd like!).
Step 8: Top your hot dumplings with chilli oil and chives. Serve up and enjoy!
FAQs
For sure, replace the pork and shrimp with extra firm tofu. Mash it up with your hands and add in the rest of the filling seasonings and ingredients.
I love White Mausu, Mei Mei or Laoganma.
For sure. Place a non-stick pan on medium heat and drizzle with vegetable oil. Once hot, add in the dumplings and once the underside has browned, add in 75ml water and place on the lid. Cook for 5 minutes.
If you tried this Pork and Shrimp Dumplings or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Pork and Shrimp Dumplings (SO good)
Ingredients
For the dough
- 200 g all purpose flour
- 100 ml water
For the filling
- 200 g ground pork
- 100 g shrimp finely chopped
- 2 garlic cloves minced
- 1 inch ginger minced
- 2 tablespoon light soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 teaspoon sugar
- ½ teaspoon ground black pepper
- 2 spring onions finely chopped
For the toppings
- 3 tablespoon lemongrass chilli oil homemade recipe on the website!
- 10 g chives finely sliced
Instructions
- To make the dumpling dough, add the flour and water to a bowl and stir using chopsticks or a fork until a ball forms. Then knead the dough to further form the ball (the dough shouldn't stick to your hands, if it is, add a sprinkling of flour). Wrap in plastic wrap/cling film and set aside.
- In another bowl, add in the ground pork, finely chopped raw prawns, minced garlic, minced ginger, soy sauce, sesame oil, rice wine vinegar, sugar, ground black pepper, and spring onions. Stir to combine until a rough paste has formed. Set aside.
- Dust your surface with a sprinkling of flour and then knead your dough for 30 seconds. Then, make a hole in the centre of the dough and stretch into a large donut, and then slice the circle to form a long sausage log. Slice into 20 equal pieces.
- Grab a piece of dough and press down with the palm of your hand, then roll out the dough into a thin 3-4 inch diameter wrapper. Repeat for all the dough pieces. Don't massively overlap the wrappers or place them on top of each other as they'll stick together.
- Place a heaped teaspoon of the filling into the centre of a wrapper and fold in half to seal. Repeat for all the dumplings.
- Cook the dumplings in boiling water for 6 minutes. Remove and drain from the pan and divide between 2 bowls.
- While your dumplings are cooking, prepare the homemade lemongrass chilli oil (you can totally use store-bought chilli oil if you'd like!).
- Top your hot dumplings with chilli oil and chives. Serve up and enjoy!
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