Pork and Shrimp Dumplings
Made with store-bought wonton wrappers and a flavorful pork and shrimp filling, these dumplings are a lighter version of this popular takeout favorite.
When you think of Asian-style appetizers, dumplings are probably one of the first things that come to mind. Ready-made wonton wrappers from the grocery store simplify the preparation, and though they take a bit of hands-on time, the recipe makes about four dozen so you’ll have plenty left over to freeze and enjoy another day.
Key Ingredients for Pork and Shrimp Dumplings
In addition to common pantry ingredients like fresh garlic, soy sauce, sugar, cornstarch, and vegetable oil, you’ll need to add the following items to your shopping list for this recipe:
- Cabbage: Plain green cabbage is what we use in this recipe.
- Scallions: Scallions provide just the right amount of sweet onion flavor and don’t add any extra moisture to the filling.
- Ginger: Fresh ginger as opposed to ground ginger makes all the difference when it comes to flavoring the filling in these dumplings.
- Shrimp: There’s no need to spend for extra-large or jumbo shrimp for this recipe. Large or medium-sized shrimp are fine.
- Ground pork: The recipe calls for ground pork, but you could substitute ground turkey or chicken. Just be sure you don’t choose the all white meat type because the dumpling filling would likely be a little too dry.
- Shaoxing wine: If you have an Asian market nearby, they probably will have Shaoxing wine in stock, but don’t make a special trip for just this ingredient. Dry sherry is the perfect substitute.
- Wonton wrappers: Ready-made wonton wrappers can usually be found in the refrigerated part of your supermarket’s produce section.
- Toasted sesame oil: This ingredient can be found in the ethnic aisle of your local grocery store. It has a very potent flavor, so be sure to use it sparingly and store it in the refrigerator after opening as it doesn’t keep as long as canola or olive oil.
- Chinese black vinegar: Made from fermented sticky or glutinous rice, Chinese black vinegar is less acidic than most vinegars and has a slightly sweet flavor profile. Balsamic vinegar is an acceptable substitute.
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Pork and Shrimp Dumplings
- 2/3 cup cabbage, chopped
- 4 green onions, chopped (about 1/3 cup)
- 3 cloves garlic, chopped
- 2 teaspoons grated fresh ginger
- 1/2 lb shrimp, raw, peeled and deveined
- 1/2 lb ground pork
- 1-1/2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 2 teaspoons sugar
- 2 teaspoons cornstarch
- 1/4 teaspoon freshly ground black pepper
- 48 wonton wrappers, (refrigerated, 12-ounce package)
- 6 tablespoons vegetable oil, divided
- Water for steaming
For the soy dipping sauce:
- 1/3 cup soy sauce
- 2 tablespoons Chinese black (or balsamic) vinegar
- 1 clove garlic, crushed
- 1 teaspoon sesame oil
- 1/2 teaspoon sriracha , use more or less to taste
Prepare the filling:
- Combine the cabbage, green onions, garlic, and ginger in the work bowl of a food processor and pulse until very finely chopped.
- Add the raw shrimp, ground pork, soy sauce, Shaoxing wine, sugar, cornstarch, and black pepper and pulse until thoroughly mixed.
Fill and seal the dumplings:
- Cover a flat work surface with wax paper and place a small bowl of water within easy reach.
- Working with one wonton wrapper at a time, mound about 2 teaspoons of the filling in the center.
- Wet your index finger and moisten the entire outer edge of the wrapper around the filling and fold in half. Press the sides together and gently crimp with a fork.
Prepare the soy dipping sauce:
- Whisk together the soy sauce, vinegar, crushed garlic, sesame oil, and sriracha in a measuring cup and set aside until ready to serve.
Cook the dumplings:
- For each batch of 12 dumplings, you'll need to heat 1-1/2 tablespoons of vegetable oil in a large frying pan (we recommend enameled cast iron) over medium-high heat.
- Add about 12 potstickers at a time and cook until the bottoms are golden brown, 2-1/2 to 3 minutes.
- Reduce the heat to medium, add 1/3 cup water to the pan and cover tightly.
- Cook until the filling is firm and cooked through and the water has evaporated, 3 to 4 more minutes. If desired, you can add a little more oil after the water has evaporated and crisp the exterior of the dumplings.
- Repeat with the remaining potstickers, or freeze according to the instructions below.
- Serve with individual bowls of soy dipping sauce.
Tips for Making This Recipe
How to Freeze Pork and Shrimp Dumplings
- Freeze uncooked potstickers in a single layer on a parchment-lined baking sheet.
- Once they are frozen solid, portion them into airtight freezer bags.
- Store on top of other frozen items (do not crush).
- For maximum freshness use within 3 to 4 months.