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Homemade Chinese Dumplings with Pork and Shrimp

A plate of golden-brown fried Chinese dumplings, showcasing their crispy texture and savory filling.
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Learn to make authentic Chinese dumplings from scratch with a savory pork and shrimp filling and easy-to-follow wrapper techniques. Perfect for a fun cooking project and delicious comfort food.

Ingredients

Scale
  • 1 lb ground pork
  • 1/2 lb shrimp, peeled, deveined, and finely chopped
  • 1/4 cup chopped water chestnuts
  • 2 green onions, finely chopped
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 50–60 round dumpling wrappers
  • Water for sealing
  • For Pan-Frying: 2 tablespoons vegetable oil, 1/4 cup water
  • For Steaming: Steamer basket or bamboo steamer
  • For Boiling: Large pot of boiling water
  • For Dipping Sauce: 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, pinch of sugar

Instructions

  1. In a large bowl, combine ground pork, chopped shrimp, water chestnuts, green onions, ginger, garlic, soy sauce, sesame oil, salt, and white pepper. Mix well until thoroughly combined.
  2. To assemble dumplings, place about 1 tablespoon of filling in the center of a dumpling wrapper.
  3. Dip your finger in water and moisten the edge of half the wrapper.
  4. Fold the wrapper in half over the filling, pressing the edges to seal. You can create pleats along the sealed edge for a decorative finish. Refer to folding visuals for different techniques.
  5. Place the finished dumplings on a lightly floured surface, ensuring they don’t touch each other.
  6. To cook, choose your preferred method:
  7. Pan-Frying (Potstickers): Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium-high heat. Place dumplings in a single layer and cook for 2-3 minutes until the bottoms are golden brown. Carefully add 1/4 cup of water to the skillet, cover immediately, and steam for 5-7 minutes, or until the dumplings are cooked through and the water has evaporated.
  8. Steaming: Arrange dumplings in a single layer in a steamer basket lined with parchment paper or cabbage leaves, ensuring they don’t touch. Steam over boiling water for 10-12 minutes, or until cooked through.
  9. Boiling: Bring a large pot of water to a rolling boil. Gently add dumplings, stirring occasionally to prevent sticking. Cook for 5-7 minutes, or until they float to the surface and are cooked through.
  10. While dumplings cook, prepare the dipping sauce by whisking together soy sauce, rice vinegar, sesame oil, and sugar in a small bowl.
  11. Serve hot with the dipping sauce.

Notes

  • These dumplings freeze well. Place uncooked dumplings in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag for storage. Cook from frozen, adding a few extra minutes to the cooking time.
  • Experiment with different fillings like chicken, beef, or vegetables.
  • For a gluten-free option, look for gluten-free dumpling wrappers.

Nutrition

Find it online: https://www.purecookingjoy.com/chinese-dumplings-pork-shrimp/

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