Pork and Shrimp Dumplings
Lorenza Avila
A simple yet flavor-packed recipe, pork and shrimp dumplings are the ideal weeknight meal! Featuring a savory stuffing prepared with pork, shrimp, water chestnuts, and shiitake mushrooms, these Chinese steamed dumplings are an outrageously good and low effort recipe you must try.
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Ingredients
6
Portions
  • 1/2 kilos ground pork
  • 1/4 kilos shrimp, peeled and deveined
  • 1/2 cups water chestnuts, canned
  • 6 shiitake mushrooms
  • 2 teaspoons soy sauce
  • 1 tablespoon rice vinegar, mirin
  • 1 teaspoon salt
  • 2 teaspoons sesame oil
  • 1/2 teaspoons sugar
  • 1/4 teaspoons pepper
  • 1 tablespoon chives, chopped
  • 2 tablespoons ginger, shredded
  • 1 egg white, whipped
  • 1 tablespoon cornstarch
  • 1/2 cups carrot, shredded
  • 30 gyoza, or wontons, for the dumplings
Preparation
1h
0 mins
Hard
  • Break up ground pork with a fork. Place ground pork in a container and add dry shrimp. If shrimp is fresh, pat-dry with a paper towel. Finely chop shrimp to a paste-like consistency. Add finely chopped water chestnuts and mushrooms. Add soy sauce, rice wine vinegar, salt, sesame oil, sugar, pepper, chives, ginger, egg white, and cornstarch. Mix thoroughly.
  • For the pork and shrimp dumplings: Place a tablespoon of previous stuffing in the center of a dumpling wrapper. Brush with a bit of water and seal by crimping the edges. Repeat with remaining dumplings until all the ingredients are used up.
  • In a bamboo steamer, place a sheet of parchment paper cut into a circle, to keep the dumplings from sticking. Arrange dumplings 0.1 inches away from each other in the steamer. Bring a pot of water to a boil. Place bamboo steamer on top. Steam dumplings for 15 minutes over high heat. Serve pork and shrimp dumplings with soy sauce.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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