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Shrimp and Pork Dumplings

These Shrimp and Pork Dumplings feature a delightful blend of fresh shrimp and ground pork, enveloped in delicate wonton wrappers, making them a perfect comfort food for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 dumplings
Course: Appetizer, Main Course
Cuisine: Asian, Chinese
Calories: 90
Ingredients Method Notes

Ingredients
  

Dumpling Filling
  • 3 cloves garlic, minced Fresh garlic adds aromatic depth.
  • 1/2 tsp white peppercorns This adds subtle spiciness.
  • 200 g shrimp, cleaned and deveined Fresh shrimp is best; frozen works too.
  • 150 g ground pork Use lean pork for healthier option.
  • 1 Tbsp soy sauce Use low-sodium for a healthier choice.
  • 2 tsp fish sauce Essential for depth of flavor; omit for vegetarian.
  • 2 tsp sugar Adds sweetness to balance flavors.
  • 1 tsp sesame oil Enriches the dish with a nutty aroma.
  • 1 Tbsp cornstarch Helps bind the filling together.
  • 1 egg egg Works as a binding agent; for vegan, replace with flax egg.
  • 1/2 cup finely diced jicama Provides a crunchy texture.
  • 1 green onion chopped Adds freshness.
  • 24-30 pieces wonton wrappers Look for fresh at Asian markets.
  • as needed none Vegetable oil For frying garlic and steaming dumplings.
Dipping Sauce
  • 2 Tbsp soy sauce Can substitute with tamari for gluten-free.
  • 1 tsp black soy sauce Optional if unavailable.
  • 1 tsp sugar Balances the saltiness.
  • 2 Tbsp vinegar Rice vinegar gives the best tang.
  • to taste none Thai chilies, chopped For those who like a kick.

Method
 

Preparation
  1. In a small pan, heat vegetable oil over medium heat. Add chopped garlic and fry until golden brown and fragrant (about 2-3 minutes). Drain on paper towels.
  2. In a bowl, whisk together soy sauce, black soy sauce, sugar, vinegar, and chopped Thai chilies for the dipping sauce.
  3. In a mortar and pestle (or spice grinder), combine minced garlic with white peppercorns, grinding them into a smooth paste.
  4. In a large bowl, combine ground pork, shrimp, garlic-pepper paste, soy sauce, fish sauce, sugar, sesame oil, cornstarch, and egg until smooth.
  5. Fold in diced jicama and chopped green onion.
  6. Take a wonton wrapper and spoon about 1 tablespoon of the filling into the center. Pinch the edges to seal.
Cooking
  1. Prepare your steamer and bring water to a simmer. Steam the dumplings in batches for about 10-15 minutes until cooked through.
  2. Brush each dumpling with garlic oil, sprinkle with fried garlic, and serve with the dipping sauce.

Notes

Uncooked dumplings can be frozen for up to a month. Store in airtight containers to prevent sticking.