WEEKDAYS 1e|12c|p

Pork and Shrimp Dumplings

Clinton Kelly
Servings: 30
30 to 45 min

A delicious app for the holidays!

  • Ingredients
  • step-by-step directions
Pork and Shrimp Dumpling:
  • nonstick cooking spray
  • 1 pound napa cabbage (cored, thinly sliced)
  • 1/2 pound ground pork
  • 1/2 pound shrimp (shelled, de-veined)
  • 3 scallions (root end removed, roughly chopped)
  • 1 tablespoon soy sauce
  • 2 teaspoons fresh ginger (peeled, grated, peels reserved)
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon Kosher salt
  • 32 round wonton wrappers
Soy Dipping Sauce:
  • 1/3 cup soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon lime juice
  • 2 tablespoons scallions (thinly sliced on a bias)
  • 1 teaspoon fresh ginger (peeled, grated)
  • 1 tablespoon sesame seeds
  • red chili flakes (to taste)
  • For the Pork and Shrimp Dumplings: Spray a steamer basket with nonstick cooking spray and set aside.
  • Bring a medium pot of salted water to a boil. Place the cabbage in the boiling water, blanching until wilted, about 2-3 minutes. Strain cabbage, squeezing out any excess liquid and set aside until ready to use.
  • In the bowl of a food processor fitted with a blade attachment, add the pork, shrimp, scallions, soy sauce, ginger, sesame oil, blanched cabbage and salt, and pulse until mixture is minced and fully combined. Remove mixture to a large bowl.
  • Using a pastry brush or your fingers, brush a wonton wrapper with water. Place a heaping teaspoon of the pork filling into the center of the wrapper. Pinch sides of the wrapper together to form four points. Press the creases in a clockwise fashion to the side of the wonton pouch (the top of the dumpling should be open). Repeat with the remaining wrappers and filling.
  • Bring a medium pot filled with 3 inches of water to a boil. Add the reserved ginger peels and reduce to a simmer. Fit pot with the greased steamer basket.
  • Working in batches, place one layer of dumplings into the prepared steamer basket, making sure the edges of dumplings do not touch each other. Cover and cook for 12-15 minutes. Gently remove the dumplings to a serving platter and serve with the dipping sauce.
  • For Soy Dipping Sauce: In a medium bowl, whisk together the soy sauce, rice vinegar, lime juice, scallions, ginger, sesame seeds and red chili flake. Remove to serving bowl.
  • Tip: If you can't find the round wonton wrappers, use the square shaped ones. Use a 3-inch biscuit cutter to cut into a round shape. Or, fold the square a few times to make a triangle, then cut off the edges to make a circle!
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