Boiled Shrimp and Pork Dumplings
Discover the irresistible flavors of Boiled Shrimp and Pork Dumplings, a classic Chinese-inspired recipe that combines succulent minced shrimp, juicy ground pork, and aromatic seasonings like garlic, ginger, and sesame oil. Wrapped in delicate dumpling wrappers and perfectly sealed with pleats, these dumplings are gently boiled until tender and filled with savory goodness. Each bite bursts with a harmonious blend of textures and flavors, making them a crowd-pleasing appetizer or main course. Ready in just 40 minutes, these dumplings are ideal for weeknight cooking or special gatherings. Serve them piping hot with a tangy soy-vinegar dipping sauce for the ultimate comfort food experience. Perfect for showcasing your dumpling-making skills, this recipe is sure to become a favorite in your kitchen!
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Recipe Information
Ingredients
- 250 grams Ground pork
- 150 grams Raw shrimp (peeled, deveined, and minced)
- 2 stalks Green onions (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 30 pieces Round dumpling wrappers
- 50 milliliters Water (for sealing dumplings)
- 2 liters Water (for boiling)
Instructions
In a large mixing bowl, combine the ground pork, minced shrimp, green onions, garlic, ginger, soy sauce, sesame oil, cornstarch, salt, and white pepper. Mix thoroughly until the filling becomes sticky and well-blended. Set aside.
Prepare a small dish of water and a clean surface for assembling the dumplings.
Place one dumpling wrapper in the palm of your hand. Scoop about 1 teaspoon of the filling into the center of the wrapper.
Dip your finger into the water and lightly moisten the edges of the wrapper. Fold the wrapper in half to create a half-moon shape, pressing the edges together to seal tightly. For a decorative touch, create pleats along the edge. Repeat with the remaining filling and wrappers.
Bring 2 liters of water to a boil in a large pot over medium-high heat.
Carefully drop the dumplings into the boiling water in batches, making sure not to overcrowd the pot. Stir gently to prevent sticking.
Boil the dumplings for 6-8 minutes, or until they float to the surface and the filling is cooked through.
Use a slotted spoon to remove the dumplings and transfer them to a serving plate.
Serve hot with your favorite dipping sauce, such as soy sauce with a splash of rice vinegar or chili oil.
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 794 mg | 35% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 0.0 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 355 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
