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We’re staring this week off with dumplings! Dumplings, pot stickers, momos, etc…whatever you want to call them, they’re delicious. I think I could eat dumplings every single day and never get sick of them. There’s SO much you can do with them from deep frying to pan frying to steaming to boiling; plus there are SO many different flavor and filling combinations you can create! The filling we’re using today is so simple, but packed with tons of flavor.

The chile-soy dipping (or drizzling) sauce we’re using is a classic Korean style dumpling sauce (or ‘ganjang’ in Korean). It’s my favorite dumpling sauce that I grew up with and it’s so so delicious. The only tricky ingredient to find might be the Korean Chile powder (gochugaru), but if you can’t find it cayenne pepper makes a fine substitute.

If you don’t have a steamer, that’s okay! You can boil these guys in a little bit of broth instead and drain them using a slotted spoon with equally delicious results. These dumplings also freeze incredibly well. Once they’re folded up, just place them onto a parchment lined baking sheet, 1/4 to 1/2 inch apart and freeze them. Then once they’re completely frozen pop them into a resealable bag and you’ll have dumplings ready to go the next time you’re having a craving! Enjoy! xx, Jenny

Pork and Shrimp Dumplings

Servings: 8



  • ½ cup soy sauce
  • 3 tablespoons sesame oil
  • 3 garlic cloves, minced
  • 2 to 2 ½ teaspoons Korean red pepper powder (gochugaru)
  • 1 ½ teaspoons minced ginger
  • 2 green onions, thinly sliced


  • ½ pound ground pork
  • ½ pound finely chopped shrimp
  • 2 teaspoons sesame oil
  • 1 teaspoon grated ginger
  • 1 garlic clove
  • 1 green onion, thinly sliced
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper


  • 1 large egg, beaten
  • 40 round wonton wrappers


  • For sauce: In a small mixing bowl, whisk together all sauce ingredients. Set aside.
  • For filling: In a large mixing bowl, combine ground pork, shrimp, sesame oil, ginger, garlic, green onion, salt and pepper. Mix together until everything I evenly combined.
  • In a small bowl combine egg and 1 tablespoon water. Whisk together.
  • Brush the edge of a wonton wrapper with egg wash and fill the center with 1 ½ tablespoons filling.
  • Fold dumpling in half, making sure to get rid of any air pockets before completely sealing. You should have a half circle at this point. Dip one corner of dumpling in egg wash. Bring both corners into the center of dumpling and seal together.
  • Repeat steps 4 and 5 until all filling and wrappers have been used.
  • Place a pot of water over high heat and top with a bamboo steamer. Line steamer with a steamer liner or leaves of green cabbage.
  • Add a few dumplings to the steamer about ½ inch apart. Cover and once water is boiling, steam dumpling for 7 to 9 minutes or until dumplings have cooked through completely. Transfer dumplings to a shallow bowl and repeat.
  • To serve: Drizzle sauce over steamed dumplings and serve with more sauce on the side.


  • Makes 40 dumplings
  • If you want to create pretty pleats on your dumplings, like we did, you can watch this short video we grabbed from youtube to see how it’s done.

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  1. Susan Not Specified Not Specified

    Can these be frozen dyer cooking?

    • Jenny Park Not Specified Not Specified

      I wouldn’t recommend freezing these after they’re cooked, as the wonton wrappers won’t really thaw well (post-cooking)…they’ll become pretty mushy/gummy

  2. Marilynn Not Specified Not Specified

    Can these be pan fried?