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 these pork and shrimp 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. This dumpling sauce can also be used to jazz up a simple broth based soup.
If you don’t have a steamer, that’s okay! You can boil these pork and shrimp dumplings 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! If you love dumplings as much as we do, you’ll love these Ginger Chicken Pot Stickers too! Enjoy! xx, Jenny
Hungry for more?
Pork and Shrimp Dumplings
- 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
- To Freeze: Place all wrapped, pre-cooked dumplings onto a parchment lined baking sheet, making sure dumplings don't touch one another. Place baking sheet in freezer and freeze until all dumplings are completely frozen, at least 2 hours. Once frozen, transfer dumplings into a resealable bag, seal and keep in freezer until ready to use. Dumplings can be frozen for up to 3 months. When ready to use, dumplings can be boiled or steamed straight from the freezer, no thawing required.