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A close up of pork and shrimp dumplings with chopsticks.

Pork and Shrimp Dumplings

Teri & Jenny
5 from 5 votes
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
  • 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. 
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