Shrimp Dumplings
Homemade dumplings are easier to make than you think, and you can completely customize your fillings!
Can you believe the finale of Top Chef Seattle is almost done for the season?! Ahhhhh, where did the time go?!
I really enjoyed this season, as heartbreaking as it was to see Josh eliminated one round shy of the finale. It seriously killed me that he was there, pursuing his dreams, missing the birth of his first child, and then getting eliminated so close to the end. I guess foie gras torchon really can’t be made in a couple of hours no matter how ambitious you are.
My all-time favorite moment of the show was episode 11 when Josie and Kristen were butting heads and Kristen says, “I would prefer one of the dishwashers in place of Josie.” It’s a bit harsh but hey, Kristen is incredibly talented, and I really thought she would be the one going to the finale.
Anyway, as we’re getting closer and closer to the end, I am totally rooting for Brooke to be crowned Top Chef. The winners of Top Chef have been a bit “man-heavy” so it would be amazing to see a woman win. Plus, she’s always been one of the strongest chefs in the pack and has won most of the challenges. I’d be shocked if she didn’t win.
My favorite part about watching Top Chef is seeing how these chefs adapt to their surroundings, and be pushed to make such amazing dishes with such a limited environment, like the Reynolds aluminum foil challenge. It really inspires me too to think outside the box and go outside my comfort zone.
Like with these dumplings here – this has been on my culinary bucket list for 1 1/2 years. But when Josie won the quickfire challenge with her Korean dumplings filled with pork, tofu and shiitake mushrooms, I was suddenly so inspired to finally make my own dumplings.
I’m not even sure why I was so intimidated to make these. The filling takes just minutes to put together and wrapping up the dumplings can be so therapeutic. I even did it with my 5-year old niece and nephew and we had a blast! And then we devoured the crap out of it. Actually, I think I devoured the crap out of it. The kids didn’t really eat it, which just means there was more for me!
Don’t forget to catch the finale of Top Chef Seattle on Wednesday, February 27 at 10/9c! Not sure if I can wait that long though – the suspense is killing me! Do you have any predictions on who will be crowned Top Chef?
Shrimp Dumplings
Ingredients
- 1 pound shrimp, peeled, deveined and diced
- 8 ounces ground pork
- 1 cup shredded green cabbage
- 2 green onions, thinly sliced
- 1 tablespoon freshly grated ginger
- 1 teaspoon sesame oil
- 1 teaspoon mirin
- Kosher salt and freshly ground black pepper, to taste
- 36 2- inch won ton wrappers
- 2 tablespoons vegetable oil
- Soy sauce, for serving
Instructions
- In a large bowl, combine shrimp, pork, cabbage, green onions, ginger, sesame oil, mirin, salt and pepper, to taste.
- To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
- Heat vegetable oil in a large skillet over medium heat. Add dumplings in a single layer and cook until golden and crisp, about 2-3 minutes per side.
- Serve immediately with soy sauce, if desired.
Notes
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Hi Chungah, do you know recipe how to make won ton wrappers. I prefer home made. Thanks
Unfortunately, I have not tried making wonton wrappers from scratch but I’ve just added it to my bucket list!
Hi Chungah I just found your website and love it!! Thanks for the great recipes!! Do you have a recipe for the dipping sauce to go with potstickers/dumplings?? I can never get it to taste right– thanks!!
I actually do not have a recipe for it but I usually make a quick dipping sauce from soy sauce, vinegar and chili peppers. Easy peasy!
Thank you for this Dumpling Recipe and all your other Dumpling Recipes! I can’t wait to try them! I only discovered your Blog two hours ago and have not left yet! Everything sounds So Good! You mentioned in your Zucchini Corn Fritters Comments that you grew up on Scallion Pancakes, any chance you will be sharing that recipe? I’m not Korean but I used to live there and would love to have them again! Keep up the great work, you are an inspiration to many!
The scallion pancake is actually not my recipe – it’s my mother’s. But hopefully I can try to recreate it!
thanks so much for sharing this recipe. we had a lot of fun making dumplings tonight!!
https://mrsjohns1102.wordpress.com/2015/02/06/what-we-ate/
does the pork and shrimp need to be cooked before stuffing the dumplings?
No, they do not have to be cooked prior to filling.
I just made these and they turned out great! I’ll be posting them on our blog soon…they freeze so well! I made my own dumpling wrappers (flour and water). I tend to like a dumpling wrapper more than won ton wrappers. It also made so much filling that I used the extra to make meatballs to serve over rice for dinner, too! Either way, delish! Thanks for sharing!
Looks great! Around how many dumplings does this recipe make?
This recipe yields about 36.
Why some recipes call for water to be added while frying the potstickers
Those recipes call for water to steam the potstickers.
Hi ChungAh, just tried making dumplings for the first time and these were AMAZING!! Thank you so much for sharing!! You’re recipes are wonderful 🙂
Hi! These were my first time making dumplings EVER and they were delicious. Even my picky eater son ate it. I didn’t have sesame oil and had trouble wrapping them pretty, but with practice (because I will now be making them regularly) I’m sure they will be perfect. Thank you.
I’m not a big fan of sesame oil. Is it better to leave our or substitute something?
I recommend omitting the sesame oil.
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Do you flip them during the pan fry to get them golden brown on both sides or do you just cook for the 4 to 5 minutes on one side? Also I have seen other recipes where you fry them at first and then add water to steam them the rest of the way. Do you recommend this? Thank you for the recipe and look forward to making them!
Yes, I recommend flipping and frying on each side to get them golden brown on both sides. I recommend 2-3 minutes per side, or more as needed to make sure the filling is completely cooked through. As for the fry-steam method, I have tried that particular method but I prefer to fry completely. With the steam method, they lose their crispness a bit. But feel free to give the fry-steam method – it’s really based on personal preference of how you want to cook them.
All in all a great recipe! My prep time was a little longer as I am not a regular in the kitchen, but these came out great! I want to thank you for your fast response to my question and I will be looking through your other recipes tonight. Thanks again!
Can you freeze them?
Yes, absolutely. Just be sure to freeze them on a baking sheet first (prior to cooking) before throwing them into a freezer bag. When you’re ready to eat, you can toss them right onto the skillet without thawing, although cooking time may be longer than usual.
I’m confused! When do the shrimp and pork get cooked? Are they put in the dumpling raw? Thanks! Looks delish!
Yes, they are uncooked when adding to the wrappers.
Can I substitute the shrimp/prawns? Can I just use more pork?
Looks great, looking forward to cooking these
Yes, Jasmine, feel free to use either shrimp and/or pork.
hi,
can I use an alternative for pork? what else can i use instead or pork? will it be good if I use tofu?
Yes, tofu would be a great substitute!
Dear Chung-Ah,
These dumplings are great!
I switched a few of the ingredients & the dumplings still came out just fine. I substituted ground turkey for the pork, seasoned it with some 5-spice powder and added a few thinly sliced shiitake mushrooms. I also made a a “hotter” version mixing in some Korean chili powder. For dipping, I mixed some homemade dashi with a tsp of sambal oleck.
Thank you so much for sharing your kitchen adventures.
Peter
Hi Chung-Ah!
I hope all is marvelous! I made these dumplings last week as an appetizer with your Korean beef dish and I wanted to share how quickly my boyfriend, roommates, and I devoured both dishes! I am a newbie to your blog (/cooking in general) and have quickly become OBSESSED with your website. I am making your roasted shrimp enchiladas tonight! I just wanted to send you some foodie love! Enjoy your day!
Very Best,
Alex
Do you have a suggestion for substituting the ground pork?? Thanks!!
You can use any other ground meat that you prefer to use. If you would like a vegetarian option, tofu would work as well.
Hi Stephanie,
I did make a vegetarian option tonight not realizing that anyone had posted this question. Anyhow, I used a blend of portabellos, shiitake, and oyster mushrooms. My boyfriend enjoyed them! They were pretty good and instead of soy sauce for dipping my local grocery store actually had Potsticker Gyoza dipping sauce, the brand is Dynasty.
Would it be possible to steam the dumplings instead of pan frying them?
Yes, absolutely. Feel free to prepare the dumplings to your preferred cooking method.