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Homemade Dumplings: Pork and/or Shrimp
AsianMedium

Homemade Dumplings: Pork and/or Shrimp

1 hr total5 servingsPrep: 40 min

When you're craving dim-sum, but don't want to leave the house. This is a semi-adventurous recipe that with have you feeling creative in the moment and comforted at mealtime. Also a great make ahead meal since these dumplings freeze up well!

Ingredients

Pork Dumpling Filling

  • 1lb ground pork
  • handful of baby bella mushrooms chopped
  • 2 cloves garlic minced
  • 1 tsp fresh ginger minced
  • 1 tsp onion powder
  • soy sauce 1T
  • sesame oil 1tsp
  • salt and pepper

Shrimp Shumai Dumpling Filling

  • 1/2 lb shrimp
  • 1 clove garlic minced
  • small chunk of lemongrass minced(1/2 in)
  • 1 tsp fresh ground ginger minced
  • splash of soy
  • splash of rice wine vinegar
  • splash of sesame oil
  • salt & pepper
  • +wonton wrappers+water to seal them

Dipping Sauce

  • 3 parts vinegar (ideally Chinese black vinegar)
  • 1 part soy sauce
  • fresh ginger (julienned or grated)
  • optional to add chilli crunch to taste

Instructions

  1. 1

    Blend the filling ingredients and put 1T of filling into each wrapper. Chill or freeze until ready to cook. Cook in bamboo steamer basket until wonton skin becomes semi translucent. (~10-15mins). Serve hot. Dip each bite and enjoy!

Tips & Notes

  • •Freeze flat on a sheet tray when making these in bulk. For easier cooking and clean up put all ingredients in a blender to combine and leave out the meat- once everything makes a blended paste add in the meat and gently pulse to prep the dumpling filling in the easiest way possible!
  • •Wine pairing: Dry Reisling, Champagne, Viognier, or my September wine box Pinot Noir if you're looking for a red. I'd sugest going for a lighter body red and something that brings the acid to pair perfectly with the flavors in the soy vinegar dipping sauce.