Steamed Pork and Shrimp Dumplings

Total Time

Prep: 40 min. Cook: 10 min./batch

Makes

52 dumplings

Updated: Jun. 01, 2023
These delicious pork and shrimp dumplings are perfect finger food. Pick them up by the stem, dunk them in dipping sauce and enjoy! We often serve them when family and friends come over for a movie night or as part of a dim sum dinner. —Steve Niederloh, Champlin, Minnesota
Steamed Pork and Shrimp Dumplings Recipe photo by Taste of Home

Ingredients

  • 1 pound boneless pork loin chops, cut up
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 10 whole water chestnuts
  • 2 tablespoons cornstarch
  • 1 green onion, chopped
  • 2 tablespoons rice vinegar
  • 1 teaspoon minced fresh gingerroot
  • 1 tablespoon sesame oil
  • 1 tablespoon sherry or chicken broth
  • 1 tablespoon reduced-sodium soy sauce
  • 1 package (12 ounces) wonton wrappers
  • 12 romaine leaves
  • DIPPING SAUCE:
  • 1/4 cup reduced-sodium soy sauce
  • 1-1/2 teaspoons finely chopped green onion
  • 1/2 teaspoon sesame oil

Directions

  1. Place the first 10 ingredients in a food processor; cover and process until finely chopped.
  2. Place 2 teaspoons pork mixture in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water. Bring corners of wonton wrapper over filling and twist to form a bundle; pinch edges to seal. Repeat.
  3. Line a steamer basket with three lettuce leaves. Arrange a fourth of the dumplings 1 in. apart over lettuce; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until a thermometer reads 160°. Discard lettuce. Repeat.
  4. Combine the sauce ingredients; serve with hot dumplings.
Pork and Shrimp Dumplings Tips

Can you make pork and shrimp dumplings without a steamer basket?

Many popular pans come with a steamer basket, but you can still make pork and shrimp dumplings without one. To create a makeshift steamer, place the dumplings on a lightly greased, heatproof plate or casserole dish that’s small enough to fit inside a large pot. Use an elevated wire rack (or a few balls of rolled-up aluminum foil) to keep the plate suspended above the boiling water in a pot. Cover the pot with a lid and steam away!

How else can you seal and fold the dumplings?

There are several ways to shape dumplings made with wonton wrappers. The simplest is a half-moon shape, made by placing the filling in the center and folding the wrapper in half. If you’re working with a square wrapper, you can form a triangle by sealing together opposing ends. For a fancier-looking dumpling, press the two ends of a half-moon or triangle dumpling together to create a rose bud shape. Always be sure to press firmly to ensure the dumplings are tightly sealed, preventing the filling from spilling out as they cook. Find more ideas in our collection of recipes made in wonton wrappers.

What do you serve with pork and shrimp dumplings?

Often times, dumplings are served as an appetizer for noodle, rice or stir-fry recipes, but they can also be served as the main dish with dipping sauce and a side of steamed vegetables. They’re also excellent when served in a clear broth as a soup.

Can you freeze pork and shrimp dumplings?

You can prepare pork and shrimp dumplings in advance and freeze them in a single layer on a baking sheet. Once frozen, move the dumplings to a freezer-safe bag, where they’re good for about 2 months. Frozen pork and shrimp dumplings don’t need to be thawed before cooking, although you’ll want to add a little extra time to ensure they cook and heat through, as you would for other dumpling recipes like pot stickers.

Lindsay Mattison, Taste of Home Contributing Writer

Nutrition Facts

1 each: 40 calories, 1g fat (0 saturated fat), 10mg cholesterol, 103mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 3g protein.

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