I’ll always love dumplings and can never get sick of them. I usually got store-bought dumplings, since the thought of making it was intimidating and also a daunting task. I decided to tackle my fear one day and just make it at home. Granted, the wrappers were store-bought. As it turns out, wrapping it wasn’t as hard as I thought, and it took no more than 20 minutes to wrap everything. I had made the filling and froze it ahead of time for when I wanted to make dumplings. These dumpling do well in the freezer too, for days I need to make a quick snack or meal. They were so great in soups, that the majority was used to make with broth and bok choy. Simple, quick, and healthy.
Shrimp and Pork Dumplings
Ingredients
Filling
- 1 lbs Ground Pork
- 1 lbs Shrimp finely chopped
- 4 Scallions
- 1 tsp Ginger Grated
- 1 Clove Garlic
- 1 tbsp Soy Sauce
- 2 tsp Sesame Oil
- 2 tsp Rice wine vinegar
- 1 tsp salt
- 1 tsp pepper
Other Ingredients
- 1 pack Round wonton wrappers
- water (for sealing)
Instructions
Filling
- Mix all the ingredients for the filling together. I like using my hands to ensure everything is really mixed well.
Assemble
- Place a couple of wrappers out onto a flat surface, then put about a quarter-size spoonful of filling in the center of each. Brush edges with water, then fold over and seal. Pinch and fold the edges over like little pleats. *see notes about storing for later
Cook
- You can cook these by frying in the pan or boiled in soup. To cook in a pan, oil and heat a nonstick pan on high heat. Carefully place dumplings into the pan, giving some space in between the dumplings. Cook until the bottoms are golden (usually 2-3 minutes). Then add about 3 tbsp of water to the pan and close the lid to steam the rest of the way, until water evaporates, (about 3-4 minutes). Uncover the pan and let the dumplings sit for about 1-2 minutes longer to get crispy at the bottom.To boil, bring water or broth to a light rolling boil, then carefully put in dumpling and cook for about 3-4 minutes. Use slotted spoon to transfer dumplings onto serving platter or bowl. Can be eaten with a dipping sauce or in a soup. Just spoon in warm soup broth when ready to eat.
Notes
*To freeze, place on a flat surface, like a cutting board, and put into the freezer for a couple hours. Once it’s frozen, you can store it in a bag to cook and eat later. I love having these on hand for making dumpling soup on days I am busy.
