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Shrimp and Pork Dumplings



  • 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)



  • Mix all the ingredients for the filling together. I like using my hands to ensure everything is really mixed well.


  • 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


  • 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.


*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.