Shrimp And Pork And Shrimp Dumplings

 Preparation: 1 hours 30 minutes | Cook: 30 minutes      18 ingredients      dumplings  December 26, 2020  Jump to Recipe  Print Recipe

Personal Update

We moved again! After more than 6 months of waiting, we finally closed on our new construction home in Texas. Under normal circumstances, we should be overjoyed lớn move into our new home. But moving amidst the height of the pandemic was both nerve wracking and stressful—unlike our move across the states from Virginia to lớn Texas this March, when the pandemic had not picked up speed.

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Anyway, despite the anxiety & exhaustion associated with moving during the pandemic, we finally made it! So today’s recipe will be the first post in our new kitchen, which I absolutely love!


I don’t know why I waited a whole year since starting this website khổng lồ write about my favorite dumpling recipe, Chinese chives, pork, và shrimp dumplings. Maybe I was subconsciously waiting to vì chưng it as a house warming recipe in my new kitchen.

Growing up in Beijing, dumplings have always been an important part of my childhood. We ate dumplings on major holidays và for family gatherings. My grandpa would always say, “nothing tastes better than dumplings.” Indeed, there are so many variations lớn the dumpling mix. You can practically phối any combination of vegetable & meat that suits your liking.

Making dumplings has always been a family event. Everyone had his or her role: my grandma would make the mix; my dad would make the dough và roll the wrappers; the rest of our family members would fold the dumplings. It’s through these numerous family dumpling-making sessions that I acquired my dumpling making skill.

After moving to lớn the US, I start making dumplings for family & friends during holidays and for gatherings. I have received nothing short of praise for these yummy dumplings. Some of my non-Asian friends specifically request my dumplings for our dinner parties.

This past Monday (December 21st) was the winter solstice (冬至). Since people in northern China, where I’m from, typically eat dumplings on this specific day, I made dumplings to lớn celebrate this shortest day of the year & to celebrate finally moving into our new house.

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When it comes to lớn dumplings, the filling plays the most important part. Although versatile, the filling should be flavorful, tender, và soft to lớn bite. It should be in perfect degree of saltiness regardless whether you have dipping or not. In fact, I lượt thích to demo my dumplings first without dipping lớn see if it’s too salty or bland.

This recipe uses ground pork, Chinese chives, and shrimp as the main ingredients for the filling. I địa chỉ cửa hàng shrimp to lớn increase the umami of the filing. The shrimp after mixing in with Chines chives & ground pork, are not super noticeable nevertheless địa chỉ cửa hàng much flavor. I also lượt thích to use a ratio of 1:2 for vegetable & meat/seafood. For today’s portion, I have 1.5 lb of Chinese chives, & 3 lb of combined ground pork plus shrimp. If you don’t want to add shrimp, you can use all ground pork. Make sure the ground pork has some fat in it (the fatter the better). If using lean pork, I prefer adding at least 1/3 ground pork belly.

These days when I cook dumplings, I always cook two versions, the pot sticker version & the boiled version. Why is it called a “pot sticker?” Pot sticker was the literal translation from the Chinese “锅贴” to describe these dumplings’ characteristic of sticking to lớn the pot after cooking. Thanks khổng lồ this feature, pot stickers have a crispy golden browned bottom và a soft & juicy filing. It’s been a constant debate among my family and friends over which version is better. My husband is a firm pot sticker lover; my dad likes the boiled ones better. I’ve been changing my position from time to lớn time. In my opinion, each version has its uniqueness và you can’t go wrong with either one.

A word on the dumpling wrapper/skin. Although I do like homemade wrappers better (they are easier lớn fold, have a more chewy texture, & take less time to cook), for practical reasons, I actually recommend buying dumpling wrappers from your local Asian grocery store. Making the dough & rolling out the wrappers takes a lot of practice lớn be time efficient. Unless you make dumplings regularly và are accustomed lớn make wrappers quickly, it’s a little hard lớn justify given that the store-bought wrappers can result in equally delicious dumplings and pot stickers. For today’s recipe, I skipped the homemade wrappers since I still have many boxes waiting to be unpacked. However, I will include a homemade wrapper recipe in another dumpling post in the near future.

Preparation Time: 1.5 hours

Total Time: 2 hours

Servings: ~100 dumplings (~6 servings)


Dumpling Ingredients

2 lb ground pork11.5 lb Chinese chives0.5 lb peeled và de-veined shrimp1 1-inch long piece of ginger2 to 3 green onions3 teaspoons kosher salt or 1.5 teaspoon table salt2 tablespoons light soy sauce2 tablespoons sesame oil1 teaspoon five spice powder1/2 teaspoon ground white pepper2 large eggs


Dipping Sauce (1 serving):

2-3 tablespoons balsamic vinegar1 tablespoon light soy sauce1 teaspoon chili oil or chili sauce3 (optional)1 teaspoon chopped cilantro (optional)1 teaspoon chopped garlic (optional)


Wash the Chinese chives & drain thoroughly. Chop into small pieces và place in a large mixing bowl. Peel and mince the ginger. Cut the green onions into thin slices.