If you want to prepare an authentic recipe for steamed dumplings, don’t miss this step by step that we offers you to make delicious homemade pork and shrimp dumplings.
In this case I have prepared these Chinese minced pork and shrimp dumplings but if you prefer you can also use other seafood that combine very well and prepare steamed pork dumplings with prawns or prawns for example, just replacing them with shrimp but following this same recipe.
Go ahead and surprise the whole family with an oriental lunch or dinner and these pork dumplings!
Ingredients to make Pork and Shrimp Dumplings:
- 40 sheets of wonton dough for dumplings
- 150 grams of minced pork
- 150 grams of peeled shrimp (or prawns or prawns)
- ½ Leek
- 2 cloves of garlic
- 2 carrots
- 1 piece of ginger (small)
- ½ Chinese cabbage
- 1 tablespoon soy sauce
- ½ lemon (juice)
- 1 teaspoon ground black pepper
For the dumpling sauce:
- ½ glass of soy sauce
- 2 tablespoons dry white wine
- 3 tablespoons of rice vinegar
- 1 teaspoon of brown sugar
How to make Pork and Shrimp Dumplings:
The first step to prepare these pork and shrimp dumplings is to chop the shellfish and put them in a bowl to macerate with the lemon juice and a tablespoon of soy sauce so that they take on their flavor.
The next step is to prepare the filling for the steamed pork dumplings, but for this, there are two options: the first and slower one is to wash and chop the Chinese cabbage, carrots, leek, garlic and ginger and mix everything in a bowl together with the minced pork meat and ground black pepper.
The second option is faster and consists of putting all these ingredients in an electric grinder and chopping and mixing them right there. Choose the option that suits you best, although if you like to feel the pieces of vegetables, it is better to chop everything manually. Next, add the marinated shrimp or prawns to the filling of the pork dumplings, mix everything again and put it in the fridge for about 20 minutes so that all the flavors are well integrated at rest. While the filling of the pork and shrimp dumplings rests, we prepare the sauce to accompany them: to do this, mix well all the ingredients necessary for the sauce so that the brown sugar is well diluted. Taste it and rectify some ingredient according to your tastes. Once the resting time of the filling has passed, we assemble the pork dumplings: we take a sheet of wonton dough, place it in the palm of one hand, place a little of the filling in the middle of the dough with the other hand and we close in the form of a vertical empanadilla, finishing the stuffed dumpling in a spiral.
There are many ways to close the dumpling dough so that there are some Chinese dumplings of different shapes, but in general, those that are stuffed with meat tend to have this spiral twist shape.
Tip: You can buy wonton dumpling dough at any specialty store or make it yourself at home.
Once formed, there are also different ways to cook pork and shrimp dumplings. In this case I am going to steam them but if you want you can also make them fried or boiled.
To steam pork dumplings you can do it with a traditional Asian steamer, a regular steamer, or use a pot of boiling water and place the dumplings in a pan. When the water in the pot boils, pour it into the pan until it covers 1/3 of the pork dumplings, put them on medium heat, cover the pan and cook them about 8 minutes or until the water has been completely consumed.
Once cooked, you will be able to taste your hot pork and shrimp dumplings. And do not forget to dip them a little before in their sauce!
