M’s Favourite Dinners

Pork and Shrimp Dumplings

8 servings



total time


½ cup soy sauce

3 tablespoons sesame oil

3 garlic cloves, minced

2 to 2 ½ teaspoons Korean red pepper powder (gochugaru)

1 ½ teaspoons minced ginger

2 green onions, thinly sliced

½ pound ground pork

½ pound finely chopped shrimp

2 teaspoons sesame oil

1 teaspoon grated ginger

1 garlic clove

1 green onion, thinly sliced

1 ½ teaspoons salt

½ teaspoon black pepper

1 large egg, beaten

40 round wonton wrappers


For sauce: In a small mixing bowl, whisk together all sauce ingredients. Set aside.

For filling: In a large mixing bowl, combine ground pork, shrimp, sesame oil, ginger, garlic, green onion, salt and pepper. Mix together until everything I evenly combined.

In a small bowl combine egg and 1 tablespoon water. Whisk together.

Brush the edge of a wonton wrapper with egg wash and fill the center with 1 ½ tablespoons filling.

Fold dumpling in half, making sure to get rid of any air pockets before completely sealing. You should have a half circle at this point. Dip one corner of dumpling in egg wash. Bring both corners into the center of dumpling and seal together.

Repeat steps 4 and 5 until all filling and wrappers have been used.

Place a pot of water over high heat and top with a bamboo steamer. Line steamer with a steamer liner or leaves of green cabbage.

Add a few dumplings to the steamer about ½ inch apart. Cover and once water is boiling, steam dumpling for 7 to 9 minutes or until dumplings have cooked through completely. Transfer dumplings to a shallow bowl and repeat.

To serve: Drizzle sauce over steamed dumplings and serve with more sauce on the side.

8 servings



total time
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