Easy Food Recipes For All

Easy Pork Dumplings with Dipping Sauce

Easy Pork Dumplings with Dipping Sauce

This Pork Dumplings recipe consists of ground pork, shitake mushrooms, and shrimp. Great for appetizer, snack, or even as your main dish.

This dumpling recipe uses a mixture of ground pork and minced shrimp but you can substitute the pork with ground chicken, the shrimp with crab meat, or whatever meat you prefer. You may also remove seafood, if you want, and use all meat.

The chopped shitake mushrooms are added for extra flavor and texture, but you can include shredded napa cabbage to add volume to the meat mixture, or add onions to put some color.

I recommend grating fresh ginger and press it to extract its juice. This will give you the best flavor without any ginger bits to bite into. The cornstarch only acts as a binder and as a tenderizer which will keep the meat moist and juicy.

Get round dumplings wrappers instead of the square ones. Round dumplings wrap around the meat more tightly. But if there none, just use the mouth of a drinking glass as a stencil to cut the dumpling wrappers into round.

If you are using a metal steamer, line its basket with steaming paper or lightly grease with cooking spray to prevent the dumplings from sticking.

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Total Time before Serving: 40 minutes

Yield: About 30 dumplings

You will need:

1 lb ground pork

¼ lb large shrimps (peeled, deveined and finely chopped)

6 medium-sized dried shitake mushrooms

1 thumb-sized ginger (peeled, grated, and juice extracted)

1 tbsp soy sauce

1 tsp salt

½ tsp pepper

½ tsp sugar

1 tbsp cornstarch

2 tbsp water

1 pack (30 wrappers) dumpling wrappers

For dipping sauce:

Soy sauce to taste

Chili garlic to taste

calamansi/lemon juice to taste

How to make Pork Dumplings

  1. In a small mixing bowl with warm water, soak shitake mushrooms until they are softened. Squeeze liquid and mince mushrooms with your hands.
  2. In another bowl, mix ground pork, mushroom, shrimp, soy sauce, ginger juice, sugar, salt, pepper until well combined.
  3. In a bowl, mix cornstarch and water. Stir mixture until cornstarch is dissolved. Add the cornstarch mixture to pork mixture. Combine until well-mixed.
  4. Prepare wrappers into individual sheets. Scoop a tablespoonful of the meat mixture on the center of the wrapper. Gather sides to form a “cup” around the filling. Repeat with the remaining mixture.
  5. Place and arrange dumplings in a single layer for about ¼-inch apart on the steamer basket. Steam for about 15 to 20 minutes, or until dumplings are cooked through.
  6. Gently remove from steamer.
  7. Serve hot with dipping sauce.

How to make the dumpling dipping sauce: In a small bowl, combine soy sauce, calamansi juice, and chili-garlic sauce.

Best way to serve Pork Dumplings

  • A great appetizer, snacks, or breakfast with the recommended dipping sauce.
  • You can add these dumplings to meat or chicken broths to make a delicious filling soup.
  • You can also add dumpling in noodles or vegetable stir fries.

Important Notes:

  • You can freeze pork dumplings uncooked, but you can also store them already steamed so that they are ready to serve after a fast reheating in the steamer of microwave.
  • Arrange dumplings in a single layer in about 1 inch apart on a baking sheet. Freeze until they are solid and transfer them into an airtight containers, so they will not stick together when frozen. Keep them in the freezer for up to 3 months.

Reheating Pork Dumplings:

  1. In microwave, arrange few pieces of dumplings on a shallow plate and cover with damp paper towel.
  2. Microwave at medium power for about 20 to 30 seconds, or until heated through.
  3. Or, if you are using the steamer, arrange in a single layer on the steamer basket and cover with the lid. Steam for about 2 to 3 minutes, or until heated through.
  4. In a skillet, arrange dumplings in a single layer and add about 2 tablespoons of water.
  5. Cover pan with lid and steam for about 2 to 3 minutes, or until heated through.

Images: KawalingPinoy

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