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Pork, Shrimp & Mushroom Dumplings

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Pork Shrimp & Mushroom Dumplings Recipe

Dumplings are my second favorite food behind pizza. There’s something about that perfect ratio of juicy filling, chewy wrapper, crispy bottom, and addictive sauce packed in a little bundle of joy that just makes me want to eat as many of them as physically possible in one sitting. While there are a lot of great places to get dumplings, especially in my 2 homes of NYC and Hong Kong, I still love making them myself. You get to personalize the filling to your exact tastes, and make them healthier (veggies!) or unhealthier (Filipino longganisa! More on that in an upcoming post).

My personal favorite combo are these pork, shrimp and mushroom dumplings, flavored with nutty sesame oil, soy sauce, fresh garlic, ginger, and scallions/chives. I used regular cremini mushrooms as that’s what I had on hand, but for more umami, I love using shiitake mushrooms. You could even sneak some chopped carrots or kale if you’re looking to add some extra nutrients #forhealth.

For your filling, you need to chop up or mince all of your ingredients so they combine well, giving you every flavor in every bite. Once all of your vegetables are chopped and minced, it’s just a matter of mixing everything together with the seasoning before it’s time to fold your dumplings! Truthfully, my pleating skills need work, so I didn’t feel right to show how to fold dumplings when there are far superior videos currently on the internet for that. Hopefully one day I can give you better instructions on the pleating part, but for now just follow that video using your desired folding technique.

While you’re working, make sure to also cover your dumpling wrappers and wrapped dumplings with a clean wet cloth or wet paper towels as this will keep them from drying out (I forgot to do this in the mayhem of filming my video, and some of the dumplings in that batch did regrettably dry out, so while the dumplings were still tasty, the skins were tougher instead of chewy in a few areas after they were cooked though.)

In terms of cooking, I love pan-frying dumplings to get that wonderful contrast of crispy and chewy dumpling wrapper. You could also boil or steam these if you want to make them healthier – these pork, shrimp & mushroom dumplings are delicious in all preparations! Whatever you do, make sure to eat them with a little chinkiang vinegar and chili oil – I love using Fly by Jing’s chili crisp oil or Zhong sauce with dumplings, and even better you can get 15% off your order with my code INDULGENTEATS. 

Jen Balisi

Jen Balisi is a New Yorker turned expat, indulging in the best dining, home-cooked recipes, and travel destinations in Hong Kong and around the world.

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1 Comment

  1. […] tofu and just add it with the noodles before you combine everything. Or do like I did and boil some dumplings in the same water as the noodles, and toss those in with some extra vinegar when you’re done […]

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