Make Ahead

Shrimp and Pork Dumplings

September 25, 2010
4 Ratings
  • Makes approximately 50 dumplings
Author Notes

My 7-yr old son's favorite lunch is always the same--the dumplings (shu mai) I make for him. I made these dumplings for him because all the frozen ones from the Asian market contained MSG. Now these tiny treasures have become my son's currency at school. He doubles his shu mai ‘order’ each morning. He says when he sits down to lunch, a group of his friends crowd around him, offering their cookies, treats and drinks for a ‘pot sticker’. Often, he'll just give them away to anyone with enough enthusiasm to ask. They take a little time to make, but you can make a lot at once and freeze them in little baggies of four. Take them out and microwave with a wet paper towel over them for 2 minutes and instant lunch.

You can add diced lotus root, edamame or water chestnuts for crunch--my son (and his friends) insist on 'meat only' dumplings. - edamame2003 —edamame2003

Test Kitchen Notes

Edamame2003's homemade shrimp and pork dumplings embrace all the flavors we've come to enjoy in a dumpling. I loved the ease of mixing all the spices in the blender and combining with the shrimp and pork to create a filling packed with zing. These dumplings have a pronounced ginger flavor and a lot of black pepper -- I’d recommend using half the amount of black pepper called for. Simply served with soy sauce they are yum! - jvcooks —jvcooks

What You'll Need
  • 1 pound large shrimp. Cleaned, shelled, deveined and chopped
  • 1 pound ground pork
  • 1/4 cup fresh cilantro (if there are roots, even better)
  • 1/8 cup shallot
  • 1/8 cup ginger
  • 4 garlic cloves
  • 1/8 cup sesame oil
  • 1/4 cup Tamari or Soy Sauce
  • 1 tablespoon black pepper
  • 2 egg whites, whipped
  • 1/8 cup tapioca flour
  • 1 lemon (juice)
  • 50 round shu mai wrappers
  1. In a blender, mix together cilantro, shallots, ginger, garlic, sesame oil, soy and black pepper until an even and smooth consistency.
  2. In a large mixing bowl whip 2 egg whites, add tapioca flour and lemon. (I use my stand mixer)
  3. Add blended spices, pork and chopped shrimp and mix together.
  4. To wrap the dumplings, place about 2 teaspoons of filling in the middle of a wrapper. Set the dumpling bottom on a flat surface and pinch the sides together until it is standing.
  5. Fill the bottom pot portion of a steamer with water. Use parchment paper to line the steamer tray (and poke holes in the paper). Place the dumplings in the steamer tray.
  6. Bring the water to a boil and cover the steamer with the dumplings and steam for 45 minutes.
  7. Enjoy with soy sauce, hoi sin, and/or sambal oelek chili.

See what other Food52ers are saying.

  • Kristin Kiley
    Kristin Kiley
  • boulangere
  • kmartinelli
  • monkeymom
  • TiggyBee
I work in the entertainment business, and in my free time, I really enjoy growing my own vegetables, trolling my local farmers markets and trying to re-create yummy dishes I eat at my favorite restaurants. My son is a big influence on how and what I cook. He's my guinea pig and promises to try anything I make once. Luckily the recipes on food52 are bountiful and delicious.

17 Reviews

Kristin K. September 29, 2015
I just made these and I love the flavor. I used pre made wonton squares so I made triangle shaped dumplings vs. the cups. I didn't have tapioca flour and used cornstarch instead. I'm wondering if the tapioca flour binds it better? Again, I love the flavor but the texture isn't as solid as a normal dumpling and a little grainy... How fine do you chop your shrimp, as well? Thanks!
boulangere May 7, 2011
We made these to serve with a gingery clear soup the other day for lunch. I've got to tell you, the texture and flavor combination stayed with me for the rest of the entire day. I feel like I could eat them every day.
kmartinelli April 2, 2011
These look delicious! They don't get soggy steaming for 45 minutes?
edamame2003 April 5, 2011
hi-thanks! not soggy--because the filling of pork and shrimp is so dense (without veggies) I cook them a bit longer to make sure its cooked all the way through. my mom gave me these little demi cups the dumplings sit in and they keep their shape. I think you can also use a mini muffin pan too. just brush with oil so the dumplings slide out easily.
kmartinelli April 5, 2011
Oh, great idea! Can't wait to try them. Thanks!
monkeymom September 29, 2010
Your son is so lucky! What did you use for the decorations on these?
edamame2003 September 30, 2010
monkeymom--thank you for posting the har gow recipe! i've been wanting to figure out how to make them. the decorations were courtesy of my mom, who taught me how to make to make shu mai. its just thinly sliced red bell pepper and carrot.
TiggyBee September 26, 2010
Love this recipe!!
edamame2003 September 30, 2010
thanks tiggybee--love yours too. lunch tomorrow!
luvcookbooks September 26, 2010
these are the most cute dumplings ever!! my daughter is looking forward to having them for lunch!!
edamame2003 September 26, 2010
did you make them? thats so exciting--i hope she like them.
halfasiangirl September 26, 2010
These look delectable, and I love the story too. This takes me back to my elementary school days -- my mom occasionally packed me dumplings or spring or summer rolls for lunch, but I got teased for it!
edamame2003 September 26, 2010
halfasiangirl--i was totally teased too! but I'm so glad that my half asian son is proud of his different food choices.
mrslarkin September 25, 2010
Wow, these sound delicious!! Saving the recipe.
edamame2003 September 25, 2010
thanks mrslarkin. they take a few hours to make, but worth it :)
healthierkitchen September 25, 2010
Yum. I bet my daughter would love these, too. She doesn't have a microwave at school, though, how do you think they'd be without heating up? Love the story about your son!
edamame2003 September 25, 2010
thanks for the comment healthierkitchen. I heat they up in the morning and throw them in my son's thermos and they keep until lunchtime.