Saturday, February 18, 2012

Pork and Shrimp Dumplings

When my husband shows his friends my food blog on his iPhone, they say things like, "Man, how are you not just huge??!"  He says it's because my wife tries to make healthy food.  I don't fry food often, I use very little oil, butter, or sugar, and I try to use lean protein when I can.  One of my favorite ways to cook is to steam.
I found this contraption at Sam's Oriental on South University.  It's not actually a wok, it seems closer to a Japanese tempura pan.  Sometimes, you don't know what you're getting from Sam.  He's Korean, but his store finds are quite universal.  The pan was $14.99 and the lid was about half as much.  If you don't see a knob for the pan lid, take it to Sam.  I see so many possibilities for this pan, but steaming is in the top of my mind for now.
You can fit a bamboo steamer inside the pan.  You can also cover the steamer with your lid!  Love it!
Sasha loves to help cook, so I was happy that there were so many things that she could help me do!  She could use her little knife to cut the shrimp, then chop it all together to make a little paste.  She then mixed the pork mixture as I added the ingredients, and she also made little circles out of the square wrappers.
If you start with square wrappers, you can cut them into circles if you'd like, or leave them square.
The way to steam these dumplings is to turn the heat up to high until boiling.  Then turn down to medium high heat, and let it continue to steam for 20 minutes or until cooked.  Make sure to have enough water.  I usually start with 2 cups, then watch...


  • 8 oz. ground pork
  • 4 oz. shrimp, finely chopped and diced into a fine grind
  • 2 garlic cloves, finely minced
  • sesame oil, as needed, about 1 teaspoon
  • freshly grated ginger, about 1/2 teaspoon
  • 1 tsp organic reduced sodium tamari
  • Chopped green onions or chopped cilantro
  • Wonton or dumpling wrappers

  1. Mix the ground pork with all the other ingredients except the wrappers.
  2. Add 1/4 - 1/2 tsp filling onto each wrapper.  Moisten the edges of a wrapper.
  3. Fold, crease, pressing out the air bubbles.
  4. Steam as long as needed, about 20 minutes over medium high heat, with lid on.
  5. Serve alone or with optional sauce, ponzu is a nice choice.


  1. I was just looking for a recipe for these this morning. I kind of had an idea as to what goes into them, but didn't know how long to steam them.......then there you were in my Google reader! Thanks for posting this!

  2. You're welcome Terri! These are so yummy, and I love to make them!! I hope you enjoy making them. :)