5 stars (8 ratings)
67 Comments »
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Homemade dumplings are easier to make than you think, and you can completely customize your fillings!
Can you believe the finale of Top Chef Seattle is almost done for the season?! Ahhhhh, where did the time go?!
I really enjoyed this season, as heartbreaking as it was to see Josh eliminated one round shy of the finale. It seriously killed me that he was there, pursuing his dreams, missing the birth of his first child, and then getting eliminated so close to the end. I guessfoie gras torchon really can’t be made in a couple of hours no matter howambitiousyou are.
My all-time favorite moment of the show was episode 11 when Josie and Kristen were butting heads and Kristen says, “I would prefer one of the dishwashers in place of Josie.” It’s a bit harsh but hey, Kristen isincrediblytalented, and I really thought she would be the one going to the finale.
Anyway, as we’re getting closer and closer to the end, I am totally rooting for Brooke to be crowned Top Chef. The winners of Top Chef have been a bit “man-heavy” so it would be amazing to see a woman win. Plus, she’s always been one of the strongest chefs in the pack and has won most of the challenges. I’d be shocked if she didn’t win.
My favorite part about watching Top Chef is seeing how these chefs adapt to their surroundings, and be pushed to make such amazing dishes with such a limitedenvironment, like the Reynolds aluminum foil challenge. It really inspires me too to think outside the box and go outside my comfort zone.
Like with these dumplings here – this has been on my culinary bucket list for 11/2 years. But when Josie won the quickfire challenge with her Korean dumplings filled with pork, tofu and shiitake mushrooms, I was suddenly so inspired to finally make my own dumplings.
I’m not even sure why I was so intimidated to make these. The filling takes just minutes to put together and wrapping up the dumplings can be so therapeutic. I even did it with my 5-year old niece and nephew and we had a blast! And then we devoured the crap out of it. Actually, I think I devoured the crap out of it. The kids didn’t really eat it, which just means there was more for me!
Don’t forget to catch the finale of Top Chef Seattle onWednesday, February 27 at 10/9c! Not sure if I can wait that long though – the suspense is killing me! Do you have any predictions on who will be crowned Top Chef?
Shrimp Dumplings
Yield: 36 dumplings
Prep: 20 minutes minutes
Cook: 5 minutes minutes
Total: 25 minutes minutes
Homemade dumplings are easier to make than you think, and you can completely customize your fillings!
5 stars (8 ratings)
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Ingredients
- 1 pound shrimp, peeled, deveined and diced
- 8 ounces ground pork
- 1 cup shredded green cabbage
- 2 green onions, thinly sliced
- 1 tablespoon freshly grated ginger
- 1 teaspoon sesame oil
- 1 teaspoon mirin
- Kosher salt and freshly ground black pepper, to taste
- 36 2- inch won ton wrappers
- 2 tablespoons vegetable oil
- Soy sauce, for serving
Instructions
In a large bowl, combine shrimp, pork, cabbage, green onions, ginger, sesame oil, mirin, salt and pepper, to taste.
To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
Heat vegetable oil in a large skillet over medium heat. Add dumplings in a single layer and cook until golden and crisp, about 2-3 minutes per side.
Serve immediately with soy sauce, if desired.
Notes
Adapted fromTaste and Tell
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Pin Recipe
posted on February 20, 2013under appetizer, asian inspired
67 CommentsLeave a Comment »
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67 comments -
Amy — September 24, 2022 @ 4:58 PM Reply
This recipe is just what I was looking for, but I’d like to steam the dumplings; will steaming work with the wonton wrappers, and how long will it take to cook the filling through? Thanks!
-
Anne — February 1, 2022 @ 3:50 PM Reply
So easy and amazing! We will be making these again, my 9 year old was a great help in dumpling assembly
-
Jenica — January 19, 2022 @ 7:55 AM Reply
Can these be made ahead, frozen, and then cooked later?
-
Amelie Hinrichs — March 25, 2021 @ 10:31 AM Reply
How long do you have to steam them so they fully cook on the inside?
-
Andrew Stone — January 19, 2021 @ 2:37 PM Reply
HelloCHUNGAH,
First congratulations on you marriage, you guys look great and very happy together!
I am new to your site and enjoyed going over it for the past few days. I was looking for a shrimp dumpling recipe and yours seemed exciting and anyone who eats the crap out of anything must be doing something right. Lol
We are very lucky, we have a Korean market on the UWS, H-Mart on Broadway, NYC,. Your a Queens girl so you must know about H-Mart, and how great this place is for all Asian needs.
My dumplings were a hit with the kids and wife, we also ate the crap out of them. I made a simple dipping sauce of soy sauce and garlic.
Your newest fan,
Andrew Stone
-
Molly M — September 12, 2020 @ 4:45 PM Reply
These were Damn Delicious! What a fun adventure it was as I made the wrappers from scratch and I’d never made dumplings before. I did have a question about the type of pan you used. I used a cast iron on medium heat and towards the end of the batches they were getting burned looking but still tasted great. I wiped out the oil and added new but some were still not the prettiest. Thanks for this recipe and I’ll def make these again!
-
Liz A. — May 4, 2020 @ 6:46 PM Reply
Great recipe, ate these with your PF Chang lettuce wrap recipe. Both were super delicious. Whole family loves it. Thanks!
-
Russell — February 17, 2020 @ 4:54 AM Reply
Good basic dumpling recipe. I’ve tried a half dozen or so recipes, this being the first I’ve followed that calls for frying them. The family enjoyed them, and we’ll make them again. Thanks for the recipe.
-
Emma — November 23, 2019 @ 2:17 PM Reply
Thank you for this recipe! I wanted to make dumplings myself for a while now and this recipe is a great first try. They turned out great!
-
Alan J — September 15, 2019 @ 5:16 AM Reply
These look wonderful. I plan to make some and my question is this. Do I need to cook the filling first? Doesn’t seem like it would have enough time when I put them in the pan to crisp. Thanks.
-
Chungah @ Damn Delicious — September 15, 2019 @ 8:45 AM Reply
The filling does not have to be cooked first but you can certainly do so if you prefer. 🙂
-
Mort in Oregon — December 11, 2020 @ 3:52 AM Reply
My question also.
I would like to eliminate the pork..and double up the shrimp.
Then thinking of making separate Pork dumplings maybe diced fine water chestnuts added and expand the seasonings for pork.
-
Danielle — May 21, 2019 @ 3:13 PM Reply
Made these dumplings. Awesome!!!!!
-
Jana @ Damn Delicious — May 21, 2019 @ 5:52 PM Reply
So glad you liked them, Danielle!
-
Dave — August 13, 2018 @ 3:58 AM Reply
Made these the other day, they are excellent, I will never buy the frozen dumplings again, they are very easy to make. I prefer to steam them, but that is a choice not a must.
Do you have a dumpling dipping sauce recipe? I cannot come up with the correct ratios.
Thank you for the recipe!
-
Chungah @ Damn Delicious — August 13, 2018 @ 11:59 AM Reply
I make the simplest gyoza sauce with soy sauce, a little bit of rice vinegar and red pepper flakes. No measurements here – I just eyeball it! 🙂
-
hamza — March 4, 2018 @ 6:58 PM Reply
quick joke:
how much does a package of dumpling wrappers weigh?
one ton!
get it, wonton, one ton… never mind
-
Gayle Sjoblom — January 12, 2018 @ 9:05 AM Reply
Hi I was wondering if instead of frying them in a pan, can I put them in my deep fat fryer?
Thanks in advance. P.S. they look so good. can’t wait to make them
-
Chungah — January 12, 2018 @ 10:56 AM Reply
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
-
Russell — February 17, 2020 @ 5:01 AM Reply
I’ve made similar recipes using Won Ton wrappers to make pastels, a deep-fried Brazilian street food filled with meat, vegetables, or cheese. No doubt you could use a deep-fat fryer with these to achieve a similar result.
-
Nila — January 8, 2018 @ 6:23 PM Reply
Just made these! Delicious 🙂
-
Bob — July 26, 2017 @ 11:16 PM Reply
Hi Chungah, Fun site you have.
I used to make homemade dipping sauce about 20 years ago, and as I remember, we:
poured about 1/4 cup any soy sauce into a small pan on med-high heat; added 2 tbs red wine (I had cabernet sauvignon on hand), 1/8 tsp sugar and bring almost to a boil, just swishing the spoon around to get the sugar melted and let the flavors meld a little, Add a scallion, sliced thinly. After a minute you can pour the sauce into your dipping bowl. This will give you a starting point, I hope, then you can add or subtract to your taste. I don’t like using sugar, so someone might add there. Hope you guys love it (and don’t forget the hot oil). I’ve heard of “thinning” the sauce with a tbs of water for a lighter taste.
-
Patti — June 25, 2016 @ 11:56 AM Reply
Made these last night for girls night, and they were a huge hit! Much easier to make than I expected, and yes, damn delicious! Will make these again and again!
-
Sue — April 23, 2016 @ 12:38 PM Reply
Can you tell me what mirin is? Can I find it in the grocery store?
-
Chungah — May 12, 2016 @ 10:01 PM Reply
Mirin is a Japanese condiment that can be found in the Asian aisle of your local grocery store.
-
Barbara Davilman — March 13, 2016 @ 3:00 PM Reply
Can I just use shrimp and not pork? Or is the pork a binder? Also, the wonton wrappers I fount are all square. If I fold them over I get a triangle and not a crescent shape. Do I just snip the tip off?
-
Chungah — March 15, 2016 @ 4:10 PM Reply
Yes, shrimp will work just fine. Square wrappers are fine to use, but I do not recommend cutting the tips off.
-
Tatiana — April 3, 2015 @ 3:42 PM Reply
Hi Chungah, do you know recipe how to make won ton wrappers. I prefer home made. Thanks
-
Chungah — April 3, 2015 @ 8:26 PM Reply
Unfortunately, I have not tried making wonton wrappers from scratch but I’ve just added it to my bucket list!
-
Neva Ayer — March 5, 2015 @ 1:41 AM Reply
Hi Chungah I just found your website and love it!! Thanks for the great recipes!! Do you have a recipe for the dipping sauce to go with potstickers/dumplings?? I can never get it to taste right– thanks!!
-
Chungah — March 5, 2015 @ 10:09 AM Reply
I actually do not have a recipe for it but I usually make a quick dipping sauce from soy sauce, vinegar and chili peppers. Easy peasy!
-
StacyLV — February 15, 2015 @ 5:50 PM Reply
Thank you for this Dumpling Recipe and all your other Dumpling Recipes! I can’t wait to try them! I only discovered your Blog two hours ago and have not left yet! Everything sounds So Good! You mentioned in your Zucchini Corn Fritters Comments that you grew up on Scallion Pancakes, any chance you will be sharing that recipe? I’m not Korean but I used to live there and would love to have them again! Keep up the great work, you are an inspiration to many!
-
Chungah — February 15, 2015 @ 6:11 PM Reply
The scallion pancake is actually not my recipe – it’s my mother’s. But hopefully I can try to recreate it!
-
Laura — February 6, 2015 @ 2:42 AM Reply
thanks so much for sharing this recipe. we had a lot of fun making dumplings tonight!!
https://mrsjohns1102.wordpress.com/2015/02/06/what-we-ate/
-
Martha — February 5, 2015 @ 6:08 PM Reply
does the pork and shrimp need to be cooked before stuffing the dumplings?
-
Chungah — February 5, 2015 @ 6:59 PM Reply
No, they do not have to be cooked prior to filling.
-
Meghan @ Freezer Friendly Moms — December 6, 2014 @ 7:56 AM Reply
I just made these and they turned out great! I’ll be posting them on our blog soon…they freeze so well! I made my own dumpling wrappers (flour and water). I tend to like a dumpling wrapper more than won ton wrappers. It also made so much filling that I used the extra to make meatballs to serve over rice for dinner, too! Either way, delish! Thanks for sharing!
-
Justine — November 13, 2014 @ 3:19 PM Reply
Looks great! Around how many dumplings does this recipe make?
-
Chungah — November 13, 2014 @ 10:24 PM Reply
This recipe yields about 36.
-
lucy — September 9, 2014 @ 4:43 PM Reply
Why some recipes call for water to be added while frying the potstickers
-
Chungah — September 9, 2014 @ 5:19 PM Reply
Those recipes call for water to steam the potstickers.
-
Natasha — July 25, 2014 @ 8:17 PM Reply
Hi ChungAh, just tried making dumplings for the first time and these were AMAZING!! Thank you so much for sharing!! You’re recipes are wonderful 🙂
-
Armida — June 23, 2014 @ 8:55 PM Reply
Hi! These were my first time making dumplings EVER and they were delicious. Even my picky eater son ate it. I didn’t have sesame oil and had trouble wrapping them pretty, but with practice (because I will now be making them regularly) I’m sure they will be perfect. Thank you.
-
Leslie Spies — May 16, 2014 @ 8:01 AM Reply
I’m not a big fan of sesame oil. Is it better to leave our or substitute something?
-
Chung-Ah — May 16, 2014 @ 10:02 AM Reply
I recommend omitting the sesame oil.
-
Pingback: Pan fried pork dumplings | daianddal
-
Shaun — April 10, 2014 @ 10:21 AM Reply
Do you flip them during the pan fry to get them golden brown on both sides or do you just cook for the 4 to 5 minutes on one side? Also I have seen other recipes where you fry them at first and then add water to steam them the rest of the way. Do you recommend this? Thank you for the recipe and look forward to making them!
-
Chung-Ah — April 10, 2014 @ 11:36 AM Reply
Yes, I recommend flipping and frying on each side to get them golden brown on both sides. I recommend 2-3 minutes per side, or more as needed to make sure the filling is completely cooked through. As for the fry-steam method, I have tried that particular method but I prefer to fry completely. With the steam method, they lose their crispness a bit. But feel free to give the fry-steam method – it’s really based on personal preference of how you want to cook them.
-
Shaun — April 10, 2014 @ 3:28 PM Reply
All in all a great recipe! My prep time was a little longer as I am not a regular in the kitchen, but these came out great! I want to thank you for your fast response to my question and I will be looking through your other recipes tonight. Thanks again!
-
Chris — April 7, 2014 @ 5:09 AM Reply
Can you freeze them?
-
Chung-Ah — April 7, 2014 @ 8:38 AM Reply
Yes, absolutely. Just be sure to freeze them on a baking sheet first (prior to cooking) before throwing them into a freezer bag. When you’re ready to eat, you can toss them right onto the skillet without thawing, although cooking time may be longer than usual.
-
Lydia — March 29, 2014 @ 3:08 PM Reply
I’m confused! When do the shrimp and pork get cooked? Are they put in the dumpling raw? Thanks! Looks delish!
-
Chung-Ah — March 29, 2014 @ 3:09 PM Reply
Yes, they are uncooked when adding to the wrappers.
-
Jasmine — March 20, 2014 @ 4:40 AM Reply
Can I substitute the shrimp/prawns? Can I just use more pork?
Looks great, looking forward to cooking these
-
Chung-Ah — March 20, 2014 @ 7:44 AM Reply
Yes, Jasmine, feel free to use either shrimp and/or pork.
-
neri — April 26, 2018 @ 4:26 AM Reply
hi,
can I use an alternative for pork? what else can i use instead or pork? will it be good if I use tofu?
-
Chungah @ Damn Delicious — April 26, 2018 @ 7:27 AM Reply
Yes, tofu would be a great substitute!
-
Peter Leighton — March 14, 2014 @ 12:45 PM Reply
Dear Chung-Ah,
These dumplings are great!
I switched a few of the ingredients & the dumplings still came out just fine. I substituted ground turkey for the pork, seasoned it with some 5-spice powder and added a few thinly sliced shiitake mushrooms. I also made a a “hotter” version mixing in some Korean chili powder. For dipping, I mixed some homemade dashi with a tsp of sambal oleck.
Thank you so much for sharing your kitchen adventures.
Peter
-
Alex — March 6, 2014 @ 2:28 PM Reply
Hi Chung-Ah!
I hope all is marvelous! I made these dumplings last week as an appetizer with your Korean beef dish and I wanted to share how quickly my boyfriend, roommates, and I devoured both dishes! I am a newbie to your blog (/cooking in general) and have quickly become OBSESSED with your website. I am making your roasted shrimp enchiladas tonight! I just wanted to send you some foodie love! Enjoy your day!
Very Best,
Alex
-
Stephanie — February 16, 2014 @ 7:20 AM Reply
Do you have a suggestion for substituting the ground pork?? Thanks!!
-
Chung-Ah — February 16, 2014 @ 9:30 AM Reply
You can use any other ground meat that you prefer to use. If you would like a vegetarian option, tofu would work as well.
-
Erika — February 17, 2014 @ 6:51 PM Reply
Hi Stephanie,
I did make a vegetarian option tonight not realizing that anyone had posted this question. Anyhow, I used a blend of portabellos, shiitake, and oyster mushrooms. My boyfriend enjoyed them! They were pretty good and instead of soy sauce for dipping my local grocery store actually had Potsticker Gyoza dipping sauce, the brand is Dynasty.
-
Margarita — February 6, 2014 @ 8:19 PM Reply
Would it be possible to steam the dumplings instead of pan frying them?
-
Chung-Ah — February 6, 2014 @ 10:49 PM Reply
Yes, absolutely. Feel free to prepare the dumplings to your preferred cooking method.
-
Pingback: Foodie Friday: Featuring Damn Delicious’ Dumplings | sayyestohappy
-
Sherry Woodham — January 26, 2014 @ 2:40 PM Reply
Delish all I got to say about these!!!
-
Lea Ann (Cooking On The Ranch) — November 22, 2013 @ 5:49 AM Reply
I’ve been on a dumpling binge lately. I really must try to make them at home. Your fabulous photo is inspiring me. Pinned.
Amy — September 24, 2022 @ 4:58 PM Reply
This recipe is just what I was looking for, but I’d like to steam the dumplings; will steaming work with the wonton wrappers, and how long will it take to cook the filling through? Thanks!
Anne — February 1, 2022 @ 3:50 PM Reply
So easy and amazing! We will be making these again, my 9 year old was a great help in dumpling assembly
Jenica — January 19, 2022 @ 7:55 AM Reply
Can these be made ahead, frozen, and then cooked later?
Amelie Hinrichs — March 25, 2021 @ 10:31 AM Reply
How long do you have to steam them so they fully cook on the inside?
Andrew Stone — January 19, 2021 @ 2:37 PM Reply
HelloCHUNGAH,
First congratulations on you marriage, you guys look great and very happy together!
I am new to your site and enjoyed going over it for the past few days. I was looking for a shrimp dumpling recipe and yours seemed exciting and anyone who eats the crap out of anything must be doing something right. Lol
We are very lucky, we have a Korean market on the UWS, H-Mart on Broadway, NYC,. Your a Queens girl so you must know about H-Mart, and how great this place is for all Asian needs.
My dumplings were a hit with the kids and wife, we also ate the crap out of them. I made a simple dipping sauce of soy sauce and garlic.
Your newest fan,
Andrew Stone
Molly M — September 12, 2020 @ 4:45 PM Reply
These were Damn Delicious! What a fun adventure it was as I made the wrappers from scratch and I’d never made dumplings before. I did have a question about the type of pan you used. I used a cast iron on medium heat and towards the end of the batches they were getting burned looking but still tasted great. I wiped out the oil and added new but some were still not the prettiest. Thanks for this recipe and I’ll def make these again!
Liz A. — May 4, 2020 @ 6:46 PM Reply
Great recipe, ate these with your PF Chang lettuce wrap recipe. Both were super delicious. Whole family loves it. Thanks!
Russell — February 17, 2020 @ 4:54 AM Reply
Good basic dumpling recipe. I’ve tried a half dozen or so recipes, this being the first I’ve followed that calls for frying them. The family enjoyed them, and we’ll make them again. Thanks for the recipe.
Emma — November 23, 2019 @ 2:17 PM Reply
Thank you for this recipe! I wanted to make dumplings myself for a while now and this recipe is a great first try. They turned out great!
Alan J — September 15, 2019 @ 5:16 AM Reply
These look wonderful. I plan to make some and my question is this. Do I need to cook the filling first? Doesn’t seem like it would have enough time when I put them in the pan to crisp. Thanks.
-
Chungah @ Damn Delicious — September 15, 2019 @ 8:45 AM Reply
The filling does not have to be cooked first but you can certainly do so if you prefer. 🙂
-
Mort in Oregon — December 11, 2020 @ 3:52 AM Reply
My question also.
I would like to eliminate the pork..and double up the shrimp.
Then thinking of making separate Pork dumplings maybe diced fine water chestnuts added and expand the seasonings for pork.
Danielle — May 21, 2019 @ 3:13 PM Reply
Made these dumplings. Awesome!!!!!
-
Jana @ Damn Delicious — May 21, 2019 @ 5:52 PM Reply
So glad you liked them, Danielle!
Dave — August 13, 2018 @ 3:58 AM Reply
Made these the other day, they are excellent, I will never buy the frozen dumplings again, they are very easy to make. I prefer to steam them, but that is a choice not a must.
Do you have a dumpling dipping sauce recipe? I cannot come up with the correct ratios.
Thank you for the recipe!
-
Chungah @ Damn Delicious — August 13, 2018 @ 11:59 AM Reply
I make the simplest gyoza sauce with soy sauce, a little bit of rice vinegar and red pepper flakes. No measurements here – I just eyeball it! 🙂
hamza — March 4, 2018 @ 6:58 PM Reply
quick joke:
how much does a package of dumpling wrappers weigh?
one ton!
get it, wonton, one ton… never mind
Gayle Sjoblom — January 12, 2018 @ 9:05 AM Reply
Hi I was wondering if instead of frying them in a pan, can I put them in my deep fat fryer?
Thanks in advance. P.S. they look so good. can’t wait to make them
-
Chungah — January 12, 2018 @ 10:56 AM Reply
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
-
Russell — February 17, 2020 @ 5:01 AM Reply
I’ve made similar recipes using Won Ton wrappers to make pastels, a deep-fried Brazilian street food filled with meat, vegetables, or cheese. No doubt you could use a deep-fat fryer with these to achieve a similar result.
Nila — January 8, 2018 @ 6:23 PM Reply
Just made these! Delicious 🙂
Bob — July 26, 2017 @ 11:16 PM Reply
Hi Chungah, Fun site you have.
I used to make homemade dipping sauce about 20 years ago, and as I remember, we:
poured about 1/4 cup any soy sauce into a small pan on med-high heat; added 2 tbs red wine (I had cabernet sauvignon on hand), 1/8 tsp sugar and bring almost to a boil, just swishing the spoon around to get the sugar melted and let the flavors meld a little, Add a scallion, sliced thinly. After a minute you can pour the sauce into your dipping bowl. This will give you a starting point, I hope, then you can add or subtract to your taste. I don’t like using sugar, so someone might add there. Hope you guys love it (and don’t forget the hot oil). I’ve heard of “thinning” the sauce with a tbs of water for a lighter taste.
Patti — June 25, 2016 @ 11:56 AM Reply
Made these last night for girls night, and they were a huge hit! Much easier to make than I expected, and yes, damn delicious! Will make these again and again!
Sue — April 23, 2016 @ 12:38 PM Reply
Can you tell me what mirin is? Can I find it in the grocery store?
-
Chungah — May 12, 2016 @ 10:01 PM Reply
Mirin is a Japanese condiment that can be found in the Asian aisle of your local grocery store.
Barbara Davilman — March 13, 2016 @ 3:00 PM Reply
Can I just use shrimp and not pork? Or is the pork a binder? Also, the wonton wrappers I fount are all square. If I fold them over I get a triangle and not a crescent shape. Do I just snip the tip off?
-
Chungah — March 15, 2016 @ 4:10 PM Reply
Yes, shrimp will work just fine. Square wrappers are fine to use, but I do not recommend cutting the tips off.
Tatiana — April 3, 2015 @ 3:42 PM Reply
Hi Chungah, do you know recipe how to make won ton wrappers. I prefer home made. Thanks
-
Chungah — April 3, 2015 @ 8:26 PM Reply
Unfortunately, I have not tried making wonton wrappers from scratch but I’ve just added it to my bucket list!
Neva Ayer — March 5, 2015 @ 1:41 AM Reply
Hi Chungah I just found your website and love it!! Thanks for the great recipes!! Do you have a recipe for the dipping sauce to go with potstickers/dumplings?? I can never get it to taste right– thanks!!
-
Chungah — March 5, 2015 @ 10:09 AM Reply
I actually do not have a recipe for it but I usually make a quick dipping sauce from soy sauce, vinegar and chili peppers. Easy peasy!
StacyLV — February 15, 2015 @ 5:50 PM Reply
Thank you for this Dumpling Recipe and all your other Dumpling Recipes! I can’t wait to try them! I only discovered your Blog two hours ago and have not left yet! Everything sounds So Good! You mentioned in your Zucchini Corn Fritters Comments that you grew up on Scallion Pancakes, any chance you will be sharing that recipe? I’m not Korean but I used to live there and would love to have them again! Keep up the great work, you are an inspiration to many!
-
Chungah — February 15, 2015 @ 6:11 PM Reply
The scallion pancake is actually not my recipe – it’s my mother’s. But hopefully I can try to recreate it!
Laura — February 6, 2015 @ 2:42 AM Reply
thanks so much for sharing this recipe. we had a lot of fun making dumplings tonight!!
https://mrsjohns1102.wordpress.com/2015/02/06/what-we-ate/
Martha — February 5, 2015 @ 6:08 PM Reply
does the pork and shrimp need to be cooked before stuffing the dumplings?
-
Chungah — February 5, 2015 @ 6:59 PM Reply
No, they do not have to be cooked prior to filling.
Meghan @ Freezer Friendly Moms — December 6, 2014 @ 7:56 AM Reply
I just made these and they turned out great! I’ll be posting them on our blog soon…they freeze so well! I made my own dumpling wrappers (flour and water). I tend to like a dumpling wrapper more than won ton wrappers. It also made so much filling that I used the extra to make meatballs to serve over rice for dinner, too! Either way, delish! Thanks for sharing!
Justine — November 13, 2014 @ 3:19 PM Reply
Looks great! Around how many dumplings does this recipe make?
-
Chungah — November 13, 2014 @ 10:24 PM Reply
This recipe yields about 36.
lucy — September 9, 2014 @ 4:43 PM Reply
Why some recipes call for water to be added while frying the potstickers
-
Chungah — September 9, 2014 @ 5:19 PM Reply
Those recipes call for water to steam the potstickers.
Natasha — July 25, 2014 @ 8:17 PM Reply
Hi ChungAh, just tried making dumplings for the first time and these were AMAZING!! Thank you so much for sharing!! You’re recipes are wonderful 🙂
Armida — June 23, 2014 @ 8:55 PM Reply
Hi! These were my first time making dumplings EVER and they were delicious. Even my picky eater son ate it. I didn’t have sesame oil and had trouble wrapping them pretty, but with practice (because I will now be making them regularly) I’m sure they will be perfect. Thank you.
Leslie Spies — May 16, 2014 @ 8:01 AM Reply
I’m not a big fan of sesame oil. Is it better to leave our or substitute something?
-
Chung-Ah — May 16, 2014 @ 10:02 AM Reply
I recommend omitting the sesame oil.
Pingback: Pan fried pork dumplings | daianddal
Shaun — April 10, 2014 @ 10:21 AM Reply
Do you flip them during the pan fry to get them golden brown on both sides or do you just cook for the 4 to 5 minutes on one side? Also I have seen other recipes where you fry them at first and then add water to steam them the rest of the way. Do you recommend this? Thank you for the recipe and look forward to making them!
-
Chung-Ah — April 10, 2014 @ 11:36 AM Reply
Yes, I recommend flipping and frying on each side to get them golden brown on both sides. I recommend 2-3 minutes per side, or more as needed to make sure the filling is completely cooked through. As for the fry-steam method, I have tried that particular method but I prefer to fry completely. With the steam method, they lose their crispness a bit. But feel free to give the fry-steam method – it’s really based on personal preference of how you want to cook them.
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Shaun — April 10, 2014 @ 3:28 PM Reply
All in all a great recipe! My prep time was a little longer as I am not a regular in the kitchen, but these came out great! I want to thank you for your fast response to my question and I will be looking through your other recipes tonight. Thanks again!
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Chris — April 7, 2014 @ 5:09 AM Reply
Can you freeze them?
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Chung-Ah — April 7, 2014 @ 8:38 AM Reply
Yes, absolutely. Just be sure to freeze them on a baking sheet first (prior to cooking) before throwing them into a freezer bag. When you’re ready to eat, you can toss them right onto the skillet without thawing, although cooking time may be longer than usual.
Lydia — March 29, 2014 @ 3:08 PM Reply
I’m confused! When do the shrimp and pork get cooked? Are they put in the dumpling raw? Thanks! Looks delish!
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Chung-Ah — March 29, 2014 @ 3:09 PM Reply
Yes, they are uncooked when adding to the wrappers.
Jasmine — March 20, 2014 @ 4:40 AM Reply
Can I substitute the shrimp/prawns? Can I just use more pork?
Looks great, looking forward to cooking these
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Chung-Ah — March 20, 2014 @ 7:44 AM Reply
Yes, Jasmine, feel free to use either shrimp and/or pork.
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neri — April 26, 2018 @ 4:26 AM Reply
hi,
can I use an alternative for pork? what else can i use instead or pork? will it be good if I use tofu?-
Chungah @ Damn Delicious — April 26, 2018 @ 7:27 AM Reply
Yes, tofu would be a great substitute!
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Peter Leighton — March 14, 2014 @ 12:45 PM Reply
Dear Chung-Ah,
These dumplings are great!
I switched a few of the ingredients & the dumplings still came out just fine. I substituted ground turkey for the pork, seasoned it with some 5-spice powder and added a few thinly sliced shiitake mushrooms. I also made a a “hotter” version mixing in some Korean chili powder. For dipping, I mixed some homemade dashi with a tsp of sambal oleck.
Thank you so much for sharing your kitchen adventures.
Peter
Alex — March 6, 2014 @ 2:28 PM Reply
Hi Chung-Ah!
I hope all is marvelous! I made these dumplings last week as an appetizer with your Korean beef dish and I wanted to share how quickly my boyfriend, roommates, and I devoured both dishes! I am a newbie to your blog (/cooking in general) and have quickly become OBSESSED with your website. I am making your roasted shrimp enchiladas tonight! I just wanted to send you some foodie love! Enjoy your day!
Very Best,
Alex
Stephanie — February 16, 2014 @ 7:20 AM Reply
Do you have a suggestion for substituting the ground pork?? Thanks!!
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Chung-Ah — February 16, 2014 @ 9:30 AM Reply
You can use any other ground meat that you prefer to use. If you would like a vegetarian option, tofu would work as well.
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Erika — February 17, 2014 @ 6:51 PM Reply
Hi Stephanie,
I did make a vegetarian option tonight not realizing that anyone had posted this question. Anyhow, I used a blend of portabellos, shiitake, and oyster mushrooms. My boyfriend enjoyed them! They were pretty good and instead of soy sauce for dipping my local grocery store actually had Potsticker Gyoza dipping sauce, the brand is Dynasty.
Margarita — February 6, 2014 @ 8:19 PM Reply
Would it be possible to steam the dumplings instead of pan frying them?
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Chung-Ah — February 6, 2014 @ 10:49 PM Reply
Yes, absolutely. Feel free to prepare the dumplings to your preferred cooking method.
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Sherry Woodham — January 26, 2014 @ 2:40 PM Reply
Delish all I got to say about these!!!
Lea Ann (Cooking On The Ranch) — November 22, 2013 @ 5:49 AM Reply
I’ve been on a dumpling binge lately. I really must try to make them at home. Your fabulous photo is inspiring me. Pinned.
