Pork, Shrimp, And Chinese Chives Dumplings
- 1h 0mPrep Time
- 15m Cook Time
- 1h 15mReady In
These dumplings feature a flavorful filling of ground pork, shrimp, and pungent Chinese chives, balanced with a balsamic-soy dipping sauce. They can be boiled, steamed, or panfried.
Ingredients
- 1 Dumpling Dough
- Balsamic-Soy Dipping Sauce
- 1 lb ground pork
- 1/4 lbs peeled and deveined gulf shrimp roughly diced
- 1/2 cup chopped Chinese chives or leeks
- 2 tsp minced garlic
- 2 tsp minced fresh ginger
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp Shaoxing wine or dry Marsala wine
- 1/3 cup soy sauce
- 1/4 cup everyday balsamic vinegar
Nutrition (per serving, estimated)
Estimated based off 10 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 6.03 mg
- Iron: 0.19 mg
- Magnesium: 4.47 mg
- Phosphorus: 26.9 mg
- Potassium: 44.3 mg
- Zinc: 0.26 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 Dumpling Dough
- Balsamic-Soy Dipping Sauce
- 1 lb ground pork
- 1/2 cup chopped Chinese chives or leeks
- 2 tsp minced garlic
- 2 tsp minced fresh ginger
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp Shaoxing wine or dry Marsala wine
- 1/3 cup soy sauce
- 1/4 cup everyday balsamic vinegar
Prepare
- 1/4 lbs peeled and deveined gulf shrimp, roughly diced
Let's Cook
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Step 1.
Make the Dumpling Dough according to the recipe. While the dough is resting, prepare the Balsamic-Soy Dipping Sauce: in a small bowl, combine ⅓ cup soy sauce and ¼ cup everyday balsamic vinegar, stirring until well mixed. Set the sauce aside.
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Step 2.
To make the filling, place 1 pound ground pork, ¼ pound peeled and deveined gulf shrimp (roughly diced), ½ cup chopped Chinese chives or leeks, 2 teaspoons minced garlic, 2 teaspoons minced fresh ginger, 2 tablespoons soy sauce, 1 tablespoon sesame oil, and 1 tablespoon Shaoxing wine or dry Marsala wine in the bowl of a food processor. Pulse for 5 seconds at a time until the filling is well combined, scraping down the sides of the bowl with a rubber spatula as needed. The ingredients should still be discernible and not pasty. Set the filling aside.
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Step 3.
Fill the dumpling wrappers with the prepared filling, following the instructions in 'Making Dumplings'.
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Step 4.
Cook the dumplings by boiling, steaming, or panfrying according to the 'Cooking Dumplings' instructions. Serve the cooked dumplings with the Balsamic-Soy Dipping Sauce.