Think again next time you’re considering ordering take-out for dinner…Jump to Recipe
The other night, Mitch & I experimented in the kitchen with making homemade dumplings. Funny because we’ve both been in the food industry for quite some time and love to cook, but we actually never made homemade dumplings at home. Crazy, I know! Let me just say that they were SO easy to prepare and so so good.
Normally, we would’ve made our own dumpling dough from scratch but for the sake of time, we decided to use store-bought. The combination of shrimp & pork with mushroom, carrot and cabbage will be a dance party on your taste buds. We paired our dumplings with a kungpao chicken, sticky rice and Asian kale & arugula salad. It was the perfect Asian feast. I’m hungry just thinking about it. I’ll be sure to share the kung pao chicken and salad recipe one of these days…
While we were preparing the dumplings, I was thinking about how this recipe is a great way to get your kids in the kitchen. Usually, any recipe that is hands-on is a great way to teach and show kids how food is made. Not to mention, experimenting with different cuisines can also be very educational for children to learn about other cultures and the foods which are eaten. I always think it’s a shame when some kids are so picky and can only eat chicken tenders, French fries and mac & cheese. Eating food- all sorts of food- is such an experience which shouldn’t be taken for granted.
These tools aren’t necessary when making dumplings, but they sure are helpful! The first tool is this dumpling press from Sur La Table. It helps create the perfect shape and press AND it’s only $8!
The second tool is this bamboo steam basket. Cooking with steam uses gentle heat which preserves the food’s vital nutrients and vitamins. Lining the bamboo steamer with parchment paper makes for super easy clean up. This is available at Williams Sonoma for $30.
Shrimp & Pork Dumplings
- 30 Dumpling Wrappers
- 1/2 cup Water
- 8 oz Ground Pork
- 8 oz Raw Shrimp peeled, deveined & chopped
- 1 cup Purple Cabbage shredded
- 1/2 cup Carrot shredded
- 1/2 cup Baby Bella Mushrooms finely chopped
- 1 Tbsp Soy Sauce
- 2 tsp Tamari
- 1 tsp Rice Wine Vinegar
- 1/2 tsp Salt
Special Dumpling Sauce
- 1/2 cup Soy Sauce
- 2 Tbsp Sesame Oil
- 1 Tbsp Tamari
- 2 cloves Garlic minced
- 1 tsp Ginger minced
- 2 Green Onions thinly sliced
- White Sesame Seeds optional
- In a medium bowl, combine shredded cabbage and 1/2 tsp salt. Allow to sit for 10 minutes.
- In the meantime, add remaining filling ingredients to a separate large bowl.
- Remove the cabbage from the bowl and squeeze out as much excess liquid as possible. Add to the other filling ingredients.
- Combine filling ingredients thoroughly.
- Add tap water to a small bowl and set nearby your work station.
- *If using your hands: place 1 Tbsp filling onto the center of the dumpling wrapper. Lightly rub the edges of the dumplings with your water-dipped fingertips. Fold the dumplings over the filling- making sure to get rid of any air pockets- and crimp the edges closed. Place on a parchment paper-lined baking sheet and continue with the rest.
- *If using a dumpling press: place the dumpling wrapper onto the dumpling press, lightly rub the edges of the dumplings with your water-dipped fingertips. Place 1 Tbsp of the filling onto the center of the wrapper. Fold the dumpling press over and you'll have perfectly sealed pleats.
- Repeat until all dumplings are prepared & ready for cooking.
Cooking Options: Steam, Pan-Sear, or Both!
- To pan-sear: Heat 1 Tbsp vegetable or peanut oil over medium heat in a non-stick skillet. Place the dumplings flat-side down and cook until lightly browned on flat side. Add 1/2 cup water to the pan, cover with a lid and cook for 6-8 minutes until water has evaporated and dumplings are cooked through. *A thermometer should read 145.*
- To steam: Place a pot of water over high heat and top with a bamboo steamer. Allow the pot of water to reach a boil. Line steamer with a steamer liner or leaves of green cabbage.Add a few dumplings to the steamer about ½ inch apart. Cover and steam dumpling for 12-15 minutes or until dumplings have cooked through completely. *A thermometer should read 145.*
- Feel free to go from steamer to pan-searing in a skillet for the extra crisp & crunch!
- Enjoy the dumplings alone, with plain soy sauce, or the specially-prepared dumpling sauce (see recipe above). Yum!!