Hot Dishes
Leek and Shrimp Dumplings
timer
10 MIN
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Easy
person
4 servings
About This Recipe
These savory pork and shrimp dumplings are a deliciously quick yet flavorful dish, perfect for busy home cooks. Made with finely ground pork and fresh shrimp paste, the filling is enhanced with aromatic ginger, scallions, and a rich blend of seasonings like soy sauce, Sichuan pepper, and sesame oil. A beaten egg binds the mixture, ensuring a juicy, fragrant filling with no fishy aftertaste. The dough is kneaded with cold water for the perfect chewy texture, rolled into thin wrappers, and stuffed generously before cooking. These dumplings are lightly dusted with flour to prevent sticking, resulting in a tender yet satisfying bite every time. Quick to prepare but packed with umami depth, these dumplings are a must-try for an easy yet impressive meal!
Instructions
Detailed preparation guide
servings
4
Total Time
10m
shopping_basket Ingredients
Main Ingredients
- Pork 200g
- Shrimp 150g
- Dough 150g flour
- Egg 1 large
The aromatics
- Ginger 20g (finely chopped)
- Scallions 50g (chopped)
The sauce & seasonings
- Salt 1/2 tsp
- Monosodium glutamate (MSG) 1/4 tsp
- Light soy sauce 1 tbsp
- Sichuan pepper powder 1/2 tsp
- Sesame oil 1 tsp
- Cooled heated oil (e.g., vegetable oil) 1 tbsp
menu_book Directions
1
Step 1
Due to being in a hurry, the filling was not photographed before preparation. The pork was bought from the market and already ground into a fine texture, which is also due to the time constraint, as manually chopping the meat would be more delicious. The shrimp was peeled, beheaded, and deveined, then washed and ground into a paste, and mixed with the pork filling. The ginger was finely chopped into small pieces and added to the meat filling. An egg was beaten into the meat filling and stirred clockwise, then salt, a small amount of monosodium glutamate, light soy sauce, and Sichuan pepper powder were added and stirred clockwise. The scallions were chopped and added to the meat filling, and the seasoning was adjusted by adding an appropriate amount of salt and sesame oil, as well as some cooled, heated oil. The mixture was stirred clockwise again, and after smelling it, there was no fishy smell, and it was very fragrant.
2
Step 2
The dough was kneaded with cold water, not too soft, and then kneaded until smooth, let it rest for a while. The dough was divided into two parts, each part was kneaded and rolled into a long strip, then cut into small pieces, and each piece was rolled into a ball and flattened into a wrapper.
3
Step 3
The wrapped dumplings were sprinkled with flour to prevent them from sticking together.
4
Step 4
The finished product.
5
Step 5
It turned out great, with a very good taste.
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