For me, I love everything about dumplings. Being half-Chinese (Cantonese-side) who absolutely loves dim sum, and the other half-Korean of me wanted a little spice, and have lived in Osaka, Japan where it almost felt like I ate perfectly pan-fried golden-brown, crispy gyozas there every day, it occurred to me one day that I wanted best of both worlds in just one bite. 

I wanted the addition of greens from the Chinese version. I also wanted the softness and also chunks of shrimp-like in the Japanese version. I wanted the crispiness at the bottom of each dumpling of the Japanese version. I also wanted the spiciness of the dipping sauce that is from my Korean-side. And I especially wanted a stronger flavor from the Chinese version by adding a bit of mushroom-flavored dark soy sauce. 

This is my personally crafted recipe to make the ultimate dumpling that fits with my tastebuds. My friends LOVE this dumpling recipe I make and are always like WTF is in this stuff because it is so good

My Ultimate Dumpling Recipe – Cee Ng

Also, I prefer using the yellow wonton wrappers rather than the gyoza wrappers because since it is a Hong Kong-style wonton wrapper, it’s thinner and more flexible than the Japanese gyoza wrapper, which means when you are dipping your dumpling into the dumpling sauce, you get a beautiful absorption of the dipping sauce with every bite. Yum!


Here are the instructions to my ULTIMATE dumpling recipe

Step 1: Take out the frozen Gyoza or Wonton wrappers from the freezer.

If you aren’t using fresh wrappers, take out your frozen Gyoza or Wonton wrappers from the freezer to let it thaw at room temperature. This is an important step before starting the rest of the steps of this recipe. You’ll want the wrappers to be as flexible (soft, stretchable) as possible when putting together the dumpling at the very end. 

Step 2: Devein shrimp

Cut the heads of the shrimp, and devein all shrimp. This second step is quite long depending on how detailed you are with deveining the shrimp. This is a perfect activity to grab your friends or whoever lives with you for 15 minutes to help you out or do this in front of the TV for some Netflix time to multi-task. Watch out for that sharp knife too! When done, add all devein shrimp to the food processor bowl.

Step 3: Food processor to blend the pork & shrimp paste

Dump the shrimp and ground pork into the food processor and give it a few pulses. I like to mix it about 80% before it’s fully pureed so I can have those real shrimp chunks still in there for texture. 

Step 4: Cut your vegetables

Now is the time to prepare your other produce. Chop up your chives and green onions into small pieces, and put aside into a bowl. Then mince your garlic and ginger and add it to the same bowl. 

Step 5: Make the marinade sauce

In a separate large mixing bowl, add all the sauces: regular soy sauce, mushroom-flavor dark soy sauce, sesame oil, sake, kosher salt, white pepper, white sugar, cornstarch, and ground pepper. Give it a stir.

Step 6: Mix everything together

This step is fun! Take your pork & shrimp paste and sliced up vegetables and add it into the large mixing bowl where your sauce is. Mix it all together by hand (season it with your bare hands, or use a disposable glove for sanitary purposes).

At this point, if you need to take a break, cover up this bowl and toss it in the refrigerator for an hour or two, and then continue on with completing this recipe. 

Step 7: Prepare to make dumplings

Making dumplings can be super messy. You want to have a large working area where you can have a medium-size bowl full of water where you can use to wet the ends of the dumpling wrapper. In addition, definitely have some towels nearby for you to wipe your hands with as after awhile starch of the dumplings can build up on your fingertips. You’ll also want on your working table a couple of baking trays or large rectangular glass food storage containers with lids that are able to fit nicely in your fridge. 

This is a great time to find anyone around you to help out – like a friend, boyfriend, girlfriend, roommate, mom, dad, grandparents, etc! If going on this journey solo, try to set yourself in front of a TV to watch Netflix for Step 8, as it is pretty time-consuming but easy to do when watching your favorite series!

Tip: Have a damp paper towel over your wrappers during Step 8 so they don’t dry out as it will make folding difficult in the long run. 

Step 8: Fold all the dumplings

There are a few ways to make these dumplings look pretty. Honestly, if you are eating these dumplings at home, it really doesn’t matter how pretty and what shape you make as long as the dumpling is “closed” by being tightly sealed and there isn’t any leakage into the filling. It’s a fail when a dumpling breaks open (from an Asian lens… 🤦).

For the filling, you want to use a tablespoon of some kind of small measurement scoop to help you get the same amount every time so your dumplings will not only look the same but most importantly it will all cook for the same amount of time. 

Dumpling Fold Methods
Dumpling Fold Methods

Method 1 – Tightly Sealed, No Folds

In a rush? Or just don’t care? Pinch the wrapper in half and make sure it is tightly sealed. 

Method 2 – Two Folds

Fold the circle in half, press it together at the top, and then make two folds on either side towards the middle (one fold at a time), this will create two pleats in the dumpling. 

Method 3 – Four Folds

Fold the circle in half, press it together at the top, and then make two folds on either side very close to the middle (one fold at a time). And then do this again but in the outer section near the corner of each end of the dumpling. This will create four pleats in the dumpling. 

Method 4 – Multiple One Direction Folds

By starting at one end of the dumpling, start pinching your way by pleating it towards the corner you’ve already sealed. This works best when your filling is smaller, so you can use more of the wrapper for the nice pleat design.

Step 9: Store the dumplings

In an airtight sealed glass container, you can refrigerate for up to 3 days (because of the shrimp), and/or freeze it within a freezer bag or in a vacuum-sealed bag. 

Best of Both Worlds Shrimp, Pork & Chives Dumplings

Recipe by Cee NgCourse: Chinese RecipesCuisine: ChineseDifficulty: Medium
Servings

16

servings
Prep time

1

hour 
Cooking time

10

minutes
Calories

52

kcal

This is my personally crafted recipe to make the ultimate dumpling that fits with my tastebuds. My friends LOVE this dumpling recipe I make and are always like WTF is in this stuff because it is so good

I hope you can enjoy making these dumplings and were inspired by Crazy Rich Asians to this with your family and friends, as another activity to get together and converse with another.

Ingredients

  • Dumpling Wrapper
  • 2 packs of Gyoza Wrappers or Yellow Wonton Hong Kong-style Wrappers

  • Dumpling Filling
  • 1 lb Shrimp

  • ¾ lb Ground Pork

  • 2 Cups Chinese Chives

  • 2 stalks of Green Onion

  • 1 Garlic

  • 1 tbsp Ginger

  • 2 tbsp Cornstarch

  • 5 tbsp Regular soy sauce

  • 1 tbsp Dark mushroom soy sauce

  • 3 tbsp Sesame oil

  • 3 tbsp Sake (or Chinese Cooking Wine / Shaoxing Wine)

  • ½ tsp Kosher Salt

  • 1 tbsp White pepper

  • 2 tbsp White sugar

  • 1/4 tsp Ground Black pepper

  • Dipping Sauce (70/30 ratio)
  • Regular soy sauce

  • Rice vinegar

  • Sesame oil

  • Red pepper flakes

  • Minced garlic (optional)

  • Minced ginger (optional)

  • Green onions (optional)

Directions

  • Mix the Dumpling Filling
  • Take out the frozen Gyoza or Wonton wrappers from the freezer.
  • Cut the heads of the shrimp, and devein all shrimp.
  • Dump the shrimp and ground pork into the food processor and give it a few pulses
  • Chop up your chives and green onions into small pieces, and put aside into a bowl. Then mince your garlic and ginger and add it to the same bowl.
  • In a separate large mixing bowl, add all the sauces: regular soy sauce, mushroom-flavor dark soy sauce, sesame oil, sake, kosher salt, white pepper, white sugar, cornstarch, and ground pepper. Give it a stir.
  • Take your pork & shrimp paste and sliced up vegetables and add it into the large mixing bowl where your sauce is. Mix it all together by hand (season it with your bare hands, or use a disposable glove for sanitary purposes).
  • Fold all the dumplings. For the filling, you want to use a tablespooon to get the same amount of filling every time.
  • Store the dumplings in an airtight sealed glass container that can be refrigerated up to 3 days or freeze it in a freezer bag.
  • Dumpling Dipping Sauce
  • In a small bowl, add 1/4 regular soy sauce and 2 tbsp rice vinegar. Sprinkle red pepper flakes (optional).
  • Steam & Pan Fry Dumplings
  • Add 1/2 cup water to the pan, and add your 10 dumpings. Put a lid on the pan and let it steam for about 5-6 minutes on medium heat. Then add about 1/2 tbsp of vegetable oil and pan fry your dumplings until the bottom is golden brown!
  • Serve immediately when hot!

Recipe Video

Notes

  • I prefer using the yellow wonton wrappers rather than the gyoza wrappers because since it is a Hong Kong-style wonton wrapper, it’s thinner and more flexible than the Japanese gyoza wrapper, which means when you are dipping your dumpling into the dumpling sauce, you get a beautiful absorption of the dipping sauce with every bite. Yum!
  • Normal dipping sauce without all the optional ingredients, is totally fine and normal to make and use when eating these dumplings.
Cee Ng

Hello, I’m Cee! I’m a lifestyle blogger during my downtime and a consultant and producer during the day. This blog is to share experiences in travel, work, beauty, relationships, cooking, shopping and lifestyle tips that I hope can inspire you to live the best version of yourself in whichever stage you are in life and have fun with no regrets!