These steamed dumplings pack ground pork and chopped shrimp into small wrappers with jicama, carrot, and sesame oil — 40 pieces in about 40 minutes of total work. The honest reason to make them: store-bought dumpling wrappers do all the hard labor, so the filling is really just mixing and wrapping, and the cost per dumpling is low enough to justify a big batch for the freezer.
The technique that matters
The filling needs to be kneaded, not just stirred. Working it by hand for a minute or two helps the ground pork develop a slightly sticky, cohesive texture that holds together inside the wrapper during steaming rather than crumbling apart when you bite in. The second thing that matters is the egg wash on the wrapper edges — press firmly after sealing, and make sure there are no air pockets around the filling. A loose or air-filled seal will pop open in the steamer and you’ll lose juice into the water below. Press, then crimp, and set each dumpling down without letting the sealed edges touch another dumpling before steaming.
Smart swaps
- Jicama: It adds crunch, but water chestnuts (canned, drained, and chopped) are a direct substitute and easier to find. Finely chopped cabbage or daikon work too — just squeeze out excess moisture first or the filling turns wet.
- Shrimp: Frozen raw shrimp thawed and patted dry is fine. If shrimp is out of budget entirely, replace it with an equal weight of ground pork — the dumplings will be richer but still good.
- Sesame oil: Don’t skip it or substitute a neutral oil — the flavor difference is significant. A small bottle is inexpensive and lasts for many batches.
- Dumpling wrappers: Round gyoza wrappers from the freezer section work identically. Square wonton wrappers can be used in a pinch; just fold them into triangles.
Mistakes to avoid
- Overfilling the wrapper: A heaped tablespoon is too much. A level tablespoon gives you enough room to seal cleanly. Overfilled dumplings burst at the seam during steaming.
- Skipping the liner and then improvising badly: The recipe mentions bond paper with holes poked in it — that works, but oil it well or the dumplings will still stick. Parchment paper with holes cut in it is more reliable and won’t disintegrate from steam. Skip the garnish of extra sesame oil drizzled at the end — not worth the extra dish.
- Steaming from cold water: Put the dumplings in only after the water is at a full rolling boil. Starting from cold water extends cooking time unevenly and can leave the filling undercooked at the center. Ground pork must reach 160°F (71°C) internally.
- Crowding the steamer: Dumplings expand slightly as they cook. Leave at least a half-inch between each one or they fuse together and the wrappers tear when you try to separate them.
- Wet vegetables in the filling: Carrots and jicama release moisture as they sit. If you prep the filling more than 15 minutes ahead, the mix can get watery and make sealing harder. Mix and wrap in one session when possible.
Pork and Shrimp Dumplings (Steamed, 40 Pieces)
Equipment
Ingredients
1.1 lbs ground pork - 500g, with a bit of fat
1.1 lbs shrimp - 500g, peeled and chopped- ⅓ cup jicama - 80g, peeled and finely diced
⅓ cup carrots - 50g, peeled and finely diced
1 medium yellow onion - minced
2 medium eggs - 1 for filling, 1 whisked for sealing wrappers
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons sesame oil - 30ml- 40 small dumpling wrappers
- 2 tablespoons neutral oil - for brushing steamer liner
Instructions
- Combine the ground pork, chopped shrimp, jicama, carrots, minced onion, 1 egg, salt, pepper, and sesame oil in a large mixing bowl. Knead the mixture by hand for 1-2 minutes until the filling feels sticky and cohesive. In a separate small bowl, whisk the second egg — you’ll use this as an egg wash to seal the wrappers.1.1 lbs ground pork, 1.1 lbs shrimp, ⅓ cup jicama, ⅓ cup carrots, 1 medium yellow onion, 2 medium eggs, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 2 tablespoons sesame oil
- Once the filling is well combined and slightly sticky, you’re ready to start wrapping.
- Place a dumpling wrapper in the palm of your hand. Scoop about 1 tablespoon of filling and place it in the centre. Dip your finger into the whisked egg and brush it along the entire edge of the wrapper. Fold the wrapper in half, press the edges firmly to seal — pushing out any air pockets — then crimp the edge. Set each dumpling on a lightly floured tray, making sure sealed edges don’t touch other dumplings.40 small dumpling wrappers, 2 medium eggs
- Line the bottom of your steamer basket with parchment paper (with small holes poked through) or leftover cabbage or lettuce leaves to prevent sticking. Do not use regular printer paper — it is not food-safe.
- Brush a tiny amount of neutral oil on top of the parchment paper. Lay it on the base of the steamer basket. Position your dumplings and make sure they don’t stick to each other.2 tablespoons neutral oil
- Bring water to a rolling boil in the pot beneath your steamer. Steam the dumplings for 15-20 minutes until the wrappers are translucent and the filling is cooked through (internal temperature should reach 160°F / 71°C).
- Serve with soy sauce, calamansi or lemon, and chilli paste.
Notes
Nutrition
Your questions, answered
Can I freeze these before steaming, and how do I cook them from frozen?
Yes — freeze them uncooked on a tray until solid, then transfer to a bag. Cook them straight from frozen in a steamer over boiling water for 22 to 25 minutes, no thawing needed. Make sure the center of the filling reaches 160°F (71°C) before serving.
Can I pan-fry these instead of steaming them?
Yes, and it works well. Heat a thin layer of oil in a non-stick pan over medium-high, add the dumplings flat-side down, cook until the bottoms are golden (about 2 minutes), then add a splash of water, cover immediately, and let them steam for another 6 to 8 minutes until cooked through.
What if I can’t find small dumpling wrappers — can I use larger ones?
Larger wrappers work fine; just use a slightly bigger scoop of filling (about 1.5 tablespoons) and adjust your yield down accordingly. The sealing and steaming method stays exactly the same.
More mince recipes to try
- Crispy Pork Dumpling Delight
- Spiced Lamb Pumpkin Dumplings
- Authentic Szechuan Dan Dan
- Japanese Pork Lettuce Cups
