Shrimp, Pork and Chives Dumplings

I can guarantee these will be the best dumplings you’ll ever try in your entire life. They may be difficult to make, but all the effort will be worth it. With each bite, there will be an explosion of flavors in your mouth.

These dumplings are formed into little steamed buns and are filled with a simple yet flavorful filling of shrimp, pork, and chives. My favorite feature about these dumplings is that they are incredibly juicy and tasty.

How to make the tastiest shrimp, pork, and chives dumplings:


For the dumpling wrappers:

  • 2 packs of gyoza wrappers

For the dumpling filling:

  • 1 lb shrimp
  • 3/4 lb ground pork
  • 2 cups Chinese chives
  • 2 stalks of green onion
  • 1 garlic
  • 5 tbsp soy sauce
  • 3 tbsp sesame oil
  • 3 tbsp sake
  • 2 tbsp sugar
  • 2 tbsp cornstarch
  • 1 tbsp white pepper
  • 1 tbsp ginger
  • 1 tbsp dark mushroom soy sauce
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the dipping sauce:

  • soy sauce
  • rice vinegar
  • red pepper flakes
  • sesame oil
  • green onions
  • minced garlic
  • minced ginger


Start by mixing the dumpling filling. In order to do that, take the frozen gyoza out of the freezer. Then devein and cut the heads of the shrimp.

Now, in a food processor add the prepared shrimp and pork. Pulse the food processor a few times.

Then, using a sharp knife, cut the chives and green onion into small pieces. After that, also mince the garlic and ginger and put all of them in a small bowl, including the chives and green onion.

Next, in a large bowl, combine the sauces (soy sauce, sesame oil, dark mushroom soy sauce, sake, kosher salt, white pepper, sugar, pepper and, cornstarch).

After that, take the shrimp and pork mixture and the chives mixture and add them to the large bowl with the sauces. Using your hands, combine the mixture until all the ingredients have been incorporated.

To fold the dumplings, working one wrapper at a time, scoop about 1 tbsp of the filling in the center of one of the dough wrappers. Fold the dough up and around the filling, pleating and pinching around the top until the dumpling is sealed.

Place the dumplings into an airtight sealed container, so that the dumpling can be refrigerated for at least 3 days.

Now in order to make the dumpling dipping sauce, in a small bowl combine 1/4 tbsp soy sauce and 2 tbsp rice vinegar.

Finally, add about 1/2 cup of water into a pan which is over medium heat. Now add 10 dumplings and place a lid on the pan, which is letting the dumplings steam. Do this for approximately 6 minutes, then add 1/2 tbsp of vegetable oil and fry your dumplings until the bottom has a golden brown color. Enjoy!


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