Cantonese Steamed Pork Dumplings with Shrimp

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Soft, steamed dumplings filled with a juicy blend of ground pork and chopped shrimp, flavored with ginger and scallions, perfect for dim sum. This Chinese-inspired dumpling recipe, ready in about 40 minutes, pairs ground pork, shrimp, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 10 min Serves 4 Chinese cuisine 280 cal/serving

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Ingredients

8 oz ground pork
6 oz, peeled, deveined, finely chopped shrimp
1 tbsp, finely minced fresh ginger
2 stalks, finely chopped scallions
1 tbsp soy sauce
1 tbsp Shaoxing wine
1 tsp sesame oil
1 tbsp cornstarch
1/4 tsp white pepper
1/2 tsp salt
24 pieces (approx. 3-inch diameter) round dumpling wrappers

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Instructions

Step 1: In a large bowl, combine 8 oz ground pork, 6 oz finely chopped shrimp, 1 tbsp finely minced ginger, and 2 stalks finely chopped scallions.
Step 2: Add 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1 tbsp cornstarch, 1/4 tsp white pepper, and 1/2 tsp salt; mix thoroughly with your hands until sticky and well combined.
Step 3: Place one dumpling wrapper on a clean surface, spoon about 1 tbsp of the filling into the center.
Step 4: Moisten the edges of the wrapper with water, then pleat and pinch the wrapper closed to form a round dumpling; repeat with remaining wrappers and filling.
Step 5: Arrange dumplings in a single layer on parchment paper-lined bamboo steamer baskets.
Step 6: Bring 2 inches of water to a boil in a wok or large pot, place the steamer basket over the boiling water, cover, and steam dumplings for 8-10 minutes until the wrappers become translucent and filling is cooked through.
Step 7: Serve hot with soy sauce or chili oil for dipping.