Steamed Pork and Shrimp Dumplings with Ginger-Soy Dipping Sauce

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender dumplings filled with savory pork and shrimp, steamed to perfection and served with a fragrant ginger-soy dipping sauce. This Chinese recipe, ready in about 35 minutes, pairs ground pork, raw shrimp, peeled and chopped, green onions, finely chopped 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.

Ingredients

• 8 oz ground pork
• 6 oz raw shrimp, peeled and chopped
• 2 tbsp green onions, finely chopped
• 1 tsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 1/4 tsp white pepper
• 24 pieces dumpling wrappers
• 2 tbsp water (for sealing wrappers)
• 3 tbsp soy sauce (for dipping)
• 1 tbsp rice vinegar
• 1 tsp ginger (for dipping sauce), finely minced
• 1/2 tsp sugar

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Instructions

1. Step 1: In a mixing bowl, combine 8 oz ground pork, 6 oz chopped raw shrimp, 2 tbsp finely chopped green onions, 1 tsp grated fresh ginger, 2 tbsp soy sauce, 1 tsp sesame oil, 1 tbsp cornstarch, and 1/4 tsp white pepper. Mix thoroughly until ingredients are well incorporated and the filling becomes sticky.
2. Step 2: Place one dumpling wrapper on a clean surface. Using your finger dipped in 2 tbsp water, moisten the edges of the wrapper. Spoon about 1 tbsp of the filling into the center of the wrapper. Fold the wrapper in half and pinch the edges together to seal, pleating as you go to create a tight seal. Repeat with remaining wrappers and filling.
3. Step 3: Prepare a steamer by bringing water to a boil over high heat. Line the steamer basket with parchment paper or cabbage leaves to prevent sticking. Arrange dumplings in the basket, leaving space between each.
4. Step 4: Steam the dumplings over boiling water for 8-10 minutes until the filling is cooked through and the wrappers turn translucent.
5. Step 5: Meanwhile, prepare the dipping sauce by whisking together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp finely minced ginger, and 1/2 tsp sugar until the sugar dissolves.
6. Step 6: Serve the hot dumplings immediately with the ginger-soy dipping sauce on the side.