Korean-Style Pork and Shrimp Steamed Dumplings with Gochugaru
These Korean-inspired dumplings combine ground pork and chopped shrimp in delicate wonton wrappers, by a spicy gochugaru dipping sauce. The filling balances savory meat with sweet shrimp, while sesame oil and ginger add aromatic depth. Perfect for dinner parties or special occasions, these steamed dumplings offer restaurant-quality results at home. The spicy soy-based sauce with Korean red pepper flakes provides the perfect complement to the tender, juicy filling. What makes this version special is the dual protein approach and the authentic Korean flavoring in both filling and sauce.
Ingredients
- ½ cup soy sauce
- 3 tablespoons sesame oil
- 3 garlic cloves, minced
- 2 teaspoons Korean red pepper powder, gochugaru
- 1 ½ teaspoons ginger, minced
- 2 green onions, thinly sliced
- ½ pound ground pork
- ½ pound shrimp, finely chopped
- 2 teaspoons sesame oil
- 1 teaspoon ginger, grated
- 1 garlic clove
- 1 green onion, thinly sliced
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 1 large egg, beaten
- 40 round wonton wrappersgyoza wrappers1:1availability
slightly thicker, different texture
- 1 tablespoon water
Instructions
- 1
Whisk together all sauce ingredients in a small bowl and set aside
- 2
Combine ground pork, shrimp, sesame oil, ginger, garlic, green onion, salt and pepper in a large bowl until evenly mixed
- 3
Whisk egg with 1 tablespoon water in a small bowl
- 4
Brush wonton wrapper edges with egg wash and place 1 1/2 tablespoons filling in center
- 5
Fold dumpling in half, removing air pockets before sealing to form half circle
- 6
Dip one corner in egg wash, bring both corners to center and seal together
- 7
Repeat folding process until all filling and wrappers are used
- 8
Bring water to boil in pot topped with bamboo steamer lined with steamer liner or cabbage leaves
- 9
Steam dumplings 1/2 inch apart for 7 to 9 minutes until cooked through completely
- 10
Transfer to shallow bowl and repeat steaming process
- 11
Drizzle sauce over dumplings and serve with additional sauce on side
Tips
Remove all air pockets when sealing dumplings to prevent them from bursting during steaming and ensure even cooking.
Keep unused wonton wrappers covered with damp towel to prevent drying out while assembling dumplings.
Line steamer with cabbage leaves if you don't have steamer paper to prevent sticking and add subtle flavor.
Good to Know
Refrigerate cooked dumplings up to 3 days in airtight container. Reheat by steaming 2-3 minutes.
Assemble dumplings up to 4 hours ahead, cover with damp towel and refrigerate until ready to steam.
Serve immediately while hot with warm dipping sauce and chopsticks for authentic experience.
Common Mistakes
Don't overfill wrappers to avoid bursting during cooking
Keep steamer water at rolling boil to ensure proper cooking
Don't skip egg wash to prevent dumplings from opening during steaming
Substitutions
slightly thicker, different texture
FAQ
Can I freeze these dumplings before cooking?
Yes, arrange uncooked dumplings on parchment-lined tray, freeze until solid, then store in freezer bags up to 3 months. Steam directly from frozen, adding 2-3 extra minutes to cooking time.
What if I don't have a bamboo steamer?
Use a metal steamer basket in a large pot with lid, or improvise with a heatproof plate elevated on a bowl inside a pot with small amount of water.
How can I tell when dumplings are fully cooked?
Dumplings are done when wrappers become translucent and filling reaches 165F internal temperature. They should feel firm but not hard when gently pressed.