Pork and Shrimp Dumplings

Delicious Chinese pork and shrimp dumplings—tender or crispy, easy to prepare, and perfect for a flavorful journey to Asia!

At Oliviers&Co
1 tbsp soy sauce infused with black garlic
1 tbsp olive oil & freshly pressed lemon
1 tbsp Everyday Extra Virgin Olive Oil

At the market
1 pack of Chinese dumpling wrappers
100g ground pork
200g raw, peeled shrimp
4 spring onions
4 sprigs of chives
1 pinch of salt

For the filling:

Place the pork, shrimp, a pinch of salt, and the lemon oil in a separate bowl.

Mix until the mixture becomes sticky.

Then add the chives and spring onions, and mix well.

Lightly flour the work surface.

Roll out the dumpling dough and cut out circles about 10 cm in diameter. It's important to flour each circle well to prevent them from sticking together.

Place 1 teaspoon of filling on each circle, moisten the edges with a little water, and shape the gyoza.

These gyoza can be prepared in two ways:

As dumplings: Cook them for a few minutes in boiling water or broth. Once they become translucent, they are done. Drain them and serve immediately (drizzle with a little broth to prevent sticking).

In a pan: Heat a drizzle of olive oil in a pan. Place the gyoza side by side in rows and let them sear for 2 minutes. Then, add a glass of water and cover the pan. The water will evaporate and finish cooking the gyoza with steam.

Serve with soy sauce.