Shrimp And Pork Dumplings, And How to Make Them
Medically reviewed by Christiana George Updated Date: January 2, 2026
Few foods are as personal to me as dumplings, nor as satisfying. A few scenes in my life where this humble dish has played a role:
One.
Growing up, packages of frozen dumplings sat in the freezer, for an easy dinner, or a quick lunch before Chinese school (typing those words sends a shiver down my spine). The perfect dipping sauce was soy sauce mixed with my parents’ homemade chili sauce.
Two.
When it comes to dumplings, siblings always seem to have a system worked out. Usually one likes the meaty interior; the other likes the dough-y exterior. In our case, I liked the meat and my sister liked the skin. Or so I thought. I found out years later that my sister doesn’t actually like dumplings.
Three.
My mom’s friend makes dumpling wrappers from scratch, and when our families got together to make dumplings, I was in awe of how expertly she could manipulate the dough. She was a master roller, creating perfect little rounds as fast as we could fill them. We were kids, so it seemed natural that our dumplings would come out looking a little mangy—but you couldn’t tell once they were in your mouth, now could you?
Four.
An annual gathering of friends. For a few years, a group of high school friends and I would meet over the summer for a meal of homemade dumplings. Making dumplings is a social activity, where everyone pulls up a chair around the kitchen table, grabs a peel, and, you know, hangs out. This dumpling-making extravaganza always took place at my friend’s house, and his parents were so delighted to have us over (engaging in such wholesome activity, you understand), that his mom would blend us fruit juices and his dad would prepare us his extra special dipping sauce. We’d fold and we’d fold and only stopped when the filling ran out. And the meal would be all the sweeter because it was homemade (although the fruit juices and the dipping sauce helped).
Few foods are as personal to me as dumplings, nor as satisfying. A few scenes in my life where this humble dish has played a role:
One.
Growing up, packages of frozen dumplings sat in the freezer, for an easy dinner, or a quick lunch before Chinese school (typing those words sends a shiver down my spine). The perfect dipping sauce was soy sauce mixed with my parents’ homemade chili sauce.
Two.
When it comes to dumplings, siblings always seem to have a system worked out. Usually one likes the meaty interior; the other likes the dough-y exterior. In our case, I liked the meat and my sister liked the skin. Or so I thought. I found out years later that my sister doesn’t actually like dumplings.
Three.
My mom’s friend makes dumpling wrappers from scratch, and when our families got together to make dumplings, I was in awe of how expertly she could manipulate the dough. She was a master roller, creating perfect little rounds as fast as we could fill them. We were kids, so it seemed natural that our dumplings would come out looking a little mangy—but you couldn’t tell once they were in your mouth, now could you?
Four.
An annual gathering of friends. For a few years, a group of high school friends and I would meet over the summer for a meal of homemade dumplings. Making dumplings is a social activity, where everyone pulls up a chair around the kitchen table, grabs a peel, and, you know, hangs out. This dumpling-making extravaganza always took place at my friend’s house, and his parents were so delighted to have us over (engaging in such wholesome activity, you understand), that his mom would blend us fruit juices and his dad would prepare us his extra special dipping sauce. We’d fold and we’d fold and only stopped when the filling ran out. And the meal would be all the sweeter because it was homemade (although the fruit juices and the dipping sauce helped).
Recently, I had my first dumplings on the East Coast, at a quiet little Upper West Side establishment. I ordered an extra large portion of shrimp and pork dumplings… now you see where I’m going.
In short, they were good. And it was the memory of those dumplings that inspired me to pick up ground pork and shrimp at the market the other day. Along with some dumpling wrappers and a little oblong head of Napa cabbage.
Dumplings are inherently easy to make, because you can fill them with anything. Chicken and corn, pork and mushroom, beef and lotus root. I judge by the smell. A splash of rice wine, a few dollops of corn starch, minced ginger in mounds, and a long drizzle of soy sauce.
Of course, I tend to add ingredients indiscriminately, zealously even. Anything faintly Chinese goes in the mix. I might’ve tossed in some garlic, some sesame oil, but I was referring to a recipe for once, and it didn’t call for these things. And thank goodness too, because the dumplings came out perfectly. They were wonderful. And Chris enthusiastically agreed.
SHRIMP AND PORK DUMPLINGS
Recipe from Steamy Kitchen
Makes about 3 dozen
Ingredients:
A handful (about 1 cup) of Napa cabbage
1 tsp salt
3/4 lb shrimp, peeled and deveined
1/2 lb ground pork
3 stalks of green onion, green and white parts, finely chopped
1 tsp fresh ginger, minced
2 Tbsp soy sauce
2 Tbsp corn starch
1 Tbsp rice wine
1/2 tsp salt
pepper to taste
About 3 dozen dumpling wrappers, which are round and can be found in Asian markets
Directions:
For the filling:
Chop the cabbage into thin slivers. In a small bowl, mix the cabbage with about 1 tsp of salt and leave it alone for about 15 minutes. Doing this draws out the liquid from the cabbage—otherwise, your dumplings will be soggy. Afterwards, take all the cabbage in your hands and squeeze out all the liquid. Then, finely chop the cabbage.
Cut the shrimp into small bits. You can use the food processor for this, but I don’t have one, so I just take a chef’s knife to the pile. Cut them into small pieces, but not so small that they becomes a paste.
In a large bowl, thoroughly mix the chopped shrimp, ground pork, chopped green onion, chopped cabbage, ginger, soy sauce, corn starch, rice wine, 1/2 tsp of salt, and pepper to taste.
Making the dumpling:
(Refer to the images above.) Pile a heaping Tbsp of the filling into the center of the skin. Have a little bowl of water ready. Dip a finger into the water and brush a ring along the outer rim of the skin. Fold it in half like a taco and squeeze. You want your dumplings to seal, tight. Otherwise, they’ll break when you’re cooking them. When pleating, you’re only going to pleat one side. With each pleat, press hard to seal it. As you pleat, the dumpling should start curling in the opposite direction. Pleat three times on each side of the center. When you’re finished, give the dumpling one last firm squeeze.
Note: If you’re going to step away from making the dumplings for awhile, you can prevent the skin from drying out by gently covering the skins with a damp (but not wet) paper towel.
Cooking:
You can now freeze them (indefinitely—I have tested this out many times) or cook them. I prefer to boil them.
Boil a pot of water big enough so the dumplings aren’t crowded together in the pot. Once the water’s boiling, slide in the dumplings and let the water come to a boil again. Cook for another few minutes. At this point, you can cut one open. Make sure the skin’s fully cooked through.
Other serving suggestions: pan-frying (to make potstickers) and steaming (line the bottom of the steamer with cabbage leaves or parchment paper with holes cut into it so the dumplings don’t stick to the steamer).
I usually eat around 8; Chris eats around 10; my friend Emily can eat, like, 3. Honestly, how many you eat depends on your hunger level.
And finally, dipping sauces can vary. Generally, I like to mix soy sauce with my parents’ homemade chili sauce and maybe a pinch of cilantro. A traditional dipping sauce consists of soy sauce and black rice vinegar. Basically, with soy sauce as a base, you can add minced garlic, minced ginger, sesame oil, chili oil, etc.
Finally, the black and white photos are courtesy of Chris. Thanks very much for helping me document the process, and nicely done!
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Are Burgers Healthy? 6 Tips to Turn Burgers Healthier
Everyone, more or less, loves to binge on burgers. The blast of amazing flavors and juicy meat make it a favorite snack choice.
But the real question is: Are burgers healthy?
No, burgers are not healthy. Especially when we are having it from fast food restaurants. They are usually loaded with extra cheese and sauce. Not to forget the huge bun. Definitely not a balanced, nutritious meal. However, you can make your own healthy burgers by simply bringing some modifications.
Still unsure? Well, do not sweat! Because here I am gonna clear all the queries and confusion you might have. Plus, I will be providing how to make a healthy burger on your own.
Read on!
The Problems With Burgers
Let’s be clear about one thing: burgers aren’t usually healthy.
Burgers are stuffed with extra cheese and special sauce and served on a huge bun. These aren’t exactly the ideal example of a balanced, nutrient-dense meal.
Especially when they are served by a fast-food restaurant.
The typical patty contains roughly 25 grams of fat. And 10 of which are saturated, from the cuts of beef, used.
A Big Mac burger has 494 calories, of which its fat content is responsible for half.
Additionally, one serving of sauce on a burger contains about 10 grams of sugar. Which is higher than the typical chocolate chip cookie.
The majority of burger toppings, like tomato sauce and barbeque, contain at least 25 percent sugar.
The buns come next. Refined white flour, which has minimal nutritional value and immediately raises blood sugar levels.
A burger is almost as unhealthy as eating a large piece of cake when it comes to high-fat meat and high-sugar sauce.
Related Post: Is Mac and Cheese Healthy? Calories, Nutrition, and a Awesome Recipe
What Happens When You Eat Burgers?
According to science, eating junk food even occasionally can be harmful to your health. Because it is bombed in fat, calories, as well as sodium.
One single hamburger, for instance, contains 500 Cal. Along with the fat of 25 grams and 40 grams of carbs.
Also, it contains 10 grams of sugar and 1,000 milligrams of sodium. All of these might be damaging to your health.
After taking your first bite of a burger, you will see a significant spike in glucose after 15 minutes.
As an outcome, insulin is discharged. And it provokes you to become hungry again shortly after.
The chance of developing diabetes can rise if this practice is continued. According to science, eating too many calories at once causes oxidative stress in the cells.
Consuming a meal high in saturated fat might be detrimental to your health.
It was shown that a group of healthy men’s arteries was severely damaged. And also didn’t dilate after they depleted foods high in saturated fat.
Later in adulthood, heart illness may result from this blood flow limitation.
The blood vessel may suffer because of the excessive sodium content.
Hence, the next time you’re dying to have a burger, you gotta resist the impulse!
Related Post: Are Crackers Healthy? Should you avoid or eat crackers
How to Prepare a Healthy Burger
This is for when you are gonna attempt to eat healthily. Burgers do not necessarily have to be totally off-limits.
In fact, research demonstrates that red meat may be a fantastic source of high-quality protein. Plus, vital elements such as iron, zinc, and vitamin B12 are there. But only when incorporated into a wholesome, varied diet.
Besides, poultry, for example, chicken as well as turkey, maybe one outstanding addition to nutrition.
Then where is it going wrong, exactly?
The answer would be the big bun, fatty toppings, as well as the size of your patties.
Burgers happen to be generally a fast food that is reserved for your cheat days.
However, handmade ones are actually flavorsome and nutritious.
Related Post: Are Fish Sticks Healthy – 10 Healthy And Unhealthy Facts
Keep It Juicy And Trim the Fat Off
Reduce the saturated fat content in burgers by selecting lean meat. Such as ground beef, turkey, or chicken.
Lean food, as per USDA, is illustrated as containing lower than 11 grams of fat. Plus, the saturated fat content is about 4.5 grams.
Less than about 2 g of saturated fat per 100 grams is deemed extra lean.
In order to quickly narrow down your choices when meat shopping, aim for cuts that are between 90 and 95 percent lean.
Just remember that while leaner alternatives reduce fat and calories, they can also make your burger dreadfully dry.
Also, When you are gonna shape those patties, handle the meat as little as you can. This will make the thing as juicy as possible.
Avoid pushing the burgers with a spatula after they are on the grill or in the skillet as this can cause them to release more juice.
Trim the Meat
Even while lean meat isn’t bad in moderation, handmade burgers are a terrific way to sneak in lots of vegetables. Even if the burger isn’t vegetarian.
In addition to adding delicious flavors, chopped mushrooms, green onions, and carrots. Plus, the shredded sweet potatoes, carrots, and zucchini give the burger some extra fluids.
Try black beans, lentils, quinoa, or rice. Grains, beans, and pulses can also appear.
Before making your patties, put in these components into that raw meat mix. Cook the patties as usual afterward.
Add a Healthy Binding Agent
The most widely used ingredient for binding ground meat is bread crumbs. But I suggest that you can use oats instead because they are high in fiber.
For every pound (lb) of ground beef, use 14 cups of oats.
You can use chia seeds as a binder instead. As they work really nicely as a binder. And also contribute important fiber and omega-3 fatty acids.
To make chia seeds into a binder, combine them with water.
Mix about 2 tbsp of water with 1 tbsp of chia seeds. After that, you can utilize your chia seeds. Also, it is integral to let the seeds soak in the water.
At least for about ten minutes. Soak it in the water, they take a little while to gelatinize.
I recommend flax “egg” as a third choice, which also has fiber and omega-3 fatty acids.
Use 3 tbsp of lukewarm water with 1 tbsp of powdered flaxseed.
The flax egg should stay for a few minutes. It is gonna gelatinize this way. Then it can be utilized as your binder.
Spice Your Burger Up
In addition to adding a ton of flavor to burgers, spices, and herbs. Also include antioxidant substances like polyphenols.
Some of the highest quantities are found in oregano, thyme, sage, rosemary, and saffron. Particularly, when they’re dried.
Before you fry those patties, you need to stir a few of those dried spices. Incorporate them into that meat or vegetable mix.
Add fresh or chopped herbs to the top of your burger just before serving it to give it a little more flavor.
Size It Properly
Have you ever had a burger that was almost as big as your face at a restaurant?
It could seem like a fun challenge to finish it all, but if you do, you’ll probably end up in a major food coma.
You can regulate the patty size to something more acceptable and nutritious while creating burgers at home.
A 4-ounce protein patty, about the size of a deck of cards, constitutes one serving; during cooking, the burger should reduce to about three ounces.
Make judicious topping selections.
The simplest way to ruin a healthy burger is to cover it with a heavy coating of fattening, sugary, and salty toppings.
Salsa is a way more nutritious substitute for sweet ketchup. Or you could consider preparing your own.
And instead of mayo, choose guacamole for a little richness. Put as much fresh or grilled vegetables as you can on top of the burger. That can include tomatoes, peppers, onions, greens, and mushrooms.
You won’t miss that enigmatic unique sauce mixture with all the flavor and texture this offers.
Related Post: Is Potato Salad Healthy? [ 3 Best Potatoes for Potato Salad]
Think Alternatives to the Bun
While avoiding the bun altogether (going bare) is always an option. There are other healthy options that offer a more genuine burger-eating experience.
Consider low-carb alternatives like cloud bread. Two slices only have 94 calories and 9 grams of protein, plus it’s simple to cook.
Alternatively, you may place your burger between two large portobello mushroom caps, rounds of sweet potato or eggplant, or lettuce leaves.
So, there you go! That is how you can make a healthy burger all by yourself!
FAQs
Are hamburgers really unhealthy?
Yes, consuming junk food even sometimes is gonna be harmful to health. The reason is the increased sodium, calories, and fat. One hamburger, for instance, retains 500 cal, g of fat. Plus 40 gms of carbs, 10 grams of sugar, and mg of sodium. All of these might be harmful to health.
Do burgers increase weight?
Yes, Burgers can be heavy in calories. And in case you consume more calories than you burn, you are gonna gain weight. A hamburger and mayonnaise contain about 942 calories. If you order it along with a regular soft drink, your meal may be even higher in calories.
How much fast food can I eat?
Eating fast food very frequently is tied to an elevated risk of obesity. As per the various studies done on junk food intake. If you consume it more often than 2 times a week, you are at a higher risk of metabolic syndrome. Also, you might suffer from type 2 diabetes, as well as coronary heart disease.
Wrapping Up
Hope I have cleared your question about are burgers healthy?
Now you know the answer. So, if you want to eat healthily, I suggest cutting down on burgers a little. Particularly the ones from local fast food eateries. And consider making a healthier burger following the instructions I provided.
That is it for today. Remain healthy!
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