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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Is Almond Yogurt Acidic? Almond Yogurt and Acid Reflux
Introduction: The Rise of Plant-Based Yogurts
As plant-based diets continue to grow in popularity, almond yogurt has emerged as a nutritious and delicious alternative to traditional dairy yogurt. Made from almond milk, this yogurt caters to individuals who are lactose-intolerant, vegan, or simply seeking healthier options. However, for those dealing with acid reflux, the big question remains: Is almond yogurt acidic, and can it trigger or soothe acid reflux symptoms?
This article dives deep into the pH level of almond yogurt, its nutritional value, potential impact on acid reflux, and tips for consuming it safely. By the end, you’ll know whether almond yogurt deserves a spot in your reflux-friendly diet.
Understanding Acid Reflux and Its Triggers
What Is Acid Reflux?
Acid reflux, also known as gastroesophageal reflux disease (GERD), is a condition where stomach acid flows back into the esophagus. This occurs due to a weakened or relaxed lower esophageal sphincter (LES), the muscle that keeps stomach contents in place.
Common Symptoms of Acid Reflux Include:
- Heartburn: A burning sensation in the chest or throat.
- Regurgitation: The sour or bitter taste of stomach acid in the mouth.
- Bloating, nausea, or persistent coughing.
- Difficulty swallowing or a feeling of a lump in the throat.
Acid reflux can be managed by dietary changes, making it crucial to understand which foods soothe or aggravate symptoms.
What Triggers Acid Reflux?
Certain foods and beverages can weaken the LES or increase stomach acid production, triggering reflux. Common culprits include:
- Acidic foods such as citrus fruits and tomatoes.
- High-fat and fried foods.
- Carbonated drinks and caffeine.
- Spicy ingredients and chocolate.
- Dairy products in individuals who are lactose-intolerant.
But where does almond yogurt fall on this list? To answer this, we need to examine its pH level and nutritional profile.
Author Tip: 7 Kinds of Foods to Avoid with GERD
Is Almond Yogurt Acidic or Alkaline?
The pH of Almond Yogurt
Almond yogurt is slightly acidic, with a pH level ranging between 4.5 and 5.0. While this places it in the acidic category, it is significantly less acidic than dairy-based yogurts, which can have a pH as low as 4.0. The exact acidity depends on the brand, added ingredients, and fermentation process.
Why Almond Yogurt May Be Less Acidic Than Dairy Yogurt?
Almond yogurt is made from almond milk, which is naturally low in acid and slightly alkaline. While fermentation is necessary to turn almond milk into yogurt (which introduces some acidity), almond yogurt tends to be gentler on the digestive system compared to dairy yogurts.
Nutritional Profile of Almond Yogurt
Key Nutrients in Almond Yogurt
Almond yogurt is packed with essential nutrients that make it a healthy choice for many:
- Low Fat Content: Almond yogurt typically contains less fat compared to dairy yogurt, especially saturated fat, which can be a trigger for acid reflux.
- Calcium and Vitamin D: Many almond yogurts are fortified with these nutrients, essential for bone health.
- Low Lactose: Being plant-based, almond yogurt is naturally lactose-free, making it ideal for those with lactose intolerance or dairy sensitivities.
- Protein: Although lower in protein than dairy yogurt, almond yogurt provides moderate amounts, especially in fortified versions.
- Probiotics: Fermented almond yogurt often contains probiotics, which promote gut health and aid digestion.
Health Benefits of Almond Yogurt
Following is the list of almond yogurt health benefits:
- Digestive Support: Probiotics in almond yogurt can improve gut health and reduce bloating.
- Anti-Inflammatory Properties: Almonds are rich in healthy fats and antioxidants, which may help reduce inflammation in the digestive tract.
- Low Acidity: Compared to dairy products, almond yogurt is less acidic and gentler on the stomach.
- Weight Management: Almond yogurt is lower in calories and fat, making it a suitable choice for maintaining a healthy weight – an important factor in managing acid reflux.
Almond Yogurt and Its Impact on Acid Reflux
Benefits of Almond Yogurt for Acid Reflux
- Lower Acidity: Almond yogurt’s relatively low acidity compared to dairy yogurt makes it less likely to irritate the esophagus.
- Lactose-Free: For individuals who experience reflux symptoms triggered by dairy, almond yogurt offers a safe and nutritious alternative.
- Rich in Probiotics: Probiotics can support digestion, balance stomach bacteria, and improve gut health, which may help alleviate reflux symptoms.
- Light and Easily Digestible: Almond yogurt is less heavy than full-fat dairy yogurt, reducing the likelihood of triggering reflux.
When Almond Yogurt Might Aggravate Symptoms?
While almond yogurt is generally considered reflux-friendly, certain factors could aggravate symptoms:
- Added Sugars: Sweetened almond yogurts can increase stomach acid production. Choose unsweetened versions for better results.
- Flavorings: Ingredients like chocolate or citrus flavoring may trigger reflux.
- Overeating: Consuming large portions of almond yogurt can increase stomach pressure and lead to reflux.
Author Tip: Almond Oil and Acid Reflux
Tips for Including Almond Yogurt in a Reflux-Friendly Diet
Choose Unsweetened and Plain Almond Yogurt
Opt for plain almond yogurt without added sugars, artificial sweeteners, or acidic flavorings. This ensures that the yogurt remains gentle on your stomach.
Pair Almond Yogurt with Alkaline Foods
Combine almond yogurt with reflux-friendly, alkaline ingredients like:
- Bananas
- Melons
- Rolled oats
- Leafy greens
This combination helps neutralize stomach acid and reduces the risk of triggering symptoms.
Use Almond Yogurt in Creative Ways
- Smoothies: Blend almond yogurt with alkaline fruits like pears, bananas, or spinach for a nutritious, reflux-friendly smoothie.
- Salad Dressings: Use almond yogurt as a base for creamy, non-acidic salad dressings.
- Toppings: Add almond yogurt to oatmeal or whole-grain pancakes for a healthy, satisfying breakfast.
Alternatives to Almond Yogurt for Acid Reflux
If almond yogurt doesn’t suit your taste or dietary needs, consider these alternatives:
Coconut Yogurt
Made from coconut milk, this yogurt is also lactose-free and slightly alkaline, making it a good option for reflux sufferers.
Oat Yogurt
Oat-based yogurt is high in fiber and gentle on the stomach, offering another dairy-free choice.
Soy Yogurt
Soy yogurt provides more protein than almond yogurt and is usually well-tolerated by those with acid reflux.
Lifestyle Changes to Manage Acid Reflux
Practice Mindful Eating
- Eat smaller, more frequent meals to avoid overloading your stomach.
- Chew food thoroughly and eat slowly to aid digestion.
Avoid Common Triggers
Identify and eliminate trigger foods like spicy dishes, caffeine, and fried items from your diet.
Maintain a Healthy Weight
Excess weight can increase abdominal pressure, leading to acid reflux. Incorporate regular physical activity and a balanced diet to manage your weight effectively.
Conclusion: Is Almond Yogurt Acidic and Safe for Acid Reflux?
Almond yogurt is slightly acidic but less so than dairy-based yogurts, making it a generally safe choice for individuals with acid reflux. Its lactose-free nature, probiotics, and nutrient content add to its appeal as a reflux-friendly food.
To incorporate almond yogurt safely into your diet, choose unsweetened versions, pair it with alkaline ingredients, and consume it in moderation. As always, monitor your symptoms and consult with a healthcare provider if necessary.
FAQs: Almond Yogurt and Acid Reflux
Q1: Is almond yogurt acidic or alkaline?
Almond yogurt is slightly acidic but less so than dairy yogurt, making it a gentler option for acid reflux sufferers.
Q2: Can almond yogurt trigger acid reflux?
Almond yogurt is unlikely to trigger reflux if consumed in moderation and without added sugars or acidic flavorings.
Q3: Is almond yogurt better than dairy yogurt for acid reflux?
Yes, almond yogurt is often better tolerated due to its lower acidity and lack of lactose.
Q4: How can I incorporate almond yogurt into my diet?
Use almond yogurt in smoothies, as a topping for oatmeal, or as a base for creamy salad dressings.
Q5: What are some alternatives to almond yogurt?
Coconut yogurt, oat yogurt, and soy yogurt are excellent dairy-free alternatives for reflux sufferers.
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