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Pork + Shrimp Dumplings

Toss in our Lemongrass BBQ sauce into this damn delicious recipe for dumplings

By Kim Pham

25 min
serves 2


  • Large bowl
  • Large pan
  • Food processor (optional)


  • 2 Omsom Vietnamese Lemongrass BBQ Starters
  • 1 lb. shrimp, deveined, shelled, and diced
  • 8 oz. ground pork
  • 1 cup shredded green/Napa cabbage
  • 2 stalks scallions, sliced
  • 1 tbsp. minced ginger
  • Round dumpling wrappers
  • Neutral cooking oil
  • Black or white pepper

Serve with:

  • Traditional: Serve with a side of rice and dipping sauce (black vinegar, soy sauce, chili oil, and sesame seeds).
  • Mix it up: Crisp up in the air-fryer and toss on a salad!


  1. In a large bowl, combine shrimp, pork, cabbage, green onions, ginger, and 2 starters. Pinch in some black / white pepper (optional).
  2. To assemble the dumplings, place wrapper in palm of hand. Place 1 tablespoon of filling mixture in the center. Dip your finger into a small bowl of water and circle around the outer edges of wrapper. Fold dumpling wrapper over mixture to create a half-moon shape and pinch to seal tightly. If you’re feeling advanced, go for the pleated seal!
  3. Repeat with the rest of filling + wrappers.
  4. Heat vegetable oil in a large skillet over medium-heat. Add dumplings in a single layer, so that none touch, and fry until the bottoms are lightly golden brown, working in batches.
  5. Add about ½ cup of water to skillet and immediately cover (be careful, it will splatter!). Allow dumplings to steam until water has evaporated, about 5-6 minutes.
  6. Uncover and continue frying until skillet is dry and dumplings are crispy again from the residual oil.
  7. Serve immediately with soy sauce or your favorite dipping sauce, if desired.You’re done! Enjoy!
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