Shrimp and Pork Dumplings

Oh my delicousness, you guys! Just as it starts to get cold outside, my body craves hot, brothy, noodley soups. And this one is absolutely perfect for the occasion. BTW, did you know that John Legend’s wife, Chrissy T has her own cooking/food blog and is ready to release a cookbook? I’m not normally a celeb follower on social media but that girl is funny and makes some pretty damn good food. This is her recipe…with minor tweaks.


Shrimp and Pork Dumplings Soup (mostly from So Delushious)

  • 3 cups chicken broth
  • 2 TBSP fish sauce
  • pinch of chili flakes
  • 1/2 lb of shrimp, cleaned, deshelled and minced
  • 1/2 lb of ground pork
  • 6 shitake mushrooms (I used trumpet because my store didn’t have shitake)
  • 1/4 cup cilantro, minced
  • 4 cloves garlic, minced
  • 1 TBSP of fresh ginger, minced
  • 1/2 TBSP of sesame oil
  • 1 TBSP sriracha
  • 1/2 tsp salt
  • 20 wonton wrappers
  • 2 scallions, sliced

Ok. So, this makes about 20 pretty little dumplings. They freeze great. So, spend a little time making them and then you’ll have easy peasey dumpling soup in a giffy. (just note that you’ll need 3 cups broth, 1 TBSP fish sauce, pinch of chili flakes and cilantro and scallions for the soup each time).

Bring the broth, 1 TBSP fish sauce, pinch of chili flakes to a low simmer in a medium pot.

Gently combine the shrimp, mushrooms, pork, cilantro, garlic, ginger, 1 TBSP fish sauce, sesame oil, sriracha and salt. It’s okay if it’s not totally mixed perfectly. It’s better to have unevenness vs over-mixed and mushy.

Pull out two of the wrappers and put a little spoonful of the mix in the center of each. Oh yeah. Have a little bowl of water near. Wet your finger and moisten the edges of the wrapper. Draw up each diagonal corner and seal.


Repeat with the remaining filling and wrappers.

Gently drop about 8 dumplings into the pot of soup broth. Give it a little stir. Don’t over simmer. And be super gentle when you’re stirring.

Cook about 7 mins.

Gently (again) lift 4 dumplings per bowl and cover it with broth. Garnish with scallions and cilantro leaves.




Shrimp Ceviche

After living on the islands for two weeks, I came home a pescaderian. Not really but I feel so good when I eat fish. And I was craving something summery and fresh. Sooo, why not try ceviche?

Note: this being my first time cooking with lime and shrimp, the shrimp don’t necessarily turn pink like when you cook them in the pan. I waited and waited and waited for them to turn pink and it never happened. They were cooked after about 20 mins. But I waited like 5 hours. Ha!


Shrimp Ceviche

* 1/2 lb prawns, shelled and deveined and cut into 3-4 pieces
* 2 limes (squeezed to make 1/2 cup lime juice)
* 1 lime to squeeze at the end
* 1 celery stalk diced
* 1 ripe avocado cut into 1″ cubes
* 1 red or orange bell pepper, cut into cubes
* 2 TBSP chopped cilantro
* 1/2 jalapeƱo diced
* pinch of salt

Put shrimp and lime juice in a non-reactive bowl (basically a glass one) and put in fridge for ~ 20 minutes. The shrimp will be firm when done.

Drain lime juice and mix shrimp with other veggies. Squeeze up to a whole lime in the mixture (I only used 1/2). Add salt to taste. Serve chilled with some corn chips (Have’A Corn Chips are our absolute favorites).