Lemongrass Shrimp and Pork Dumpling Soup

I changed the name.  I did.

Color me envious.  She’s beautiful (and pretty funny), and she and I like to eat the SAME STUFF! whu-hut???

If you know me at all, you know I am not a fan of the cult of celebrity in this country.  But, I’ve been stalking Chrissy Teigen’s food blog Delushious for a while and am finally ready to admit it.  And yes.  I did buy her new cookbook and plan to make most of those recipes too.  So this is  basically my friend Chrissy’s recipe,  with a few  of MY adjustments.


I hope you’re not one of those people who look at a list ingredients and decide NOT to cook a recipe based on that.  This goes together super quickly–I think we were slurping dumplings inside of 45 minutes.

It truly is DELUSHIOUS. Easy to make and packed with big flavors.

Serves 6


  • 1 tablespoon fish sauce
  • 1/4 teaspoon chili flakes,
  • 1/2 pound cleaned shrimp (no tails!)
  • 1/2 pound ground pork
  • 6 shiitake mushrooms, stemmed and finely minced
  • ¼ cup finely chopped cilantro, plus more leaves for garnish
  • 4 cloves garlic, minced
  • 1 stalk lemon grass, minced — tough leaves removed
  • 1/2 tablespoon toasted sesame oil
  • 1 tablespoon Sriracha (or to taste)
  • 1/2 teaspoon salt
  • 6 large square (6 inch) egg roll wrappers
  • 2 scallions, thinly sliced
  • This is how I think you should make the dumplings:  Put the shrimp in a food processor and pulse a few times until it is well chopped — toss in the rest of the ingredients up through the 1/2 teaspoon of salt and pulse until well mixed — you don’t want it to be a paste — you should see small chunks of shrimp.
  • Now, here are my friend Chrissy’s directions.  It took longer.  Finely chop the shrimp and gently combine them in a bowl with the pork, shiitakes, cilantro, garlic, the other tablespoon of fish sauce, the ginger, ½ tablespoon of the sesame oil, Sriracha, and salt until just incorporated (don’t manhandle the mixture!).
  • OK — Chrissy and I are back in sync now.  Working one or two at a time, place the egg roll wrappers on a clean surface (keep the rest of the wrappers covered with a kitchen towel). Using 1/4 cup filling, mold the filling into balls and put 1 ball in the middle of the wrapper.Brush the edges of the wrapper with water and gather up the opposite corners of the wrapper on top of the ball, sealing them in tightly — try to push out the air so they don’t become balloons and pop.  Repeat with the remaining filling and wrappers.


  • 8 cups low-sodium chicken broth
  • 2 tablespoons soy sauce
  • 1 stalk of lemongrass, smashed and minced (toss the super tough leaves first (or you could put a  couple smashed coins of ginger if you can’t find lemongrass)
  • 2 Kafir lime leaves or regular lime leaves, or not
  • a good squeeze of 1/2 lime
  • 1 tablespoons fish sauce
  • ½ teaspoon red chili flakes (or to taste)
  • ½ teaspoon sesame oil

Mix the broth ingredients in a saucepan, and bring to a simmer.

Using a spider thingie (my friend Chrissy’s words), lower the dumplings into the simmering broth, but really,  I just picked up the dumplings by their pointy little tops, and carefully put the dumplings into the simmering soup.

Cover the pot and simmer until the dumplings are cooked and the noodles look sort of see-through, 8-9 minutes. Gently lift each dumpling out of the pot into a soup bowl and cover it with broth–this time use the spider thingie. Garnish with scallions and cilantro.

Seriously.  It’s delushious!


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