Go Back
Print Recipe

Pork & Shrimp Sliders

The incredible flavors of Chinese dumplings without all the work.
Course: Appetizer, Main Course
Cuisine: Chinese
Keyword: Dumpling, Gluten Free, Low Carb, Low FODMAP, Pork, Shrimp, Slider
Servings: 6 servings

Equipment

  • Large Skillet
  • Large Mixing Bowl
  • Measuring Spoons
  • Food Processor (optional)
  • Chef's Knife
  • Cutting Board

Ingredients

  • 1 pound Ground Pork
  • 1 pound Shrimp peeled and deveined
  • 1/4 cup Scallion finely chopped
  • 2 Tbs Cilantro finely chopped
  • 2 Tbs Gluten Free Low Sodium Tamari (San-J)
  • 1 tsp Fish Sauce
  • 1/2 tsp Ground Pepper White
  • 1/2 tsp Toasted Sesame Oil
  • 2 Tbs Oil Avocado, Canola, divided
  • Sriracha* Optional

Sauce

  • 3 Tbs Gluten Free Tamari
  • 3 Tbs Rice Wine Vinegar
  • 1/4 tsp Fresh Grated Ginger
  • 1/2 tsp Toasted Sesame Oil
  • 1 Tbs Water
  • 1/2 - 1 tsp Red Pepper Flakes

Instructions

  • Either using a sharp Chef's knife or your food processor, finely chop shrimp into almost a paste consistency
  • In a large mixing bowl, combine chopped shrimp, ground pork, scallions, cilantro, tamari, fish sauce, pepper, and sesame oil; mix with your hands until evenly combined
  • Heat large skillet and 1/4 teaspoon of oil over medium heat. Take a small amount of the pork and shrimp mixture into a patty and cook until browned on both sides. Taste and adjust seasoning as needed
  • Add 2 tsp oil to pre-heated large skillet. Scoop about 2-3 tablespoons of mixture and roll into a ball; as if you were making meatballs, and then flatten into sliders. Should be about 2-3 inches in diameter.
  • Add sliders to pre-heated skillet and cook for 2-3 minutes per side until golden brown and cooked throughout (160° F). Continue until all mixture is used.
  • Prepare sauce: add all ingredients in a small bowl and whisk well, taste and adjust as needed (some prefer a little sugar or honey added)
  • Serve immediately with steamed rice or lettuce in lettuce cups
  • Makes about 20-24 sliders.

Notes

Chef Notes:
  • For more traditional sui mai flavors; add 1/3 - 2/3 cup chopped shiitake mushrooms, 1-2 Tbs minced ginger, 4 Tbs oyster sauce (check for gluten-free).
  • Goes great with a quick slaw for added crunch.
  • For a bit of spice top with sriracha