Easy Pork and Shrimp Dumplings

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Crispy pan-fried dumplings are filled with juicy pork and tender, bouncy shrimp. This easy pork and shrimp dumpling recipe makes restaurant-style dumplings right at home. The bottoms fry up golden and crisp while the filling stays moist and flavorful.

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Why It Works
Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Variations
Pairing Suggestions
FAQ
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Pork and shrimp dumplings are a popular type of Chinese dumpling filled with seasoned ground pork and shrimp, then boiled, steamed, or pan-fried.

When I was little, my grandmother taught my mother and me how to make Chinese dumplings completely from scratch, even the wrappers. Her dumplings were perfectly thick and chewy with a juicy filling, and they still remind me of her. We always enjoyed them with homemade dumpling sauce or chili oil.

She taught us to mix the meat filling vigorously in one direction until it becomes sticky and cohesive. This helps the pork hold onto the added moisture, creating a juicy filling that stays together inside the wrapper.

Why It Works

Hand-chopped shrimp: Finely chopping the shrimp by hand preserves small pieces for a firm, bouncy texture.
Moist, cohesive filling: Added water and vigorous one-direction mixing create a sticky pork mixture that holds onto moisture.
Steam-fry cooking: Frying, covered steaming, and a final uncovered finish cook the filling through while keeping the bottoms crisp.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Dumpling Wrappers: Use round, white wheat dumpling wrappers that are 2-3 mm thick for pan-frying. Gyoza wrappers also work.
Vegetable Oil: Use a neutral, high-smoke-point oil. Canola, refined avocado, or peanut oil also work.
Water (for cooking): Use room-temperature water for steaming the dumplings.

Dumpling Filling

Shrimp: Use jumbo peeled and deveined shrimp for faster prep. Large shrimp also work.
Extra-Lean Ground Pork: The added water helps keep the lean pork filling moist. Ground chicken also works but must reach 165°F (74°C).
Water: Use cold water to add moisture to the pork filling. Chicken broth also works for more savory flavor.
Garlic: Freshly minced is best.
Ginger: Freshly grated is best.
Regular Soy Sauce: Light soy sauce also works. Low-sodium soy sauce works for a less salty option.
Toasted Sesame Oil: This has a stronger toasted flavor than untoasted sesame oil.
Cornstarch: Helps bind moisture in the filling. Potato starch also works.
White Granulated Sugar
Chicken Bouillon Powder
Shaoxing Wine: Dry sherry also works.
White Pepper: Black pepper also works but will leave visible dark specks.

Note: These ingredients are typically available at most Asian grocery stores or online.

Expert Tips

Rinse and dry the shrimp. Rinse peeled and deveined shrimp to remove any small shell fragments, then pat thoroughly dry.
Chill the filling if difficult to handle. Refrigerate for 30 minutes to make wrapping easier.
Keep the dumplings and wrappers covered. This prevents the wrappers from drying out and cracking.
Swirl the oil evenly. Coat the pan before adding dumplings to help prevent sticking.
Don't move the dumplings. Leave them undisturbed in the pan to develop a golden, crisp bottom.
Keep the lid closed. Trapped steam cooks the wrappers and filling evenly.

Instructions

Below are step-by-step instructions on how to make pork shrimp dumplings:

Finely chopped raw shrimp with a coarse, cohesive texture.

Chop the shrimp: Transfer the cleaned, peeled, and deveined shrimp to a cutting board. Finely chop until the shrimp forms a coarse, cohesive texture. Transfer to a large mixing bowl.

Pork and shrimp dumpling filling mixed until sticky and cohesive.

Mix the filling: Add the extra-lean ground pork, cold water, garlic, ginger, soy sauce, toasted sesame oil, cornstarch, sugar, chicken bouillon powder, Shaoxing wine, and white pepper to the shrimp. Mix vigorously in one direction until the mixture becomes sticky and the pork forms a cohesive paste. Set aside.

Pork and shrimp filling centered on a dumpling wrapper with moistened edges.

Fill the wrappers: Prepare a small bowl of cold water on a clean work surface. Place a dumpling wrapper in your palm. Add 1 level teaspoon of filling to the center, then lightly wet the edges with water.

Pork and shrimp dumpling folded and pleated into a classic dumpling shape.

Seal the wrappers: Fold and pleat the wrapper into a classic dumpling shape, pinching the edges firmly to seal. Place the finished dumplings on a tray and keep covered to prevent the wrappers from drying out. Repeat with the remaining filling and wrappers.

Pan-fried pork and shrimp dumplings with golden brown, crispy bottoms.

Pan-fry, steam, and crisp: Heat 1 tablespoon vegetable oil in a large pan over medium heat. Working in batches, place 12-15 dumplings in the pan, bottom-side down, and fry for 1 minute. Add just enough room-temperature water to cover the base of the pan, cover immediately, and steam for 7-9 minutes, until the water has evaporated and the filling reaches 160°F (71°C). Remove the lid and cook uncovered for another 1-2 minutes, until the bottoms are golden brown and crisp. Transfer to a serving plate and serve with your condiment of choice.

Alternative Cooking Methods

Boiling method: Bring a large pot of water to a boil. Add the dumplings and cook for 5-7 minutes, until they float, the wrappers look translucent, and the filling reaches 160°F (71°C).
Deep-frying method: Heat neutral oil to 350°F (175°C) in a deep pot. Carefully add the dumplings in small batches and fry for 4-5 minutes, until crispy and golden brown and the filling reaches 160°F (71°C).

Storage & Reheating

Refrigerator: Store cooked dumplings in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze cooked dumplings for up to 3 months. For uncooked dumplings, freeze in a single layer on a tray until solid, then transfer to a freezer bag for up to 6 months. Both can be cooked or reheated directly from frozen.
Reheating: Pan-fry refrigerated cooked dumplings over medium heat with a splash of water and oil for about 7 minutes, until heated through and crisp. Reheat cooked frozen dumplings the same way, adding a few extra minutes as needed until heated through and crisp.

Cooking Frozen Raw Dumplings

Pan-fry: Heat vegetable oil over medium heat. Working in batches, place frozen dumplings bottom-side down in the pan. Add just enough water to cover the base of the pan, cover, and steam for 12-13 minutes, until the water has evaporated and the filling reaches 160°F (71°C). Remove the lid and cook for another 1-2 minutes, until the bottoms are golden brown and crisp.
Boil: Bring a large pot of water to a boil. Add the frozen dumplings, reduce to medium heat, and cook for 5-6 minutes, until they float, the wrappers look translucent, and the filling reaches 160°F (71°C).
Deep-fry: Heat oil to 350°F (175°C). Carefully add the frozen dumplings in small batches and fry for 6-8 minutes, until crispy and golden brown and the filling reaches 160°F (71°C).

Variations

Ground Chicken: Replace the ground pork with ground chicken for a lighter, milder filling. Cook the filling to 165°F (74°C).
Spicy Dumplings: Add 1 tablespoon chili crisp to the filling for extra heat and savory flavor.

Pairing Suggestions

Serve Chinese pork and shrimp dumplings with:

Fried Rice: Savory fried rice turns the dumplings into a more filling meal.
Garlic Green Beans: Crisp green beans add freshness alongside the rich, savory filling.
Orange Chicken: Crispy chicken with a sweet and tangy sauce contrasts with the savory dumplings.

FAQ

Can I use wonton wrappers instead of dumpling wrappers?

Wonton wrappers can work in a pinch, but they're thinner and more prone to tearing during pan-frying. If using wonton wrappers, boiling or deep-frying is a better option.

Why do my dumpling wrappers tear open during cooking?

The wrappers may be overfilled, poorly sealed, or dried out. Use 1 level teaspoon of filling, firmly seal the edges, and keep finished dumplings covered while wrapping the rest.

How do I get crispy dumpling bottoms without burning them?

Fry the dumplings for 1 minute first, then add water and cover so the filling cooks through without burning the bottoms. Once the water evaporates, uncover and cook for another 1-2 minutes to crisp the bottoms.

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