Easy Pork and Shrimp Dumplings

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Easy Pork and Shrimp Dumplings

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.

5 from 11 votes

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Prep Time 30

Cook Time 12

Total Time 42

Course Appetizer, Main Course, Side Dish

Cuisine Asian, Chinese

Servings

Calories per serving 214 kcal

Ingredients

1 lb dumpling wrappers approx. 50 wrappers
vegetable oil or any neutral oil

Dumpling Filling:

½ lb shrimp peeled, deveined, rinsed, patted dry
½ lb ground pork extra-lean
2 tablespoon water cold
3 garlic cloves finely minced
1 teaspoon ginger grated
2 tablespoon regular soy sauce or light soy sauce
2 tablespoon sesame oil toasted kind
2 tablespoon cornstarch
½ tablespoon white granulated sugar
½ teaspoon chicken bouillon powder
2 teaspoon Shaoxing wine or dry sherry
½ teaspoon white pepper

Suggested Condiments

Instructions

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.
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.
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.
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.
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.

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