Crispy Shrimp, Pork & Chinese Leek Dumplings
Crispy Shrimp, Pork & Chinese Leek Dumplings
Ingredients
For the Filling
- 215 g ground pork
- 172 g raw shrimp, finely chopped
- 110 g Chinese leek, finely chopped
- 2 green onions, finely sliced (for filling)
For the Seasoning
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon chicken bouillon
- 1/4 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
For Cooking
- 1 pack dumpling wrappers, about 21-28 wrappers
- 2 tablespoons neutral oil
- 2 tablespoons water, for steaming, as needed
For Garnishes
- 2 green onions, finely sliced
- sesame seeds, as needed
For Dipping Sauce
- 1 tablespoon soy sauce
- 2 tablespoons chili oil
Instructions
- 1
In a large bowl, combine the 215 g ground pork, 172 g finely chopped raw shrimp, 110 g finely chopped Chinese leek, and 2 finely sliced green onions.
⏱️ 5 min
- 2
In a separate small bowl, dissolve the 1 teaspoon chicken bouillon in the 1/4 cup water.
⏱️ 1 min
- 3
Add the 2 tablespoons soy sauce, 1 tablespoon oyster sauce, the dissolved chicken bouillon and water mixture, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon sesame oil, and 1 teaspoon grated ginger to the bowl with the filling ingredients.
⏱️ 2 min
- 4
Mix thoroughly with your hands until the filling becomes sticky and well combined.
⏱️ 5 min
- 5
Lightly spray a pan with neutral oil (use a portion of the 2 tablespoons total for cooking).
⏱️ 1 min
- 6
Place spoonfuls of the prepared filling directly onto the oiled pan, leaving space between each portion.
⏱️ 5 min
- 7
Quickly dip each dumpling wrapper in water (the wrappers become much easier to work with after lightly dipping in water).
⏱️ 3 min
- 8
Place a wet wrapper over each spoonful of filling on the pan, pressing gently to adhere. Repeat this process until all of the filling has been used.
⏱️ 8 min
- 9
Place a lid to cover the pan. Turn the heat to medium high.
⏱️ 1 min
- 10
Once you hear the dumplings begin sizzling, immediately reduce the heat to medium and cook for 3–4 minutes.
⏱️ 4 min
- 11
Turn the heat back to medium high. Remove the lid. Continue to cook for another 2 minutes until all liquid is evaporated and the dumpling bottoms are crispy.
⏱️ 2 min
- 12
In a small bowl, combine 1 tablespoon soy sauce and 2 tablespoons chili oil for the dipping sauce.
⏱️ 1 min
- 13
Transfer the crispy dumplings to a serving plate. Garnish with the remaining sliced green onions and sesame seeds (optional). Serve immediately alongside the prepared soy sauce and chili oil dipping sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Shrimp, Pork & Chinese Leek Dumplings
For the Filling
- 215 g ground pork
- 172 g raw shrimp, finely chopped
- 110 g Chinese leek, finely chopped
- 2 green onions, finely sliced (for filling)
For the Seasoning
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon chicken bouillon
- 1/4 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
For Cooking
- 1 pack dumpling wrappers, about 21-28 wrappers
- 2 tablespoons neutral oil
- 2 tablespoons water, for steaming, as needed
For Garnishes
- 2 green onions, finely sliced
- sesame seeds, as needed
For Dipping Sauce
- 1 tablespoon soy sauce
- 2 tablespoons chili oil
Instructions
- 1
In a large bowl, combine the 215 g ground pork, 172 g finely chopped raw shrimp, 110 g finely chopped Chinese leek, and 2 finely sliced green onions.
⏱️ 5 min - 2
In a separate small bowl, dissolve the 1 teaspoon chicken bouillon in the 1/4 cup water.
⏱️ 1 min - 3
Add the 2 tablespoons soy sauce, 1 tablespoon oyster sauce, the dissolved chicken bouillon and water mixture, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon sesame oil, and 1 teaspoon grated ginger to the bowl with the filling ingredients.
⏱️ 2 min - 4
Mix thoroughly with your hands until the filling becomes sticky and well combined.
⏱️ 5 min - 5
Lightly spray a pan with neutral oil (use a portion of the 2 tablespoons total for cooking).
⏱️ 1 min - 6
Place spoonfuls of the prepared filling directly onto the oiled pan, leaving space between each portion.
⏱️ 5 min - 7
Quickly dip each dumpling wrapper in water (the wrappers become much easier to work with after lightly dipping in water).
⏱️ 3 min - 8
Place a wet wrapper over each spoonful of filling on the pan, pressing gently to adhere. Repeat this process until all of the filling has been used.
⏱️ 8 min - 9
Place a lid to cover the pan. Turn the heat to medium high.
⏱️ 1 min - 10
Once you hear the dumplings begin sizzling, immediately reduce the heat to medium and cook for 3–4 minutes.
⏱️ 4 min - 11
Turn the heat back to medium high. Remove the lid. Continue to cook for another 2 minutes until all liquid is evaporated and the dumpling bottoms are crispy.
⏱️ 2 min - 12
In a small bowl, combine 1 tablespoon soy sauce and 2 tablespoons chili oil for the dipping sauce.
⏱️ 1 min - 13
Transfer the crispy dumplings to a serving plate. Garnish with the remaining sliced green onions and sesame seeds (optional). Serve immediately alongside the prepared soy sauce and chili oil dipping sauce.
⏱️ 2 min