Crispy Pan-Fried Pork & Shrimp Dumplings
Crispy Pan-Fried Pork & Shrimp Dumplings
Ingredients
For the Filling
- 400 g ground pork
- 160 g shiitake mushrooms, finely chopped
- 30 small shrimp, peeled
- 2 green onions, finely chopped
- 1 green onion, thinly sliced, for garnish
- 1 egg
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 cup chicken stock
- 1/2 teaspoon salt, to taste
- 30 dumpling wrappers
For Cooking
- neutral oil, as needed
- 1/4 cup water, for steaming
To Serve
- chili oil, as needed
- chili crisp, as needed
- sliced green onion, as needed
Instructions
- 1
In a large bowl, combine the ground pork, chopped shiitake mushrooms, 2 finely chopped green onions, egg, soy sauce, oyster sauce, sesame oil, chicken stock, and salt. Mix well until the filling becomes sticky and fully combined.
⏱️ 10 min
- 2
Place a spoonful of filling in the center of each dumpling wrapper. Gently clump the filling together.
⏱️ 15 min
- 3
Heat a large non-stick skillet over medium heat and add a little neutral oil. Place one small shrimp on top of each dumpling, gently pressing it into the filling.
⏱️ 2 min
- 4
Cook the dumplings in the skillet for 1–2 minutes, until the bottoms begin to brown.
⏱️ 2 min
- 5
Pour in 1/4 cup water, immediately cover the pan with a lid, and steam for 6–7 minutes.
⏱️ 7 min - 6
Remove the lid and continue cooking for 1–2 more minutes, allowing the remaining water to evaporate and the bottoms to become crispy.
⏱️ 2 min
- 7
Garnish with the thinly sliced green onion, chili oil, and chili crisp. Serve immediately while hot and crispy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Pan-Fried Pork & Shrimp Dumplings
For the Filling
- 400 g ground pork
- 160 g shiitake mushrooms, finely chopped
- 30 small shrimp, peeled
- 2 green onions, finely chopped
- 1 green onion, thinly sliced, for garnish
- 1 egg
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 cup chicken stock
- 1/2 teaspoon salt, to taste
- 30 dumpling wrappers
For Cooking
- neutral oil, as needed
- 1/4 cup water, for steaming
To Serve
- chili oil, as needed
- chili crisp, as needed
- sliced green onion, as needed
Instructions
- 1
In a large bowl, combine the ground pork, chopped shiitake mushrooms, 2 finely chopped green onions, egg, soy sauce, oyster sauce, sesame oil, chicken stock, and salt. Mix well until the filling becomes sticky and fully combined.
⏱️ 10 min - 2
Place a spoonful of filling in the center of each dumpling wrapper. Gently clump the filling together.
⏱️ 15 min - 3
Heat a large non-stick skillet over medium heat and add a little neutral oil. Place one small shrimp on top of each dumpling, gently pressing it into the filling.
⏱️ 2 min - 4
Cook the dumplings in the skillet for 1–2 minutes, until the bottoms begin to brown.
⏱️ 2 min - 5
Pour in 1/4 cup water, immediately cover the pan with a lid, and steam for 6–7 minutes.
⏱️ 7 min - 6
Remove the lid and continue cooking for 1–2 more minutes, allowing the remaining water to evaporate and the bottoms to become crispy.
⏱️ 2 min - 7
Garnish with the thinly sliced green onion, chili oil, and chili crisp. Serve immediately while hot and crispy.
⏱️ 1 min