Shrimp & Pork Dumplings with Crispy Skirt
Shrimp & Pork Dumplings with Crispy Skirt
Ingredients
For the Shrimp Marinade
- 300 g shrimp, deveined, de-shelled
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons sake
For the Pork Filling
- 400 g ground pork
- 2 tablespoons garlic, minced
- 1 tablespoon oyster sauce
- 2 teaspoons soy sauce
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg
- 2 tablespoons chicken stock
- 2 tablespoons green onion, chopped
For the Dumplings
- 25-30 round dumpling wrappers
For the Cornstarch Slurry
- 1/2 cup water
- 1 teaspoon cornstarch
For Cooking
- 1-2 tablespoons oil
For the Dipping Sauce
- 2 tablespoons soy sauce
- 1 clove garlic, minced
- 1-2 teaspoons black vinegar
- 1/2-1 teaspoon sugar
- 2 tablespoons green onions, chopped
- as needed chili oil, optional, to taste
For Garnish
- 1 tablespoon green onion, chopped
- 1 teaspoon black sesame seeds
Instructions
- 1
Place the deveined and de-shelled shrimp in a bowl. Add 2 teaspoons of salt, 1 teaspoon of black pepper, and 2 tablespoons of sake. Mix well to coat the shrimp and let them marinate for 15 minutes.
⏱️ 2 min
- 2
In a large bowl, combine the ground pork, minced garlic, oyster sauce, soy sauce, sugar, salt, black pepper, egg, chicken stock, and chopped green onion. Mix everything thoroughly, preferably with chopsticks or by hand, until the mixture is well combined and becomes sticky.
⏱️ 8 min
- 3
Take one round dumpling wrapper and place about 1 tablespoon of the prepared pork filling in the center. Place two marinated shrimp on top of the pork filling. Pinch the four corners of the dumpling wrapper together, pulling them upwards to meet in the center, leaving the top open so the shrimp are visible.
⏱️ 10 min
- 4
In a small bowl, whisk together 1/2 cup of water and 1 teaspoon of cornstarch until smooth to create the cornstarch slurry.
⏱️ 1 min
- 5
Heat 1 to 2 tablespoons of oil in a hot non-stick pan over medium-high heat. Carefully arrange the assembled dumplings in the pan, ensuring the shrimp-side is facing upwards.
⏱️ 1 min
- 6
Cook the dumplings for 3 minutes until their bottoms are golden brown and crispy.
⏱️ 3 min
- 7
Pour the prepared cornstarch slurry into the pan around the dumplings. Immediately cover the pan with a lid. Continue to cook for approximately 12 minutes, or until all the water from the slurry has evaporated and a crispy, lacy skirt has formed around the base of the dumplings.
⏱️ 12 min
- 8
While the dumplings are cooking, prepare the dipping sauce. In a small bowl, combine 2 tablespoons of soy sauce, 1 clove of minced garlic, 1 to 2 teaspoons of black vinegar, 1/2 to 1 teaspoon of sugar, and 2 tablespoons of chopped green onions. Add chili oil to taste, if desired.
⏱️ 3 min
- 9
Once cooked, remove the lid and garnish the dumplings in the pan with chopped green onion and black sesame seeds. Serve the dumplings hot with the prepared dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp & Pork Dumplings with Crispy Skirt
For the Shrimp Marinade
- 300 g shrimp, deveined, de-shelled
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons sake
For the Pork Filling
- 400 g ground pork
- 2 tablespoons garlic, minced
- 1 tablespoon oyster sauce
- 2 teaspoons soy sauce
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg
- 2 tablespoons chicken stock
- 2 tablespoons green onion, chopped
For the Dumplings
- 25-30 round dumpling wrappers
For the Cornstarch Slurry
- 1/2 cup water
- 1 teaspoon cornstarch
For Cooking
- 1-2 tablespoons oil
For the Dipping Sauce
- 2 tablespoons soy sauce
- 1 clove garlic, minced
- 1-2 teaspoons black vinegar
- 1/2-1 teaspoon sugar
- 2 tablespoons green onions, chopped
- as needed chili oil, optional, to taste
For Garnish
- 1 tablespoon green onion, chopped
- 1 teaspoon black sesame seeds
Instructions
- 1
Place the deveined and de-shelled shrimp in a bowl. Add 2 teaspoons of salt, 1 teaspoon of black pepper, and 2 tablespoons of sake. Mix well to coat the shrimp and let them marinate for 15 minutes.
⏱️ 2 min - 2
In a large bowl, combine the ground pork, minced garlic, oyster sauce, soy sauce, sugar, salt, black pepper, egg, chicken stock, and chopped green onion. Mix everything thoroughly, preferably with chopsticks or by hand, until the mixture is well combined and becomes sticky.
⏱️ 8 min - 3
Take one round dumpling wrapper and place about 1 tablespoon of the prepared pork filling in the center. Place two marinated shrimp on top of the pork filling. Pinch the four corners of the dumpling wrapper together, pulling them upwards to meet in the center, leaving the top open so the shrimp are visible.
⏱️ 10 min - 4
In a small bowl, whisk together 1/2 cup of water and 1 teaspoon of cornstarch until smooth to create the cornstarch slurry.
⏱️ 1 min - 5
Heat 1 to 2 tablespoons of oil in a hot non-stick pan over medium-high heat. Carefully arrange the assembled dumplings in the pan, ensuring the shrimp-side is facing upwards.
⏱️ 1 min - 6
Cook the dumplings for 3 minutes until their bottoms are golden brown and crispy.
⏱️ 3 min - 7
Pour the prepared cornstarch slurry into the pan around the dumplings. Immediately cover the pan with a lid. Continue to cook for approximately 12 minutes, or until all the water from the slurry has evaporated and a crispy, lacy skirt has formed around the base of the dumplings.
⏱️ 12 min - 8
While the dumplings are cooking, prepare the dipping sauce. In a small bowl, combine 2 tablespoons of soy sauce, 1 clove of minced garlic, 1 to 2 teaspoons of black vinegar, 1/2 to 1 teaspoon of sugar, and 2 tablespoons of chopped green onions. Add chili oil to taste, if desired.
⏱️ 3 min - 9
Once cooked, remove the lid and garnish the dumplings in the pan with chopped green onion and black sesame seeds. Serve the dumplings hot with the prepared dipping sauce.
⏱️ 1 min