Crispy Open-Face Pork & Shrimp Dumplings (or Gyozas)
Crispy Open-Face Pork & Shrimp Dumplings (or Gyozas)
Ingredients
For the Dumpling Filling
- 1 pound ground pork, lean
- 1/2 pound shrimp, peeled, deveined, and finely chopped
- 1/2 cup green onions, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1/2 teaspoon white pepper
- 1 tablespoon cornstarch
For Assembly and Cooking
- 50 round wonton wrappers
- 2 tablespoons cooking oil, plus more as needed
For Serving
- 2 tablespoons fresh chives, chopped
- 1/4 cup chili oil, for dipping
Instructions
- 1
In a large mixing bowl, combine the ground pork, finely chopped shrimp, finely chopped green onions, soy sauce, sesame oil, grated fresh ginger, minced garlic, white pepper, and cornstarch. Mix thoroughly by hand (or with a spoon) until all ingredients are well combined and the mixture is slightly sticky.
⏱️ 10 min
- 2
Lay out a round wonton wrapper on a clean surface. Spoon about 1 tablespoon of the prepared filling onto one side of the wrapper, spreading it evenly across the surface, leaving a small border around the edges. Repeat with the remaining wrappers and filling.
⏱️ 15 min
- 3
Heat 2 tablespoons of cooking oil in a large non-stick skillet over medium heat. Once the oil is shimmering, carefully place the assembled dumplings into the pan, filling-side down, in a single layer without overcrowding. Pan-fry for 3 to 5 minutes, or until the filling is cooked through and forms a crispy, golden-brown crust.
⏱️ 5 min•🌡️ 350
- 4
Carefully flip the dumplings to cook the wrapper side. Continue to pan-fry for another 2 to 3 minutes, or until the wrapper becomes golden brown and crispy. Add a little more cooking oil to the pan if needed between batches.
⏱️ 3 min
- 5
Remove the cooked dumplings from the skillet and arrange them on a serving platter. Garnish generously with freshly chopped chives. Serve immediately with a side of chili oil for dipping. Encourage guests to fold them like a taco before dipping and eating.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Open-Face Pork & Shrimp Dumplings (or Gyozas)
Ingredients
For the Dumpling Filling
- 1 pound ground pork, lean
- 1/2 pound shrimp, peeled, deveined, and finely chopped
- 1/2 cup green onions, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1/2 teaspoon white pepper
- 1 tablespoon cornstarch
For Assembly and Cooking
- 50 round wonton wrappers
- 2 tablespoons cooking oil, plus more as needed
For Serving
- 2 tablespoons fresh chives, chopped
- 1/4 cup chili oil, for dipping
Instructions
- 1
In a large mixing bowl, combine the ground pork, finely chopped shrimp, finely chopped green onions, soy sauce, sesame oil, grated fresh ginger, minced garlic, white pepper, and cornstarch. Mix thoroughly by hand (or with a spoon) until all ingredients are well combined and the mixture is slightly sticky.
⏱️ 10 min - 2
Lay out a round wonton wrapper on a clean surface. Spoon about 1 tablespoon of the prepared filling onto one side of the wrapper, spreading it evenly across the surface, leaving a small border around the edges. Repeat with the remaining wrappers and filling.
⏱️ 15 min - 3
Heat 2 tablespoons of cooking oil in a large non-stick skillet over medium heat. Once the oil is shimmering, carefully place the assembled dumplings into the pan, filling-side down, in a single layer without overcrowding. Pan-fry for 3 to 5 minutes, or until the filling is cooked through and forms a crispy, golden-brown crust.
⏱️ 5 min•🌡️ 350 - 4
Carefully flip the dumplings to cook the wrapper side. Continue to pan-fry for another 2 to 3 minutes, or until the wrapper becomes golden brown and crispy. Add a little more cooking oil to the pan if needed between batches.
⏱️ 3 min - 5
Remove the cooked dumplings from the skillet and arrange them on a serving platter. Garnish generously with freshly chopped chives. Serve immediately with a side of chili oil for dipping. Encourage guests to fold them like a taco before dipping and eating.
⏱️ 2 min