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Succulent Pork and Shrimp Dumplings

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These homemade pork and shrimp dumplings offer a perfect balance of juicy pork and tender shrimp wrapped in delicate skins with crispy bottoms and steamed tops, making them better than takeout.

Ingredients

Scale
  • 8 ounces ground pork (preferably 80/20 for juiciness)
  • 6 ounces raw shrimp, peeled and deveined, finely chopped
  • Dumpling wrappers (round, about 3 to 4 inches in diameter)
  • 2 stalks green onions, finely chopped
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon Shaoxing wine or dry sherry (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
  • Vegetable oil (for frying)

Instructions

  1. In a medium bowl, combine ground pork, finely chopped raw shrimp, chopped green onions, grated fresh ginger, and minced garlic.
  2. Stir in soy sauce, toasted sesame oil, Shaoxing wine (or dry sherry), salt, and white pepper. Mix until well combined and filling feels sticky.
  3. Add cornstarch slurry to the filling and mix again to bind the ingredients.
  4. Place dumpling wrappers on a clean surface and keep covered with a damp towel to prevent drying.
  5. Place about 1 teaspoon of filling in the center of each wrapper. Moisten the edges with water, fold the wrapper in half over the filling, and press edges to seal tightly. Pleat edges if desired.
  6. Heat 1 tablespoon vegetable oil in a non-stick skillet over medium-high heat.
  7. Place dumplings flat-bottomed side down in the pan without crowding. Fry for 2-3 minutes until bottoms are golden brown and crispy.
  8. Pour 1/4 cup water into the pan carefully, cover immediately with a tight-fitting lid, and steam dumplings for 5-6 minutes until water evaporates and filling is cooked through.
  9. Remove lid and cook for another 1-2 minutes to re-crisp the bottoms if needed.
  10. Serve immediately with dipping sauce (soy sauce mixed with rice vinegar and chili oil recommended).

Notes

Do not overfill wrappers to prevent bursting. Keep wrappers covered with a damp towel to avoid drying. Use moderate heat to avoid burning bottoms before filling cooks. The steaming step is crucial for juicy dumplings. For freezing, freeze uncooked dumplings on a tray before transferring to a freezer bag and cook from frozen with slightly longer steaming time.

Nutrition

Keywords: pork dumplings, shrimp dumplings, homemade dumplings, pan-fried dumplings, easy dumplings, Asian appetizer, comfort food

Find it online: https://emacrave.com/succulent-pork-and-shrimp-dumplings-recipe-easy-homemade-dumplings-better-than-takeout/