Crispy Pan-Fried Pork & Shrimp Dumplings
Equipment
Ingredients
Filling
ground pork (raw)
400 g
shiitake mushrooms (finely_chopped)
160 g
shrimp (peeled)
30 pcs
green onions (finely_chopped)
3 pcs
egg (raw)
1 pcs
soy sauce (liquid)
2 tbsp
oyster sauce (liquid)
1 tbsp
sesame oil (liquid)
1 tsp
chicken stock (liquid)
60 ml
salt (dry)
0.5 tsp
For Cooking
neutral oil (liquid)
2 tbsp
water (liquid)
60 ml
To Serve
chili oil (liquid)
2 tbsp
chili crisp (chunky)
2 tbsp
green onion (sliced)
1 pcs
Instructions
Make the filling
In a large bowl, combine all filling ingredients and mix until sticky and fully combined.
Fill the dumplings
Place a spoonful of filling in the center of each dumpling wrapper and shape as desired.
Add the shrimp
Heat a non-stick skillet over medium heat with oil. Place one shrimp on top of each dumpling, pressing gently into the filling.
Pan-fry and steam
Cook dumplings 1–2 minutes until bottoms brown. Add water, cover, and steam 6–7 minutes. Remove lid and cook 1–2 minutes more until crispy.
Serve
Garnish dumplings with sliced green onion, chili oil, and chili crisp. Serve hot and crispy.
Original recipe
Storage
Store uncooked dumplings in single layer on parchment in freezer; cook from frozen adding 2-3 extra minutes steam time.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.