Crispy Pan-Fried Pork & Shrimp Dumplings

Serves 2
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Directions

  1. 1In a large bowl, combine ground pork, chopped shiitake mushrooms, chopped green onions, egg, soy sauce, oyster sauce, sesame oil, chicken stock, and salt.
  2. 2In a large bowl, combine ground pork, chopped shiitake mushrooms, chopped green onions, egg, soy sauce, oyster sauce, sesame oil, chicken stock, and salt.
  3. 3In a large bowl, combine ground pork, chopped shiitake mushrooms, chopped green onions, egg, soy sauce, oyster sauce, sesame oil, chicken stock, and salt.
  4. 4Mix well until the filling becomes sticky and fully combined.
  5. 5Mix well until the filling becomes sticky and fully combined.
  6. 6Mix well until the filling becomes sticky and fully combined.
  7. 7Place a spoonful of filling in the center of each dumpling wrapper.
  8. 8Place a spoonful of filling in the center of each dumpling wrapper.
  9. 9Place a spoonful of filling in the center of each dumpling wrapper.
  10. 10Clump the filling together as shown in the video.
  11. 11Clump the filling together as shown in the video.
  12. 12Clump the filling together as shown in the video.
  13. 13Heat a large non-stick skillet over medium heat and add a little oil.
  14. 14Heat a large non-stick skillet over medium heat and add a little oil.
  15. 15Heat a large non-stick skillet over medium heat and add a little oil.
  16. 16Place one small shrimp on top of each dumpling, gently pressing it into the filling.
  17. 17Place one small shrimp on top of each dumpling, gently pressing it into the filling.
  18. 18Place one small shrimp on top of each dumpling, gently pressing it into the filling.
  19. 19Cook the dumplings for 1-2 minutes, until the bottoms begin to brown.
  20. 20Cook the dumplings for 1-2 minutes, until the bottoms begin to brown.
  21. 21Cook the dumplings for 1-2 minutes, until the bottoms begin to brown.
  22. 22Pour in 1/4 cup water, immediately cover the pan with a lid, and steam for 6-7 minutes.
  23. 23Pour in 1/4 cup water, immediately cover the pan with a lid, and steam for 6-7 minutes.
  24. 24Pour in 1/4 cup water, immediately cover the pan with a lid, and steam for 6-7 minutes.
  25. 25Remove the lid and continue cooking for 1-2 more minutes, allowing the remaining water to evaporate and the bottoms to become crispy.
  26. 26Remove the lid and continue cooking for 1-2 more minutes, allowing the remaining water to evaporate and the bottoms to become crispy.
  27. 27Remove the lid and continue cooking for 1-2 more minutes, allowing the remaining water to evaporate and the bottoms to become crispy.
  28. 28Garnish with sliced green onion, chili oil, and chili crisp.
  29. 29Garnish with sliced green onion, chili oil, and chili crisp.
  30. 30Garnish with sliced green onion, chili oil, and chili crisp.
  31. 31Serve immediately while hot and crispy.
  32. 32Serve immediately while hot and crispy.
  33. 33Serve immediately while hot and crispy.

Ingredients

  • 400 g ground pork
  • 400 g ground pork
  • 400 g ground pork
  • 160 g shiitake mushrooms, finely chopped
  • 160 g shiitake mushrooms, finely chopped
  • 160 g shiitake mushrooms, finely chopped
  • 30 small shrimp, peeled
  • 30 small shrimp, peeled
  • 30 small shrimp, peeled
  • 2 green onions, finely chopped
  • 2 green onions, finely chopped
  • 2 green onions, finely chopped
  • 1 green onion, thinly sliced
  • 1 green onion, thinly sliced
  • 1 green onion, thinly sliced
  • 1 egg
  • 1 egg
  • 1 egg
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp oyster sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 0.25 cup chicken stock
  • 0.25 cup chicken stock
  • 0.25 cup chicken stock
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • Neutral oil
  • Neutral oil
  • Neutral oil
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • Chili oil
  • Chili oil
  • Chili oil
  • Chili crisp
  • Chili crisp
  • Chili crisp

Equipment

large bowldumpling wrapperlarge non-stick skilletlid

Tips

  • Mix the filling until it becomes sticky and fully combined.
  • Gently press the shrimp into the filling.
  • Serve immediately while hot and crispy.