Name: My Family's Favorite Pan-fried Shrimp Dumplings
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 300 g / 10 oz large Shrimp, peeled and deveined; 1 tsp Sea Salt Flakes; 1/8 tsp Ground White Pepper; 1/2 tsp Sesame Oil; 1 tbsp Ginger, finely grated; 1 1/2 tbsp Chicken Stock; 2 tsp Cornstarch; 2 tbsp Green Onions, finely chopped; extra Green Onions for garnish; 20-22 Dumpling / Gyoza Wrappers; 1 tbsp Vegetable Oil; 2 tbsp Light Soy Sauce; 1 tbsp Chinese Black Vinegar; 1/2 tsp Chili Flakes; 1/2 tsp roasted Sesame Seeds

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These are my family's favorite Pan-fried Shrimp Dumplings that taste absolutely scrumptious with amazing textures. They are so cute and fun to make! You will fall in love once given it a try.

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Aren’t these Shrimp Dumplings gorgeous? These are my family’s favorite Pan-fried Shrimp Dumplings that taste absolutely scrumptious with amazing textures. Dumplings have always been one of my go-to comfort food. They are fun and relaxing to make and you can enjoy them either by steaming, pan-frying, stir-frying, or cooking in water. You name it!

Dumplings are great addition to your noodles and rice! They can be eaten at any time of the day – as snacks, breakfast, lunch, or dinner. I can eat so many of these dumplings every time I make them. More importantly, you can store the leftovers (uncooked) in the freezer for up to a month. They can be your emergency go-to food when you have unexpected guests visiting. Just put the frozen dumplings in a steamer or in a frying pan and they will be ready to eat whenever you need them.

WHY YOU WILL LOVE THIS RECIPE

Tastes heavenly – The taste of these Shrimp Dumplings is simply divine! You will fall in love with the first bite. It’s hard to resist!

Crowd-pleaser – Dumplings are always a crowd-pleaser. My version of pan-fried Shrimp Dumplings will make you so popular among your friends and family members. You should make these for them today!

Fun to make – These dumplings are so cute and fun to make. They are easy to make too! Give it a try and I believe you will enjoy every bit of making them. Well, I do.

Healthy and delicious – Shrimp is high in several vitamins and minerals, and it’s a rich source of protein. The dumplings are full of umami flavors. These are both healthy and delicious.

HOW MANY WAYS YOU CAN COOK THESE DUMPLINGS

Pan-frying – I love to pan-fry these dumplings. The bottom gets golden brown with a crispy texture. This is the method I use in this recipe. See the detailed instruction below.

Steaming – If you have a steamer, you can try steaming these dumplings. Place the steamer over boiling water on high heat for 6-8 minutes.

Cooking in water – You can also drop these dumplings into a pot of boiling water over medium-high heat and give it a couple of stirs. It usually takes 6-8 minutes to cook the dumplings.

Deep-frying – In a frying pan with about 3 inches of frying oil, heat the oil to 350°F / 177°C. Carefully add the dumplings into the hot oil and fry for 3-4 minutes, or until the outside is golden brown and the filling is cooked.

INGREDIENTS FOR THE FILLINGS

Shrimp – Always use large shrimp for satisfying bites. The shrimp should be peeled and deveined. I leave a few Shrimp to cut them into big chunks. Chop the rest of shrimp meat into a fine mince.

Sea Salt – I love using Sea Salt here. It is less processed than table salt and retains trace minerals. However, if you don’t have Sea Salt. You can use regular salt as well.

White Pepper – It adds a subtle heat with earthy flavors. The white hue color looks nice with the Shrimp here. If White Pepper is not available, you can use Black Pepper. But White Pepper is first choice.

Sesame Oil – It has a special flavor and aroma. This is normally used as a finishing oil, which can elevate the flavor and add a delightful richness.

Ginger – It has a spicy flavour, and an invigorating aroma. IT produces a warming and fiery taste that gives an unmistakable and comforting kick.

Chicken Stock – It really works the magic here. The Chicken Stock helps to combine the fillings into a smooth texture.

Cornstarch – Cornstarch is widely used in Asian cooking. It is also called corn flour. It helps reserve the Shrimp texture and thicken the liquid ingredient.

Green Onions – or called Spring Onions. I like to use this for garnishing at the end. It adds beautiful green color and it is rich in healthy nutrients.

Dumpling / Gyoza Wrappers – I bought the pre-made one from the store. I can make around 20 – 22 small-to-medium size dumplings. If you use smaller wrappers, you can make at lest 30 dumplings.

INGREDIENTS FOR THE DIPPING SAUCE

Light Soy Sauce – This is one of the must-have Asian sauces that you need to have in your kitchen. Lee Kum Kee is my favorite brand for this. You can use other brand as well. This is a prefect seasoning sauce.

Chinese Black Vinegar – It’s called 镇江香醋. This is a fermented vinegar, dark black and made from glutinous rice. It’s quite easy to find in Asian stores. If you can’t find it, you can also use Rice Vinegar.

Chili Flakes – This adds a bit of spicy kick to the dipping sauce.

Sesame Seeds – use the roasted kind. I also love this for garnishing the dish or adding to dipping sauce. It has a variety of healthy nutrients and is rich in protein.

HOW TO PREPARE THESE SHRIMP DUMPLINGS

Prepare the fillings – Use a sharp knife to chop the Shrimp meat into a fine mince. I like to chop a few into big chunks and mix with the rest. In a large mixing bowl, mix together Shrimp, Sea Salt, White Pepper, Sesame Oil, Ginger, Chicken Stock, Cornstarch, and Green Onions. Mix vigorously for 1-2 minutes until everything is well combined.

Prepare your countertop – Put a little water in a bowl. Sprinkle some flour onto your countertop as a place to rest the dumplings once they are made. Take one dumpling wrapper and moisten the edges of the wrappers by using the water bowl to wet your fingertips. Then use a spoon or chopsticks to add the fillings into the wrappers.

Shape your dumplings – Next, use your fingers to pinch and make any kind of shape you like for the dumplings. Once the dumplings are made set them on the floured countertop to prevent them from sticking to the top and to each other! Repeat the same procedure with the rest.

Prepare the dipping sacue – In a bowl, mix together Light Soy Sauce, Chinese Black Vinegar, Chili Flakes, and roasted Sesame Seeds. Set it aside.

HOW TO PAN-FRY THESE SHRIMP DUMPLINGS

Step 1 – To cook the dumplings. In a non-stick frying pan over medium-high heat, add 1 tbsp of Vegetable Oil. Add the dumplings and cook for a minute or until the bottom starts to color. Do not overcrowd the pan.

Step 2 – Pour in enough water to come up about half a centimetre from the bottom of the dumplings. Cover with a lid and let cook for 4-5 minutes until the water is almost evaporated and the dumplings are cooked through.

Step 3 – Remove the lid and let the dumplings to continue to cook for 1-2 minutes until the water is completely evaporated. The bottom of the dumplings will look golden brown with crispy texture.

Haini’s Tips

1. For this recipe, I made 20-22 small-to-medium size dumplings.
2. Besides pan-frying, you can also steam the dumplings in boiling water on high heat for 6-8 minutes.
3. I love to chop a few shrimp into big chunks and mix with the rest of shrimp meat that is chopped into a fine mince.
4. You can directly freeze the dumplings after they are just made. When you need them, just put the frozen dumplings in a steamer or a frying pan and they will be ready to eat whenever you need them.
5. Watch my video to see how I make these dumplings into a triangle shape.

I hope you will enjoy making these Pan-fried Shrimp Dumplings. They are so cute and fun to make with amazing flavors and crispy texture. I can’t stop eating once I’ve started. You might do the same! These are my family’s favorite Shrimp Dumplings, and I hope they will become your family’s favorite too.

FAQs

How to pan-fry frozen dumplings?

You can pan-fry frozen dumplings the same way as freshly made dumplings. They will take a few minutes longer to cook than the fresh ones. Do not defrost them before cooking. Add the frozen dumplings straight into the pan and fry them like the fresh dumplings.

How long it takes to pan-fry dumplings?

If you follow my recipe instructions, it will take 6 to 7 minutes for freshly made dumplings. For the frozen dumplings, it can take between 8 to 10 minutes.

Are frozen dumplings as good as fresh?

Yes, frozen dumplings can taste as good as the fresh ones. Remember to cook them the right way and you are good to go.

MORE DIM SUM RECIPES:

Spicy Wontons in Crispy Chili Oil

Dim Sum Shumai – A Classic Cantonese Steamed Dumpling

The Best Chinese Shrimp Dumplings (虾饺)

Festive Chinese Chicken Dumplings

Shrimp Dumplings in Red Chili Oil

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