My Family's Favorite Pan-fried Shrimp Dumplings
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.
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
Dipping Sauce
- 2 tbsp Light Soy Sauce
- 1 tbsp Chinese Black Vinegar
- 1/2 tsp Chili Flakes
- 1/2 tsp roasted Sesame Seeds
Instructions
- 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. The mixture will become sticky and firmer as you mix.
- 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.
- 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. Watch my video to see how I made them into a triangle shape.
- Prepare the dipping sacue. In a bowl, mix together Light Soy Sauce, Chinese Black Vinegar, Chili Flakes, and roasted Sesame Seeds. Set it aside.
- 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.
- 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.
- 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.
- Transfer to serving plate or bowl. Garnish with some chopped Green Onions on top. Dip them into the dipping sauce. Enjoy!
Video
Notes
- For this recipe, I made 20-22 small-to-medium size dumplings.
- Besides pan-frying, you can also steam the dumplings in boiling water on high heat for 6-8 minutes.
- 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.
- 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.
- Watch my video to see how I make these dumplings into a triangle shape.
Did you try this recipe?Mention @hainisblog and tag #cookcookgo on instagram!