Crispy Lazy Pork and Shrimp Dumplings

Ingredients

• 1.5 lb ground pork
• salt (a pinch)
• white pepper (a pinch)
• 2 tbsp oyster sauce
• 1 tbsp dark soy sauce
• 1 tsp sesame oil
• 3 tbsp chicken stock
• 1 cup carrot (chopped)
• 5 scallions (thinly sliced, for the filling)
• 1 tbsp cooking oil
• 18 gyoza wrappers (or dumpling wrappers)
• 18 small shrimp (peeled and deveined; one per dumpling)
• 0.75 cup water
• 1 scallion (chopped, for the sauce)
• 1 tbsp soy sauce (for the sauce)
• 1 tbsp chili oil (for the sauce)

Steps

1. 1

   In a large bowl, mix the ground pork with the salt until the mixture becomes slightly sticky.

2. 2

   Add the white pepper, oyster sauce, dark soy sauce, sesame oil, and chicken stock. Mix until well combined.

3. 3

   Add the carrot and thinly sliced scallions; mix again.

4. 4

   Place approximately 1½ tablespoons of filling in the center of each wrapper.

5. 5

   Loosely lift the edges of the wrapper around the filling and gently press them to hold them in place, leaving the top open.

6. 6

   Place one shrimp on top of each dumpling.

7. 7

   Before turning on the heat, add the cooking oil to a large skillet and arrange the dumplings inside.

8. 8

   Place the skillet over medium heat and cook the dumplings for approximately 1 minute, until the bottoms begin to set.

9. 9

   Carefully pour the water into the skillet. To reduce splattering, you can partially cover the skillet with a lid and pour the water through the opening, keeping your hands and face away.

10. 10

    Steam the dumplings for about 5 minutes, until almost all the water has evaporated and the pork is fully cooked.

11. 11

    Cook for approximately 1 minute more, until the bottoms are golden brown and crisp.

12. 12

    Mix the chopped scallion for the sauce with the soy sauce and chili oil. Serve the sauce separately if you will not serve the dumplings immediately, so the wrappers retain their crisp texture.

Notes

The recipe makes 18 dumplings and takes 20 minutes in total. Gyoza, dumpling, or wonton wrappers can be used. To freeze them, first freeze them separately until firm, then transfer them to a freezer-safe container or bag; cook them directly from frozen, although they will need more steaming time. Check that the pork and shrimp are fully cooked. Keep the sauce separate until serving to preserve the crispness. The method does not specify an amount of filling per dumpling in the structured data, but the page indicates approximately 1½ tablespoons.

Nutrition per serving

• main course
• Asian cuisine
• pork
• shrimp
• crispy
• steamed
• pan-fried
• no complicated pleats