Pan-Seared Crispy Pork and Shrimp Dumplings
Translated from Spanish, the language of the reel.
Miranda cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
Juicy dumplings filled with pork and shiitake mushrooms, topped with a whole shrimp and cooked until the bottom is perfectly golden and crispy.
- Time
- 45 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Gluten, sesame, eggs, soy, and shellfish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Relleno
- 210 g
- 25 g
- 12 g
- 50 g
- 30 g
- 18 g
- 5 g
- 60 g
- 3 g
- 300 g
Para Cocinar
- 14 g
- 60 g
Para Servir
Weights are estimates. Together, the ingredients weigh about 1.33 kg before cooking, which is about 665 g per serving.
Steps
In a large bowl, combine the ground pork, chopped shiitake mushrooms, chopped green onions, egg, soy sauce, oyster sauce, sesame oil, chicken broth, and salt.
Mix all the filling ingredients well until the mixture becomes sticky and is fully combined.
Place a tablespoon of filling in the center of each dumpling wrapper. Gather the edges of the dough upwards, leaving the top open but squeezing the filling to make it compact.
Heat a large non-stick skillet over medium heat and add a bit of neutral oil.
Place a small shrimp on top of each dumpling, gently pressing it into the exposed filling.
Cook the dumplings in the skillet for 1 to 2 minutes, until the bottom starts to turn golden brown.
Pour 1/4 cup of water into the skillet and immediately cover with a lid to steam for 6 to 7 minutes.
Remove the lid and continue cooking for 1 to 2 more minutes, allowing the remaining water to evaporate and the bases to become crispy.
Garnish with sliced green onion, chili oil, and chili crisp.
Serve immediately while they are hot and crispy.
Notes
The closing technique is a simplified 'shumai' style, where the filling is compacted and the top is left open to place the shrimp. Ensure the skillet is non-stick to prevent the crispy base from breaking.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1219
- Protein
- 73 g
- Carbs
- 96 g
- Fat
- 58 g
- Fiber
- 6 g
Where the calories come from
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