Pan-Seared Crispy Pork and Shrimp Dumplings

Ingredients

• 400 g ground pork
• 160 g shiitake mushrooms (finely chopped)
• 30 small shrimp (peeled; approximately 30 units)
• 2 green onions (finely chopped)
• 1 green onion (finely sliced for garnish)
• 1 egg
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 0.25 cup chicken broth
• 0.5 tsp salt (or to taste)
• 30 dumpling wrappers (gyoza or dumpling skins)
• neutral oil (for frying)
• 0.25 cup water (for steaming)
• chili oil (for serving)
• chili crisp (for serving)

Steps

1. 1

   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.

2. 2

   Mix all the filling ingredients well until the mixture becomes sticky and is fully combined.

3. 3

   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.

4. 4

   Heat a large non-stick skillet over medium heat and add a bit of neutral oil.

5. 5

   Place a small shrimp on top of each dumpling, gently pressing it into the exposed filling.

6. 6

   Cook the dumplings in the skillet for 1 to 2 minutes, until the bottom starts to turn golden brown.

7. 7

   Pour 1/4 cup of water into the skillet and immediately cover with a lid to steam for 6 to 7 minutes.

8. 8

   Remove the lid and continue cooking for 1 to 2 more minutes, allowing the remaining water to evaporate and the bases to become crispy.

9. 9

   Garnish with sliced green onion, chili oil, and chili crisp.

10. 10

    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 per serving

• main course
• dinner
• Asian food
• dumplings
• pork
• shrimp
• pan-fried