Shrimp and Pork Pan-Fried Dumplings (鮮虾猪肉煎餃)
鮮虾猪肉煎餃, or Shrimp and Pork Pan-Fried Dumplings, are a delightful treat combining the flavors of succulent shrimp and savory pork in a crispy, golden-brown package. These dumplings, known for their juicy filling and crispy base, are a popular dish in Chinese cuisine and can be a fantastic addition to any meal. Here’s a recipe to make Shrimp and Pork Pan-Fried Dumplings at home.
Ingredients
For the Filling:
- 200 g ground pork
- 100 g shrimp peeled, deveined, and finely chopped
- 2 green onions finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ginger minced
- 2 cloves garlic minced
- Salt and pepper to taste
For the Dumplings:
- Dumpling wrappers available at Asian supermarkets
- Vegetable oil for pan-frying
- Water for steaming
For the Dipping Sauce:
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- Optional: chili oil or minced fresh chili for some heat
Instructions
Prepare the Filling:
- In a large bowl, combine ground pork, chopped shrimp, green onions, soy sauce, sesame oil, ginger, and garlic. Season with salt and pepper.
- Mix well until all the ingredients are thoroughly combined.
Assemble the Dumplings:
- Place a dumpling wrapper on your hand or a flat surface. Spoon a small amount of the filling into the center of the wrapper.
- Moisten the edges of the wrapper with water. Fold the wrapper over the filling to create a half-moon shape. Pinch the edges to seal the dumpling. Repeat with the remaining wrappers and filling.
Pan-Fry the Dumplings:
- Heat a tablespoon of vegetable oil in a non-stick pan over medium heat.
- Place the dumplings in the pan, leaving space between each. Cook until the bottoms of the dumplings are golden brown.
Steam the Dumplings:
- Carefully add about 1/4 cup of water to the pan (it will splatter). Cover immediately and let the dumplings steam until the water has evaporated.
Prepare the Dipping Sauce:
- In a small bowl, mix together soy sauce, rice vinegar, and sesame oil. Add chili oil or minced chili if you prefer a spicy kick.
Serve:
- Remove the lid and let the dumplings cook for another minute or so until the bottoms are crisp again.
- Serve the dumplings hot with the dipping sauce on the side.
