Main Courses

Shrimp and Pork Pan-Fried Dumplings (鮮虾猪肉煎餃)

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.
Course Main Course
Cuisine Chinese


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


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.


  • 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.

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