For this recipe, I used frozen whiteleg shrimp. After thawing, remove the shells and devein, then pat dry.

For detailed instructions on preparing shrimp, see ID19195703. If you're using shrimp with shells, please refer to that guide.

Roughly chop the prepared shrimp, then lightly smash them. Leave some texture for a nice bite.

Add salt, pepper, and sesame oil to the ground pork. Mix well until the mixture becomes sticky.

Mix until the pork turns pale in color. This helps it blend well with the other ingredients you'll add next.

Add all ingredients except the shrimp (from onion to cornstarch in the ingredient list) to the pork and mix thoroughly.

Add the chopped shrimp and mix until evenly combined.

Once the filling comes together, cover with plastic wrap and refrigerate for about 1 hour.

Wrap the dumplings.

To cook: Spread oil in a cold skillet and arrange the dumplings. Turn the heat to medium. Bring some water (not listed in ingredients) to a boil.

When the bottoms of the dumplings are golden brown, pour in enough hot water to reach halfway up the sides of the dumplings. Be careful—oil may splatter!

You can also make boiled dumplings. The wrappers turn silky and the shrimp stay juicy—highly recommended!

There's also a recipe for juicy shrimp and pork patties using shrimp, ground pork, and fish cake! See ID 19226336.

For classic pan-fried dumplings, see ID 19997451.

For dumplings using bean sprouts instead of cabbage or napa cabbage, see ID 19595660.

2018/05/30: Made it into the top 10 most popular searches for 'Shrimp Dumplings'! Thank you so much!

2018/08/11: Ranked #1 in 'Shrimp Dumplings' searches! Thank you!

2021/07/18: Selected as 'Today's Recommendation' featured recipe! Thank you!