Whole Shrimp Pan-Fried Dumplings

Name: Whole Shrimp Pan-Fried Dumplings
Ingredients: 14 medium raw shrimp, peeled and deveined, tails left on; 1/3 cup frozen peeled shrimp (about 50 grams); 1/3 cup chopped green onion (about 50 grams); 2 stalks garlic chives; 3.5 oz ground pork (about 100 grams); 2 tablespoons cooking sake (or dry sherry); 2 tablespoons cornstarch; 2 teaspoons cooking sake (or dry sherry); 2 teaspoons soy sauce; 2 teaspoons cooking sake (or dry sherry); 2 teaspoons oyster sauce; Pinch salt; Pinch pepper; 2 teaspoons kombu dashi granules (about 5 grams); 3 tablespoons water (to dissolve dashi); 1 teaspoon sesame oil; 1 tablespoon cornstarch; 2 tablespoons vegetable oil; 1/3 cup water (about 80 ml); 2 teaspoons sesame oil

どらエモン @cook_40037197

There are steamed dumplings with whole shrimp inside, but I wanted to try making pan-fried dumplings instead.

Recipe Background
I made this for a friend who loves shrimp. While steamed dumplings are common in Chinese cuisine, I didn’t have a steamer, so I tried pan-frying them and they turned out delicious. It took a few tries to get the pan-frying just right, but once you get used to it, the recipe is simple and uses just a few ingredients.

There are steamed dumplings with whole shrimp inside, but I wanted to try making pan-fried dumplings instead.

どらエモン @cook_40037197

There are steamed dumplings with whole shrimp inside, but I wanted to try making pan-fried dumplings instead.

Saved

Ingredients

14medium raw shrimp, peeled and deveined, tails left on
1/3 cupfrozen peeled shrimp (about 50 grams)
1/3 cupchopped green onion (about 50 grams)
2 stalksgarlic chives
3.5 ozground pork (about 100 grams)
[For prepping shrimp]
2 tablespoonscooking sake (or dry sherry)
2 tablespoonscornstarch
[For seasoning prepped shrimp]
2 teaspoonscooking sake (or dry sherry)
2 teaspoonssoy sauce
[A: Dumpling filling]
2 teaspoonscooking sake (or dry sherry)
2 teaspoonsoyster sauce
Pinchsalt
Pinchpepper
2 teaspoonskombu dashi granules (about 5 grams)
3 tablespoonswater (to dissolve dashi)
1 teaspoonsesame oil
1 tablespooncornstarch
[For pan-frying dumplings]
2 tablespoonsvegetable oil
1/3 cupwater (about 80 ml)
2 teaspoonssesame oil

Saved

Steps

1

Prep the shrimp by peeling and deveining, leaving the tails on. Make a deep cut along the back without cutting all the way through.
2

In a bowl, combine cooking sake and cornstarch. Mix well to remove any odor or impurities from the shrimp.
3

Rinse the shrimp thoroughly with water.
4

Pat each shrimp dry with a paper towel. Season with soy sauce and cooking sake, cover with plastic wrap, and refrigerate until ready to use.
5

Finely chop the green onion and garlic chives.
6

Pat the thawed frozen shrimp dry with a paper towel, then chop into a mince.
7

In a bowl, combine ground pork and minced shrimp with the [A] ingredients. Mix well, then add the chopped green onion and garlic chives and mix again.
8

Take the prepped shrimp from step 4 and wrap them. When wrapping, leave the tail out and place the filling from step 7 on top of the butterflied shrimp, then close. Make sure the flat side will be the frying surface.
9

Heat vegetable oil in a skillet and arrange the dumplings with the frying side down, spreading the oil as you go to ensure even browning.
10

Pan-fry over medium heat until browned. Add 1/3 cup water, cover, and steam-fry for 4 minutes. Drizzle sesame oil around the edge of the pan at the end.
11

Cover the skillet with a plate and flip the dumplings out onto the plate. Serve and enjoy!