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A pan filled with steamed dumplings topped with whole shrimp and chopped green onions.

Pan Fried Pork and Shrimp Dumplings

Open faced pork and shiitake dumplings topped with a whole shrimp, pan fried and steamed until juicy with crispy golden bottoms.
5 from 1 vote
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Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4
Calories: 440kcal
Author: Herman Chan

Equipment

Ingredients 

US Customary - Metric

Dumplings

  • 3 dried shiitake mushrooms soaked, rehydrated, and finely chopped
  • 1 pound ground pork
  • 3 cloves garlic minced
  • 1 tablespoon minced ginger
  • ½ cup finely chopped napa cabbage
  • 2 green onions finely chopped
  • 3 tablespoon soy sauce
  • 1.5 tablespoon oyster sauce
  • 2 teaspoon granulated sugar
  • 1 teaspoon sesame oil
  • ¼ teaspoon salt
  • Dash of white pepper
  • 1 egg
  • 20-25 round dumpling wrappers
  • 20-25 shrimp peeled and deveined
  • 1-2 tablespoons neutral oil
  • ¼ cup water

Toppings

Instructions

  • Soak the dried shiitake mushrooms in warm water for 20-30 minutes until soft. Squeeze out the excess water, remove the stems, and finely chop.
    3 dried shiitake mushrooms
  • In a large bowl, combine the ground pork, garlic, ginger, chopped shiitake mushrooms, napa cabbage, green onions, soy sauce, oyster sauce, sugar, sesame oil, salt, white pepper, and egg. Stir in one direction until the filling is sticky and well combined.
    1 pound ground pork, 3 cloves garlic, 1 Tbsp minced ginger, ½ cup finely chopped napa cabbage, 2 green onions, 3 Tbsp soy sauce, 1.5 Tbsp oyster sauce, 2 tsp granulated sugar, 1 tsp sesame oil, ¼ teaspoon salt, Dash of white pepper, 1 egg
  • Spoon about 1 tablespoon of filling into the center of a dumpling wrapper. Lightly gather the edges up around the filling but leave the top open and unsealed, then press one shrimp on top. Repeat with the remaining wrappers, filling, and shrimp.
    20-25 round dumpling wrappers, 20-25 shrimp
  • Add 1-2 tablespoon neutral oil to a large nonstick skillet and arrange the dumplings flat side down in a single layer. Heat the pan on medium until hot, then pan fry for 1-2 minutes until the bottoms start to turn golden. Cook in batches if needed.
    1-2 tablespoons neutral oil
  • Pour in the water and immediately cover with a lid. Steam for 7-10 minutes until the pork is cooked through and the shrimp is pink.
    ¼ cup water
  • Remove the lid and cook for 1-2 minutes until the water evaporates and the bottoms are crispy.
  • Garnish with chopped green onions and chili crisp, then serve.
    Chopped green onions, Chili crisp

Notes

Chef's Tips
  • Squeeze as much water as you can out of the rehydrated shiitakes and napa cabbage so the filling doesn’t make the wrappers soggy.
  • When creating the open-faced dumplings, form a C shape with your hand, drape a dumpling wrapper on top, then spoon the filling in the middle. Push the filling down slowly while pinching the edges to get the pleats on the sides. Make sure not to overfill!
  • Use a nonstick skillet with a tight fitting lid and cook in batches so the dumplings aren’t crowded. The fewer dumplings in the pan, the shorter amount of time it takes to cook.
  • If the bottoms aren’t as crispy as you’d like after the water evaporates, drizzle in a teaspoon of oil and fry for another 30 seconds.

Nutrition

Calories: 440kcal | Carbohydrates: 9g | Protein: 33g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 204mg | Sodium: 1254mg | Potassium: 576mg | Fiber: 1g | Sugar: 3g | Vitamin A: 158IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 2mg