Shrimp Dumplings Recipe

Prepare shrimp

Roughly chop 12 oz raw shrimp into small pieces (or pulse in a food processor 3-4 short pulses) until coarsely minced but not paste-like.

Place minced shrimp and 2 oz ground pork in a bowl. Add 2 tbsp sliced green onions, 1 tsp grated ginger, 1 tsp minced garlic, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp cornstarch, 1 egg white, 1 tsp salt, and 1/4 tsp white pepper.

Mix the filling vigorously with a spoon or by folding with a spatula for 1–2 minutes until ingredients are well combined and the mixture becomes slightly sticky. Chill in refrigerator for 10–15 minutes to firm up, which makes wrapping easier.

Lightly dust your work surface with 2 tbsp flour. Lay out 6 round dumpling (wonton) wrappers. Keep remaining wrappers covered with a damp towel to prevent drying.

Place about 2 tablespoons of filling in the center of each wrapper (adjust so you get 6 dumplings from the filling). Wet the edge of the wrapper with a little water (use your fingertip). Fold the wrapper over the filling to form a half-moon or bring edges together to make a purse; press firmly to seal, ensuring there are no air pockets. If using round wrappers, you can pleat the edges for a traditional look. Lightly dust assembled dumplings with additional flour to prevent sticking.

Optional - for an extra-crisp exterior: set up a dredge station with 1/4 cup flour, 1 beaten egg, and 1/2 cup panko. Lightly coat each sealed dumpling in flour, dip in beaten egg, then press into panko. Place on a tray lined with parchment.

Pour about 1 cup (or more as needed to reach 2–3 inches depth in a small skillet) of vegetable oil into a deep skillet or pot. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of wrapper — it should sizzle and brown within ~30 seconds.

Working in batches, carefully lower the dumplings into hot oil with a slotted spoon or tongs, seam-side up to reduce leaking. Fry for 2–3 minutes, turning as needed, until golden brown and crisp. If you used panko, fry until panko is evenly golden.

Remove dumplings to a wire rack or plate lined with paper towels to drain. While hot, you may brush with 1/2 tsp sesame oil for aroma (optional).

Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp chili oil or a pinch of chili flakes, 1/2 tsp sugar, and 1/2 tsp sesame seeds. Adjust to taste and serve alongside the hot dumplings.