Crispy Shrimp Dumplings Recipe

Prepare shrimp and pork

Finely chop the raw shrimp into small pieces (or pulse briefly in a food processor for 2–3 short pulses so mixture is chunky, not paste). If using, finely mince the ground pork and combine with the chopped shrimp in a mixing bowl.

Add the finely chopped green onions, cilantro, grated ginger, minced garlic, light soy sauce, sesame oil, cornstarch, beaten egg white, white pepper and salt to the shrimp/pork. Mix thoroughly with a spatula or wooden spoon until the mixture becomes slightly sticky and cohesive (about 1–2 minutes). Keep chilled while assembling wrappers.

Set up an assembly station with a lightly floured work surface, a small bowl of water for sealing, and your wonton wrappers stacked. Lightly dust wrappers with the 2 tsp flour if they feel overly moist (this prevents sticking).

Place about 1 tablespoon of filling in the center of each wonton wrapper. Moisten the wrapper edges with a little water using your finger. Fold to your preferred shape: for a half-moon, fold over and press edges to seal; for a purse, gather edges toward center and pinch to seal. Make sure seals are tight with no air pockets. Repeat until all filling is used (should yield about 24 dumplings). Keep assembled dumplings on a lightly floured tray and cover with a damp cloth to prevent drying.

Heat vegetable oil in a heavy skillet or wok over medium-high heat until shimmering and 350°F (175°C) or until a small piece of wrapper sizzles and browns quickly (about 3–4 minutes). Use enough oil to shallow-fry so dumplings sit on the bottom with oil covering about halfway up the sides.

Working in batches of 6–8 (do not overcrowd), add dumplings seam-side down and fry 1–2 minutes until the bottoms are golden brown. Carefully turn dumplings with tongs and fry the other side 1–2 minutes until golden and crisp. If you prefer fully crispy shells, add a little more oil and fry briefly on edges as needed. Transfer to a paper towel–lined tray to drain. Repeat with remaining dumplings.

For an alternate method (pan-fry/crisp + steam): after browning bottoms for 1–2 minutes, add 1/4 cup water to the pan, cover immediately and steam 3–4 minutes until filling is cooked; then remove cover and crisp bottoms 30–60 seconds. Drain on paper towels.

In a small bowl, whisk together dark soy sauce, light soy sauce, rice vinegar, brown sugar (or honey) and 2 tbsp water until sugar dissolves. Stir in finely chopped cilantro, chili flakes (if using) and 1/4 tsp sesame oil. Taste and adjust: add a little more sugar for sweetness, or a splash more vinegar for acidity. Transfer to a serving dish.

Arrange crispy shrimp dumplings on a platter. Spoon a small amount of cilantro sweet soy sauce into dipping bowls. Garnish dumplings with fresh cilantro leaves and a sprinkle of toasted sesame seeds. Serve immediately while hot and crisp.