Crispy Shrimp Dumplings Recipe

Prepare shrimp

Pat the shrimp dry with paper towels, then roughly chop into small 1/4 inch pieces. Place shrimp in a medium mixing bowl.

Add ground pork, chopped green onions, grated ginger and minced garlic to the bowl with shrimp.

Season the mixture with soy sauce, sesame oil, rice wine (or sherry), cornstarch, salt and white pepper. Mix thoroughly until the filling is sticky and cohesive (use chopsticks or a spoon and press repeatedly for 30–60 seconds). Cover and refrigerate for at least 15 minutes to let flavors meld.

Lightly dust your work surface with the all-purpose flour to prevent sticking. Lay out a dumpling wrapper and brush a thin layer of beaten egg around the edge to act as glue.

Place about 1 teaspoon to 1 tablespoon of filling (depending on wrapper size) in the center of the wrapper. Do not overfill — the wrapper should still be easy to seal.

Fold and seal the dumpling: for half-moon style, fold wrapper over filling to make a semicircle and press to seal; pleat the edges if desired to ensure a tight seal. Repeat until all filling is used (should yield about 24–30 dumplings depending on size). Keep finished dumplings covered with a damp towel to prevent wrappers from drying out.

Prepare cornstarch slurry: whisk 1 tablespoon cornstarch with 1/2 cup water until smooth and no lumps remain.

Heat a large nonstick or cast-iron skillet over medium heat and add 3/4 cup vegetable oil, spreading to coat the bottom. When oil shimmers (but not smoking), arrange dumplings in a single layer flat side down with about 1/2 inch between each.

Fry dumplings for 2–3 minutes without moving them until the bottoms are golden brown and crisp.

Carefully pour the cornstarch slurry around the dumplings (not over the tops) — the slurry should sizzle and start to set. Immediately cover skillet with a tight-fitting lid and reduce heat to medium-low. Steam for 4–5 minutes, or until wrappers are translucent and filling is cooked through (shrimp should be opaque).

Remove lid, increase heat to medium-high and cook for another 30–60 seconds so any remaining liquid caramelizes and the bottoms re-crisp. Use a spatula to transfer dumplings to a plate lined with paper towels to drain any excess oil.

While dumplings cook, combine 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon chili oil (or a pinch of chili flakes), 1/2 teaspoon sugar, 1/2 teaspoon sesame oil and 1 tablespoon thinly sliced scallion in a small bowl. Stir until sugar dissolves. Taste and adjust seasoning (add more vinegar for tang, more soy for salt, or more chili for heat).

Arrange dumplings on a serving platter and serve immediately with the dipping sauce. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat in a skillet to restore crispness.