If you’ve ever dreamed of mastering a truly comforting and impressive dish, let me introduce you to the Pan-Fried Pork and Shrimp Dumplings with Homemade Wrappers Recipe. This delightful combination of juicy pork, tender shrimp, and crisp cabbage wrapped in delicate dough creates a mouthwatering bite every time. The homemade wrappers elevate the experience, offering a tender yet chewy texture that perfectly encases the savory filling. Whether you’re cooking for a crowd or indulging on your own, these dumplings deliver a beautiful balance of flavors that will quickly become one of your favorite go-to recipes.
Ingredients You’ll Need
Getting the list of ingredients together for this recipe is refreshingly simple, yet each item has a crucial role in shaping the flavor, texture, and visual appeal of these dumplings. From the fresh shrimp providing a sweet pop, to the homemade wrappers adding that irresistible chew, every component counts.
- Ground pork (8 oz): The foundation of the filling, offering richness and juiciness.
- Shelled and deveined shrimp (4 oz, chopped): Adds a subtle sweetness and tender bite.
- Finely shredded cabbage (2 oz): For crunch and freshness that lightens the mixture.
- Grated ginger (1 teaspoon): Brings warmth and a touch of spice to brighten the filling.
- Chopped scallion (1 teaspoon): Offers a mild oniony note, complementing the pork and shrimp.
- Soy sauce (2 tablespoons): Deep umami flavor that ties every ingredient together.
- Chinese Shaoxing wine (1 teaspoon, optional): Adds complexity and aroma to the filling.
- Sesame oil (½ teaspoon): A fragrant finish that enhances the overall taste.
- White pepper (3 dashes): Mild heat with a subtle earthiness.
- Salt (a pinch): Balances and enhances all the other flavors.
- All-purpose flour (1 cup + extra for dusting): The base for the homemade wrappers, providing the perfect texture.
- Water (¼ cup plus 1 teaspoon, plus 150 ml for steaming): Hydrates the dough and steams the dumplings to perfection.
- Oil (for pan-frying): Essential for creating that coveted golden and crispy bottom.
- Chinese black vinegar or Japanese ponzu (for dipping): Adds a tangy contrast to the rich filling.
How to Make Pan-Fried Pork and Shrimp Dumplings with Homemade Wrappers Recipe
Step 1: Prepare the Filling
Start by combining the ground pork, chopped shrimp, finely shredded cabbage, grated ginger, chopped scallion, soy sauce, Shaoxing wine, sesame oil, white pepper, and salt in a bowl. Use a spoon to mix everything thoroughly until the filling is well incorporated. This combination makes the filling juicy and full of layered flavors.
Step 2: Make the Homemade Wrappers
In a separate bowl, mix the all-purpose flour with ¼ cup of water and 1 teaspoon of water slowly to form a dough. Knead it on a floured surface until it becomes smooth and not sticky. Cover the dough with a damp cloth and let it rest for 30 minutes. Resting ensures that the dough will be elastic and easier to roll out.
Step 3: Shape the Wrappers
Roll the rested dough into a long cylinder. Cut it in half, then slice each half into 12 small pieces. Dust your rolling pin and work surface with flour, and roll each piece into a roughly 4-inch diameter round wrapper. These fresh homemade wrappers deliver the perfect tender chewiness that store-bought ones rarely match.
Step 4: Assemble the Dumplings
Take one wrapper in your palm and spoon about 1/2 heaping tablespoon of filling into its center. Be careful not to overfill to avoid breaking the seam. Dip your index finger in water and moisten the edges of the wrapper. Fold the dough over into a half-moon shape and press firmly to seal the edges completely. Place the finished dumplings on a parchment-lined plate to keep them from sticking.
Step 5: Pan-Fry and Steam
Heat some oil in a skillet over medium heat. Arrange around 8 dumplings in the pan, making sure they don’t touch each other. Fry them until the bottoms are light golden brown, about 2 to 3 minutes. Then add 50 ml of water to the pan and quickly cover with a lid to steam the dumplings. Once the water has evaporated, remove the lid and add a bit more oil. Continue frying until the bottoms turn a beautiful golden brown and crispy. Repeat with remaining dumplings.
How to Serve Pan-Fried Pork and Shrimp Dumplings with Homemade Wrappers Recipe
Garnishes
A sprinkling of finely chopped scallions or a few sesame seeds adds not only a pop of color but also a fresh, nutty contrast to the rich dumplings. A drizzle of chili oil over the dumplings can bring delightful heat for those who love a spicy kick.
Side Dishes
These dumplings pair beautifully with simple sides like steamed jasmine rice or a crunchy Asian slaw. Light soups such as hot and sour or miso also complement the savory filling and crisp wrappers perfectly, rounding out the meal with warmth and balance.
Creative Ways to Present
Serve your dumplings artfully on a wooden board or colorful ceramic plates. Arrange them with small dipping bowls of black vinegar, soy sauce mixed with chili oil, or ponzu sauce on the side. For gatherings, place a stack of bamboo steamers filled with freshly pan-fried dumplings right on the table for a communal and inviting atmosphere.
Make Ahead and Storage
Storing Leftovers
If you have any dumplings left after your feast, place them in an airtight container and refrigerate for up to two days. To keep the wrappers from getting soggy, arrange them in a single layer with parchment paper in between.
Freezing
These dumplings freeze wonderfully. Lay the uncooked, assembled dumplings on a parchment-lined tray so they don’t touch, then freeze solid. Transfer them to a zip-top bag or airtight container and freeze for up to 3 months. This way, you can enjoy homemade dumplings anytime!
Reheating
Reheat refrigerated or frozen dumplings by pan-frying them again with a bit of oil and steaming as you did originally. This method restores their crispy bottoms and tender interiors best. Avoid microwaving if you want to retain their signature crisp texture.
FAQs
Can I use store-bought dumpling wrappers for this recipe?
Absolutely! While homemade wrappers add a special touch with their tender chew, good-quality store-bought wrappers work perfectly and save time without compromising too much on texture or flavor.
What can I substitute for Shaoxing wine?
If you don’t have Shaoxing wine, you can use dry sherry or a mild white wine, or simply omit it. The dumplings will still be delicious and flavorful.
How can I prevent the dumplings from sticking together?
Place assembled dumplings on parchment paper and ensure they are not touching each other before cooking or freezing. Also, dust your work surface and wrappers lightly with flour during assembly to prevent sticking.
Can I make these dumplings vegan?
Yes! Substitute the pork and shrimp with finely chopped mushrooms, tofu, or a mix of vegetables like cabbage, carrots, and mushrooms for a delicious plant-based filling.
What dipping sauce pairs best with these dumplings?
Traditional Chinese black vinegar is perfect, but mixing soy sauce with a splash of rice vinegar and chili oil creates a fantastic dipping sauce to complement the dumplings’ savory profile.
Final Thoughts
Making Pan-Fried Pork and Shrimp Dumplings with Homemade Wrappers Recipe at home is such a rewarding experience that fills your kitchen with incredible aromas and your table with smiles. Once you have a batch under your belt, these dumplings will become your beloved classic to share with family and friends. Trust me — your effort will pay off bite after crispy, flavorful bite. So grab your rolling pin and give this recipe a try today!
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Pan-Fried Pork and Shrimp Dumplings with Homemade Wrappers Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 20 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Description
This recipe for Pan Fried Dumplings offers a delicious homemade dumpling experience with a flavorful pork and shrimp filling, wrapped in tender dough, pan-fried to crispy perfection, and steamed to juicy tenderness. Served with Chinese black vinegar or ponzu dipping sauce, these dumplings are perfect as a snack or appetizer.
Ingredients
Filling
- 8 oz ground pork
- 4 oz shrimp (shelled and deveined, cut into small pieces)
- 2 oz cabbage (finely shredded)
- 1 teaspoon ginger (grated)
- 1 teaspoon scallion (chopped)
- 2 tablespoons soy sauce
- 1 teaspoon Chinese Shaoxing wine (or rice wine, optional)
- ½ teaspoon sesame oil
- 3 dashes ground white pepper
- 1 pinch salt
Dumpling Wrappers
- 1 cup all-purpose flour
- ¼ cup water (plus 1 teaspoon water)
- extra all-purpose flour (for dusting and rolling)
For Cooking and Serving
- 1 pack dumpling wrappers (round-shaped or homemade dumpling wrappers)
- oil (for pan-frying)
- 150 ml water (for steaming)
- Chinese black vinegar (or Japanese ponzu, for dipping)
Instructions
- Prepare the filling: In a bowl, combine ground pork, chopped shrimp, shredded cabbage, grated ginger, chopped scallion, soy sauce, Shaoxing wine, sesame oil, ground white pepper, and salt. Mix thoroughly with a spoon until well combined.
- Assemble the dumplings: Place a dumpling wrapper on your palm. Spoon about ½ heaping tablespoon of the filling into the center. Avoid overfilling. Dip your index finger in water and moisten the edges of the wrapper.
- Seal the dumplings: Fold the wrapper in half to form a half-moon shape. Press the edges firmly to seal the dumpling tightly ensuring no gaps or air pockets remain.
- Arrange for cooking: Place the wrapped dumplings on a parchment-lined plate to prevent sticking. Repeat until all filling is used.
- Pan-fry the dumplings: Heat oil in a small skillet over medium heat. Arrange about 8 dumplings in the skillet. Cook until the bottoms turn light brown, approximately 2-3 minutes.
- Steam the dumplings: Add 50 ml water to the skillet, increase heat to high, and cover with a lid. Steam until the water has completely evaporated.
- Crisp the dumplings: Return heat to medium and add a little more oil. Continue frying until the bottoms turn golden brown and crispy. Repeat the process with remaining dumplings.
- Make homemade dumpling wrappers (optional): In a bowl, mix all-purpose flour with ¼ cup plus 1 teaspoon water until a smooth dough forms. Knead until not sticky and smooth. Cover with a damp cloth and rest for 30 minutes.
- Prepare dough pieces: Roll the rested dough on a floured surface into a long cylinder. Cut it in half, then divide each half into 12 equal small pieces.
- Roll out wrappers: Dust your rolling pin and roll each dough piece into a circular dumpling wrapper about 4 inches in diameter. Use immediately for dumpling assembly.
Notes
- You can substitute shrimp with other seafood or omit it for an all-pork filling.
- Ensure dumpling edges are well sealed to prevent filling leakage during cooking.
- Use a non-stick skillet for best pan-frying results.
- Resting the dough is essential for pliable wrappers that are easy to roll and fold.
- Serve dumplings hot with black vinegar or ponzu sauce for authentic flavor.
