Pork & Shrimp Dumplings (Scallion-Garlic, Pan-Fried & Steamed)

Ingredients

• 1 lb ground pork
• 1 lb shrimp, peeled and deveined
• 8-10 scallions, finely minced
• 6-8 garlic cloves, minced
• 4 tbsp soy sauce
• 2 tsp sesame oil
• 2 tsp white vinegar
• 2 tsp sugar
• 1 tsp cornstarch, optional, to bind the shrimp filling only (optional)
• 1 batch gyoza wrappers (about 76 for both fillings)
• 2 tbsp neutral oil, for pan-frying
• 0.5 cup water, for slurry
• 1 tsp flour or cornstarch, for slurry

Method

1. 1

   Note: the seasoning mix below is one combined batch, split evenly in half, half seasons the pork filling and half seasons the shrimp filling. Keep the two proteins in separate bowls throughout.

2. 2

   Pat shrimp very dry with paper towels, then roughly chop into 1-inch pieces.

3. 3

   Pulse shrimp in a food processor in short bursts to a rough, chunky-paste texture, some distinct pieces for bite. Do not puree smooth. (Or mince by hand with a knife, smashing some pieces flat.)

4. 4

   Divide the scallions, garlic, soy sauce, sesame oil, vinegar, and sugar evenly in half.

5. 5

   For the pork filling: combine ground pork with half the scallions, garlic, soy sauce, sesame oil, vinegar, and sugar in a bowl.

6. 6

   For the shrimp filling: combine the blended shrimp with the other half of the scallions, garlic, soy sauce, sesame oil, vinegar, sugar, and the optional cornstarch in a separate bowl.

7. 7

   Mix each filling vigorously in one direction for 1-2 minutes to develop a springy, cohesive texture.

8. 8

   Cover both fillings and rest in the fridge for at least 15-20 minutes before wrapping.

9. 9

   Keep wrappers under a damp towel. Place about 1-1.5 tsp of filling in the center of each wrapper, without overfilling.

10. 10

    Wet the wrapper edge with a fingertip of water, fold in half, and pleat one side with 4-6 small pleats pressed against the flat back edge to form a crescent shape. Press firmly to seal with no air pockets.

11. 11

    Heat 1-2 tbsp neutral oil in a nonstick or cast iron pan over medium-high heat. Arrange dumplings flat-side down, pleated side up, in a single layer without touching.

12. 12

    Fry undisturbed for 2 minutes until the bottoms are golden brown.

13. 13

    Mix 0.5 cup water with 1 tsp flour or cornstarch to make a slurry. Pour into the pan and cover immediately with a lid.

14. 14

    Steam for 4-5 minutes until most of the liquid evaporates and the wrappers turn translucent.

15. 15

    Uncover and let residual liquid cook off completely until the sizzle returns, crisping the lacy starch layer on the bottom.

16. 16

    Loosen with a spatula and slide out onto a plate, crispy-side up, to serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

Cook this with the app: pantry check, scaling, and the assistant.