Pan-Fried Shrimp Dumplings
Delicious pan-fried shrimp dumplings with crispy wrappers and a savory filling.
Nutrition
Calories: 250cal
Carbohydrate: 30g
Protein: 15g
Fat: 8g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
30 min Prep
15 min Cook
45 min Total
4 Servings
Ingredients
- 1 pound shrimp, peeled, deveined, and finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, finely chopped
- 1 tablespoon ginger, grated
- 1 clove garlic, minced
- 1/4 teaspoon white pepper
- 1 package round dumpling wrappers (about 40 pieces)
- 2 tablespoons vegetable oil (for frying)
- Water for sealing dumplings
Instructions
- In a large bowl, mix together the shrimp, soy sauce, sesame oil, green onions, ginger, garlic, and white pepper until well combined.
- Place a dumpling wrapper on a clean surface. Add about 1 teaspoon of the shrimp filling to the center of the wrapper.
- Dip your finger in a bowl of water and trace a thin line around the edge of the wrapper. Fold the wrapper in half to enclose the filling, pressing the edges together to seal and remove air pockets. Repeat with the remaining wrappers and filling.
- Heat 1 tablespoon of vegetable oil in a large, non-stick skillet over medium heat (about 350°F).
- Place the dumplings in the skillet, flat side down, ensuring they are not touching. Cook for about 2-3 minutes or until the bottoms are golden brown and crispy.
- Carefully add 1/4 cup of water to the skillet and immediately cover with a lid. Be cautious as the water may splatter. Allow the dumplings to steam for about 5 minutes or until the water has evaporated.
- Remove the lid and continue cooking the dumplings for another 2 minutes to re-crisp the bottoms. Repeat the process with the remaining dumplings, adding more oil as needed.
- To check if the dumplings are cooked through, cut open one to see if the shrimp is opaque.
- Serve the dumplings hot with your favorite dipping sauce, such as soy sauce or chili oil.
