Description

These crispy pork and shrimp dumplings bring together a rich, juicy filling with a golden, pan-crisped base and tender steamed finish. The combination of pork, shrimp, garlic, ginger, and miso creates a deeply savory bite, while the wonton wrapper delivers the perfect contrast in texture with every bite.

Ingredients

Scale

1 pound ground pork

1/2 pound raw shrimp, finely minced

1 tablespoon minced garlic

1 tablespoon freshly grated ginger

1/4 teaspoon kosher salt

1/2 teaspoon white pepper

2 tablespoons water

1 1/2 tablespoons low-sodium soy sauce

1 teaspoon white miso

1 tablespoon toasted sesame oil

1 teaspoon cornstarch

1/4 cup finely chopped chives

24 wonton wrappers

2 - 2 1/2 tablespoons Avocado or olive oil, for cooking

Dipping Sauce

4 tablespoons low-sodium soy sauce

2 tablespoons rice wine vinegar

2 teaspoons toasted sesame oil

2 teaspoons garlic chili crunch

1 teaspoon honey

1 teaspoon finely grated or minced garlic

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Instructions

Combine the ground pork, shrimp, garlic, ginger, kosher salt, and white pepper in a large bowl.
In a small bowl, whisk together the water, soy sauce, white miso, sesame oil, and cornstarch until smooth.
Pour the liquid mixture into the pork mixture and stir in one direction until the filling becomes sticky, cohesive, and slightly pale.
Fold in the chopped chives.
Cover and refrigerate for 15–20 minutes.
Meanwhile, whisk together all dipping sauce ingredients in a small bowl and set aside.
Scoop the filling into heaping 1-tablespoon portions onto parchment paper or a tray.
Brush one side of each wonton wrapper lightly with water.
Place the wrapper over each mound of filling. Press and gently squeeze in a circular motion, shaping the wrapper around the filling to secure it.
Heat a large nonstick skillet over medium heat and add avocado oil.
Once the oil is shimmering, place the dumplings wrapper-side up, leaving space between each one.
Cook uncovered for 4–5 minutes, or until the bottoms are golden brown.
Pour ¼–⅓ cup water into the skillet, depending on pan size. Cover immediately and slightly increase the heat to maintain a gentle simmer.
Steam for 5–6 minutes, or until most of the water has evaporated.
Remove the lid and increase the heat slightly to medium-high if needed. Add 1 tablespoon avocado oil around the dumplings and continue cooking uncovered for 3–5 minutes to re-crisp the bottoms until deeply golden and crispy.
Flip and cook the wrapper side for 2–3 minutes, or until lightly crisped and golden brown.
Serve immediately with dipping sauce.

Notes

The filling should feel sticky and cohesive before cooking — that’s what helps the dumplings hold together.

Cook in batches if needed so the dumplings crisp properly rather than steam too much.

If the skillet dries out before the dumplings finish steaming, add 1–2 tablespoons of water and briefly cover again.

These are best served immediately while both sides are still crispy.

Store leftover dumplings in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to restore the crispy texture.

Freeze the uncooked meat portions only — not the wrappers. Arrange the meat portions on a parchment-lined tray until solid, then transfer to a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator, then wrap and cook as directed.

Prep Time: 35 minutes
Cook Time: 25 minutes
Category: Appetizer, Dinner
Method: Pan Fry
Cuisine: CUISINE: Asian Fusion