20-Min CrispPork & Shrimp Lazy Dumplings
Crispy Pork & Shrimp Lazy Dumplings are juicy, easy to assemble, and perfectly golden and crispy on the bottom—all in just 20 minutes.
Ingredients
For the filling
- 1½ pounds ground pork
- Pinch of salt
- Pinch of white pepper
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sesame oil
- 3 tablespoons chicken stock
- 1 cup carrots, minced
- 5 stalks scallions, thinly sliced
For the dumplings
- 1 tablespoon cooking oil
- 18 sheets gyoza wrappers, or dumpling wrappers
- 18 peices small shrimp, peeled and deveined
- ¾ cup water
For the finishing sauce
- 1 stalk scallions, minced
- 1 tablespoon soy sauce
- 1 tablespoon chili oil
Instructions
- To make the filling: In a large mixing bowl, mix the ground pork with the salt until slightly sticky. Add the white pepper, oyster sauce, dark soy sauce, sesame oil, and chicken stock. Mix until well combined. Add the carrots and scallions and mix again.
- To assemble the dumplings: Place about 1½ tablespoons of filling in the center of each wrapper. Loosely bring the sides of the wrapper up around the filling and gently press to help them stay in place. Top each dumpling with 1 shrimp.
- To pan-fry the dumplings: Before turning on the heat, add the cooking oil to a large pan and arrange the dumplings inside. Turn the heat to medium and cook for about 1 minute, just until the bottoms begin to set.
- To steam the dumplings: Partially cover the pan with the lid while carefully pouring in the water, then immediately cover completely. Steam for about 5 minutes, until most of the water has evaporated and the pork and shrimp are completely cooked through.
- To crisp the dumplings: Remove the lid and cook uncovered for about 1 minute, until the remaining moisture has evaporated and the bottoms are golden and crispy.
- To serve: Sprinkle with the scallions and drizzle with the soy sauce and chili oil. Serve immediately.
Video
Notes
- Mix the pork with salt first: This helps create a cohesive filling that can better incorporate the chicken stock for a juicy texture.
- Keep the wrapping easy: There's no need for tight shaping or pleating. Loosely bring the wrapper around the filling and gently press it in place.
- Let the bottoms set: Don't move the dumplings during the first minute. There's no need to make them golden yet.
- Add the water carefully: Partially cover the pan while pouring in the water to help protect against splattering from the hot oil.
- Crisp at the end: After steaming, let the remaining moisture evaporate and cook uncovered until the bottoms are golden and crispy.
- Adjust as needed: Every stove and pan cooks differently, so use the cooking times as a guide and make sure the pork reaches at least 160°F (71°C).