Pan-Seared Shrimp Dumplings

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Crispy on the bottom and juicy inside, these Japanese-style shrimp dumplings pack sweet shellfish and aromatics into delicate wrappers. The classic three-step cooking method gives you golden crust, tender filling, and restaurant-quality results at home.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 14 gFat
• 3 gSaturated Fat
• 38 gCarbs
• 2 gFiber
• 3 gSugar
• 24 gProtein
• 920 mgSodium
• 380 mgPotassium
• 85 mgCalcium
• 2.5 mgIron
• 14 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the filling

• 1 lb raw shrimp, peeled, deveined, and roughly chopped
• 6 oz ground pork
• 2 cups finely chopped napa cabbage
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 3 scallions, finely sliced
• 2 tbsp soy sauce
• 1 tbsp sake
• 1 tsp toasted sesame oil
• 1 tsp kosher salt
• 1/2 tsp ground white pepper
• 1/2 tsp granulated sugar

For assembly and cooking

• 28 round gyoza wrappers (store-bought)
• 3 tbsp neutral vegetable oil
• 1/2 cup water
• 2 tsp toasted sesame oil, for finishing
• Damp kitchen towel, for resting wrappers

For the dipping sauce

• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp chili oil or rayu
• 2 scallions, thinly sliced

Directions

1. Toss the chopped napa cabbage with 1 tsp salt, let sit 10 minutes, then squeeze out as much moisture as possible using a clean kitchen towel. Place shrimp, pork, and drained cabbage in a large bowl, then add garlic, ginger, scallions, soy sauce, sake, sesame oil, white pepper, and sugar. Stir in one direction for 2 minutes until the mixture becomes slightly sticky; do not overmix or the filling turns rubbery.
2. Set up a wrapping station with wrappers under a damp towel, a small bowl of water, and the filling. Place 1 heaping teaspoon of filling in the center of each wrapper. Wet the edge with water, fold into a half-moon, and pleat the front edge 4 to 5 times, pressing to seal. Set finished dumplings on a parchment-lined tray, keeping them covered with the damp towel.
3. Whisk soy sauce, rice vinegar, sesame oil, chili oil, and scallions together in a small bowl; set aside for serving.
4. Heat 1 tbsp vegetable oil in a 10-inch nonstick skillet over medium-high heat. Arrange about 14 dumplings flat-side down in a single layer and cook 90 seconds until the bottoms turn golden brown.
5. Pour in 1/4 cup water (it will splatter, so use a long-handled measure), immediately cover, and reduce heat to medium. Steam 4 to 5 minutes until the wrappers turn translucent and the filling is cooked through.
6. Uncover, raise heat to medium-high, and cook 1 to 2 minutes more until the water evaporates and bottoms re-crisp. Drizzle 1 tsp sesame oil around the pan edge, swirl, and transfer dumplings to a plate. Repeat with remaining dumplings and serve hot with dipping sauce.

Cook’s Notes

• Salt-and-drain the cabbage thoroughly; excess moisture is the number-one cause of soggy or burst dumplings.
• Chop the shrimp by hand with a knife rather than pureeing; a coarse chop keeps the filling juicy with pleasant texture.
• Freeze uncooked dumplings on a tray, then transfer to a bag for up to 2 months; cook from frozen, adding 2 extra minutes to steaming.
• For extra-crispy lace edges, sprinkle 1 tsp cornstarch into the water before steaming.

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