Pan-Seared Shrimp Dumplings

Learn how to whip up crispy, juicy pan-seared shrimp dumplings with this simple recipe that brings those restaurant vibes right to your kitchen.

INGREDIENTS

About 30 dumplings.

RECIPE

Pat dry the shrimp. Finely chop them until pasty and no visible big lumps.
In a mixing bowl, add the shrimp, 2/3 tsp salt, 1/2 Tbsp Shaoxing cooking wine,1/4 tsp white pepper powder, 1 tsp sesame oil, 1/2 Tbsp vegetable oil, and 1/2 tsp Chinese chicken bouillon. Mix well.
Add minced ginger and finely chopped scallions. Mix and stir well until the shrimp filling becomes sticky.
Wrap dumplings. Watch this video to learn how to wrap them.
Heat 2 Tbsp oil over medium-high heat in a 12-inch non-stick pan. Test the temperature with one dumpling. It's not hot enough if the oil is not sizzling.
Place 12 to 15 dumplings in the pan, leaving a little space in between. Sear the bottom for 1 to 2 minutes. Check the bottom of the dumplings and rotate your pan every 30 seconds or so to sear evenly.
When all the dumplings are golden, add 1/2 cup water. Turn the heat to low and cover most of the pan before you add water to avoid splashing. Cover and steam for 5 to 7 minutes (depending on the dumpling size) over medium or medium-low heat. Add more water if needed before the time is up.
After 5 minutes, if there's still water in the pan, uncover part of the pan and reduce the water.
When the bottoms are crispy again, they are done. Serve hot. Enjoy with vinegar, soy sauce or chili oil dipping sauce.