Crispy Vietnamese Pork and Shrimp Dumplings Recipe Easy Homemade Dumplings to Perfect Your Dinner

Let me tell you, the scent of sizzling pork and shrimp dumplings wafting from my skillet is enough to make anyone’s mouth water. The moment the crispy golden crust hits your tongue, followed by the juicy, savory filling—honestly, it’s like a little celebration in your mouth. The first time I made these crispy Vietnamese pork and shrimp dumplings, I was instantly hooked. It was one of those rare moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma used to make dumplings from scratch, but they were always steamed and a bit soft. Discovering this crispy take on pork and shrimp dumplings was like uncovering a hidden family treasure that I wish I’d found decades ago. I stumbled upon this recipe one rainy weekend while trying to recreate a dish I’d enjoyed in a tiny Vietnamese restaurant. My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). This recipe quickly became a staple for family gatherings and cozy weeknight dinners.

You know what makes these dumplings so dangerously easy? The combination of simple ingredients mixed with a little bit of patience in the pan. These dumplings offer pure, nostalgic comfort, perfect for brightening up your Pinterest recipe board or impressing guests without breaking a sweat. Whether you’re craving a snack or a full dinner, these crispy Vietnamese pork and shrimp dumplings are going to feel like a warm hug. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Crispy Vietnamese Pork and Shrimp Dumplings Recipe

Honestly, what’s not to love about these crispy Vietnamese pork and shrimp dumplings? After testing this recipe multiple times (in the name of research, of course), I’m confident it ticks all the boxes for a go-to homemade dumpling dish.

• Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen or can find it at any Asian market.
• Perfect for Dinner or Appetizers: Great for cozy dinners, potlucks, or a fun weekend cooking project.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike – the crispy crust and juicy filling are irresistible.
• Unbelievably Delicious: The texture and flavor combo is next-level comfort food with a fresh and aromatic twist.

What sets this recipe apart is the balance of pork and shrimp, which gives each dumpling a juicy bite with a hint of sweetness. Plus, the crispy bottom that forms during pan-frying adds a satisfying crunch that elevates the whole experience. I love that this recipe feels traditional yet modern, and it’s flexible enough to tweak based on what’s in your pantry or your taste buds’ mood. After the first bite, you’ll close your eyes and savor all those layers – this isn’t just any dumpling, it’s the best version you’ll make at home.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or easy to find at your local Asian market.

• For the Filling:
  • Ground pork (about 12 oz / 340 g) – I prefer a mix with some fat for juiciness
  • Raw shrimp, peeled and finely chopped (8 oz / 225 g) – fresh or thawed frozen works well
  • Green onions, finely sliced (3 stalks) – adds freshness and a mild bite
  • Fresh ginger, minced (1 tablespoon) – adds warmth and aroma
  • Garlic, minced (2 cloves) – for that familiar savory punch
  • Fish sauce (1 tablespoon) – the secret umami bomb
  • Soy sauce (1 tablespoon) – use low sodium if preferred
  • Sesame oil (1 teaspoon) – adds a toasty depth
  • White pepper (1/2 teaspoon) – subtle heat without overpowering
  • Sugar (1 teaspoon) – balances savory flavors
  • Cornstarch (1 tablespoon) – helps bind the filling
• For the Wrappers and Cooking:
  • Round dumpling wrappers (about 30 pieces) – I recommend brands like Twin Marquis for best texture
  • Vegetable oil (for frying) – neutral oil with high smoke point
  • Water (about 1/2 cup / 120 ml) – for steaming the dumplings during pan-frying
• For the Dipping Sauce:
  • Rice vinegar (3 tablespoons)
  • Sugar (1 tablespoon)
  • Water (3 tablespoons)
  • Soy sauce (1 tablespoon)
  • Sliced fresh chili or chili flakes (optional)
  • Minced garlic (1 clove)

If you want to swap pork for chicken or turkey, that’s cool too, though the texture changes a bit. For a gluten-free option, pick rice flour wrappers or make your own. And if shrimp isn’t your thing, you can just use extra pork or add chopped mushrooms for a vegetarian twist.

Equipment Needed

• Large mixing bowl: For combining the filling ingredients thoroughly.
• Chopping board and sharp knife: Essential for chopping shrimp, ginger, and green onions finely.
• Non-stick skillet or cast iron pan: A good pan helps achieve that crispy bottom without sticking.
• Measuring spoons and cups: For accurate seasoning and liquid measurements.
• Small bowl with water: To wet the edges of wrappers for sealing dumplings.
• Spatula or turner: To flip dumplings gently.

If you don’t have a non-stick skillet, a well-seasoned cast iron pan works wonders. I learned the hard way that cheap pans can cause dumplings to tear or stick, so investing in a reliable pan is worth it. You can also use a bamboo steamer if you want steamed dumplings instead of crispy, but this recipe shines with that golden crust!

Preparation Method

1. Prepare the filling: In a large bowl, combine 12 oz (340 g) ground pork, 8 oz (225 g) finely chopped raw shrimp, 3 finely sliced green onions, 1 tablespoon minced ginger, and 2 cloves minced garlic. Add 1 tablespoon fish sauce, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon white pepper, 1 teaspoon sugar, and 1 tablespoon cornstarch. Mix everything thoroughly with your hands or a spoon until well combined, about 2-3 minutes. The filling should be sticky but not watery. (Tip: Mix in one direction to keep the filling tender.)
2. Assemble the dumplings: Lay out one round dumpling wrapper on a clean surface. Dip your finger in water and moisten the edge of the wrapper. Place about 1 tablespoon of filling in the center. Fold the wrapper in half to form a half-moon shape, then pinch the edges together, pleating as you go to seal completely. Repeat with the remaining wrappers and filling. (Note: Don’t overfill, or dumplings may burst during cooking.)
3. Cook the dumplings: Heat 2 tablespoons vegetable oil in a non-stick skillet over medium heat. Arrange dumplings flat-side down in the pan, making sure they aren’t touching. Fry for 2-3 minutes until the bottoms are golden brown and crispy.
4. Add water and steam: Carefully pour 1/2 cup (120 ml) water into the pan (watch out for splatter!). Immediately cover with a lid and let the dumplings steam for 5-6 minutes, or until the water has evaporated and filling is cooked through. You’ll know they’re done when the wrappers become translucent and the filling reaches 165°F (74°C) internally.
5. Finish crisping: Remove the lid and cook for another 1-2 minutes to re-crisp the bottoms. Then gently remove dumplings with a spatula and transfer to a serving plate.
6. Make the dipping sauce: In a small bowl, combine 3 tablespoons rice vinegar, 1 tablespoon sugar, 3 tablespoons water, 1 tablespoon soy sauce, minced garlic, and sliced chili if you like heat. Stir until sugar dissolves.
7. Serve immediately: Plate the dumplings with dipping sauce on the side. Enjoy while the outside is crispy and the inside juicy!

Pro tip: If your pan isn’t non-stick, use a bit more oil and don’t try to move dumplings too early to avoid tearing. Also, remember to keep the heat moderate—too high and the bottoms will burn before the filling cooks through.

Cooking Tips & Techniques

One of the trickiest parts of making crispy Vietnamese pork and shrimp dumplings is getting that perfect golden crust without burning. I’ve learned through trial and error that medium heat is your best friend. High heat scorches the bottom before the filling cooks, low heat won’t crisp up the wrapper.

When mixing the filling, be gentle but thorough. Overmixing can make the pork tough. I usually mix just until combined, then stop. Also, chopping shrimp finely ensures every bite has a balanced texture and flavor.

Sealing the dumplings well is key—wet the edges enough so they stick but avoid too much water or the wrapper will get soggy. Practice pleating on a few first if you’re a newbie; it makes the dumplings look prettier and hold together better.

Multitasking tip: While dumplings are steaming, you can quickly whip up the dipping sauce or chop extra garnishes like cilantro or scallions. And if you want to make a big batch, freeze uncooked dumplings in a single layer on parchment before transferring to a freezer bag. Cook straight from frozen, adding a couple more minutes to the steaming step.

Variations & Adaptations

• Vegetarian version: Swap pork and shrimp for finely chopped shiitake mushrooms, tofu, and shredded cabbage. Add a splash of soy sauce and a pinch of five-spice powder for extra flavor.
• Gluten-free adaptation: Use rice flour wrappers or make your own rice paper dumplings. Be aware the texture will be different but still delicious.
• Spicy twist: Mix chopped fresh chili or chili paste into the filling for a kick. Serve with a spicy dipping sauce on the side.
• Air fryer option: Instead of pan-frying, lightly brush dumplings with oil and air fry at 370°F (188°C) for about 10 minutes, flipping halfway. The crispiness is impressive and less oily.
• Personal favorite: I once added finely diced water chestnuts to the filling for a delightful crunch that surprised my family. Definitely worth a try if you want extra texture.

Serving & Storage Suggestions

Serve these dumplings hot and crispy for the best experience. They pair wonderfully with a simple cucumber salad or steamed bok choy to balance the richness. A light jasmine tea or cold beer complements the flavors nicely.

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, pop them in a hot skillet with a splash of water and cover for a few minutes to refresh the steam and crisp back up the bottom. Avoid microwaving unless you like soggy dumplings!

Freezing uncooked dumplings is a great way to have a quick snack on hand. When you want to eat, cook them straight from the freezer, adjusting cooking time accordingly. Flavors tend to develop and deepen after a day or two in the fridge, so leftovers can taste even better the next day.

Nutritional Information & Benefits

Each crispy Vietnamese pork and shrimp dumpling contains approximately 70-80 calories, depending on size and exact ingredients. They’re a great source of lean protein thanks to the pork and shrimp combination, with moderate fat content coming mainly from the pork’s natural fat and the oil used for frying.

Key benefits include the presence of omega-3 fatty acids from shrimp and beneficial spices like ginger and garlic, which have anti-inflammatory properties. Using fresh ingredients means you avoid preservatives and excess sodium common in store-bought versions.

For those watching carbs, these dumplings are moderate, but you can lower carbs by choosing alternative wrappers like low-carb or rice flour options. Be mindful of potential allergens like shellfish and gluten in standard wrappers.

Conclusion

Honestly, these crispy Vietnamese pork and shrimp dumplings are a game-changer for anyone looking to bring authentic taste and satisfying crunch into their kitchen. They’re straightforward enough for a weeknight meal but special enough to impress friends and family. The blend of flavors and textures offers a comforting, nostalgic experience every time.

Feel free to customize the filling or dipping sauce to your liking—this recipe welcomes your creativity. I love how this dish connects me to my family’s past while offering a fun cooking project today. Give it a try, and drop a comment about your tweaks or favorite moments making these dumplings. Trust me, once you try, you’ll be making them again and again!

FAQs About Crispy Vietnamese Pork and Shrimp Dumplings

Can I make these dumplings ahead of time?

Absolutely! You can prepare and assemble the dumplings, then freeze them on a baking sheet before transferring to a freezer bag. Cook from frozen when ready, adding a few extra minutes to the steaming step.

What’s the best way to store leftover cooked dumplings?

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet with a bit of water and cover to keep the dumplings crispy and warm.

Can I substitute shrimp with other proteins?

Yes! Ground chicken or turkey work well, or for a vegetarian option, use mushrooms and tofu. Each substitution changes the texture but keeps the dumplings delicious.

How do I prevent dumplings from sticking to the pan?

Use a non-stick or well-seasoned cast iron pan and enough oil. Don’t move the dumplings too early—let the crust form fully before flipping gently.

Is there a gluten-free wrapper option?

Yes, you can find rice flour wrappers at Asian markets, or make your own with rice flour. Just note the texture will be different, usually softer and less chewy.

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