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Crispy Vietnamese Pork and Shrimp Dumplings

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These crispy Vietnamese pork and shrimp dumplings feature a golden crust with a juicy, savory filling, perfect for a quick and delicious dinner or appetizer.

Ingredients

Scale
  • 12 oz ground pork (about 340 g), preferably with some fat
  • 8 oz raw shrimp, peeled and finely chopped (about 225 g)
  • 3 green onions, finely sliced
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce (low sodium preferred)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon white pepper
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch
  • About 30 round dumpling wrappers
  • Vegetable oil (for frying)
  • 1/2 cup water (about 120 ml) for steaming
  • For dipping sauce:
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 3 tablespoons water
  • 1 tablespoon soy sauce
  • 1 clove garlic, minced
  • Sliced fresh chili or chili flakes (optional)

Instructions

  1. In a large bowl, combine ground pork, finely chopped shrimp, sliced green onions, minced ginger, and minced garlic.
  2. Add fish sauce, soy sauce, sesame oil, white pepper, sugar, and cornstarch to the bowl. Mix thoroughly for 2-3 minutes until well combined and sticky but not watery.
  3. Lay one dumpling wrapper on a clean surface. Moisten the edge with water. Place about 1 tablespoon of filling in the center.
  4. Fold the wrapper in half to form a half-moon shape and pinch the edges together, pleating as you go to seal completely. Repeat with remaining wrappers and filling.
  5. Heat 2 tablespoons vegetable oil in a non-stick skillet over medium heat. Arrange dumplings flat-side down without touching.
  6. Fry for 2-3 minutes until bottoms are golden brown and crispy.
  7. Carefully pour 1/2 cup water into the pan, cover immediately with a lid, and steam for 5-6 minutes until water evaporates and filling is cooked through (internal temperature 165°F/74°C).
  8. Remove lid and cook for another 1-2 minutes to re-crisp the bottoms.
  9. Remove dumplings gently with a spatula and transfer to a serving plate.
  10. To make dipping sauce, combine rice vinegar, sugar, water, soy sauce, minced garlic, and optional chili in a small bowl. Stir until sugar dissolves.
  11. Serve dumplings hot with dipping sauce on the side.

Notes

Use medium heat to avoid burning the dumpling bottoms. Mix filling gently to keep pork tender. Wet wrapper edges just enough to seal without sogginess. Freeze uncooked dumplings on parchment before storing for easy future cooking. Reheat leftovers in a skillet with water to restore crispiness.

Nutrition

Keywords: Vietnamese dumplings, pork and shrimp dumplings, crispy dumplings, homemade dumplings, Asian appetizer, easy dinner, pan-fried dumplings

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