Pan-fried Pork and Shrimp Dumpling (鍋貼)

Dumpling is ready… My little girl is always the first one to sit by the dining table as soon as she hears the word Dumpling. I kid you not, this pan-fried pork and shrimp dumpling or guotie (鍋貼)or potsticker or mandu, however you want to call it, is one of her favorite food. She asks for it for breakfast, for lunch, dinner, appetizer or snack. Yes, it can be THAT flexible. It is just perfect for all kind of occasion. This 5-year old girl can gobble up 8-10 dumplings in one sitting, and that too, after her lunch!

This pan-fried pork and shrimp dumpling is just packed with lots of flavors! Imagine that you have pork, shrimp, garlic, shallot, green onion, ginger, sesame oil, salt and white pepper all in a bite. What a powerful and wonderful combination! Texture wise, the dumpling has a crispy texture on the bottom that it got from the pan-frying, and a soft one on the top from the steaming. So, you have the best of both worlds. Anyhow, let’s get cooking, shall we?

Tip: The uncooked dumplings can be stored in the freezer. Make sure that there is no contact between each dumpling as they can stick to each other. When the dumplings are frozen, you can transfer them to a big Ziploc or container. At this point, they should not be sticky.

Ingredients:

• 1 lb ground pork
• 1.5 lb ground shrimp, peeled and cleaned
• 1 garlic bulb, peeled and minced
• 1 medium-sized shallot, thinly sliced
• 5 stalks green onion, thinly sliced
• 1 inch ginger, finely minced
• 3 tablespoons sesame oil
• 1/2 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 pack round dumpling wrappers
• ½ cup water (to stick the dumpling)
• Olive oil (to pan-fry)

Dipping Sauce

• 1 tablespoon minced garlic
• ½ cup soy sauce

Directions:

• Roughly chopped the shrimp and put it in a large mixing bowl.
• Add ground pork, garlic, shallot, green onion, ginger, sesame oil, sugar, salt, and pepper. Mix it well.
• Let’s test the taste first before wrapping. Make a small ball from the mixture filling. Pre-heat about 1 tablespoon of olive oil in a non-stick pan under medium heat.
• Once heated, put the small ball and let it cook for about 3 minutes or until it is cooked thoroughly. Take it out and taste it. If needed, you can add more salt and pepper to your liking.
• Then, take out one dumpling wrapper, place about half a tablespoon of the filling into the center.
• Using your fingertip, brush the edge of the wonton wrapper with water.
• Lift up one corner and fold it to make half circle shape, but don’t seal it yet. Hold the dumpling with one hand and start sealing the edges with the other hand by making pleats as you pinch over to seal it.
• Repeat the process for each dumpling until all the wrappers are gone.
• Place it in a plate and ensure that each dumpling do not touch each other as they can stick to each other. You can freeze the dumplings at this point
• Once all dumplings are wrapped, pre-heat about 1 tablespoon of olive oil in a non-stick pan under medium heat. Make sure that all the surface of the pan is all covered with oil.
• Once heated, place about 8 to 10 dumplings in the pan. Cook for about 3 minutes or until the bottom part of the dumplings are brownish.
• Then, add ¼ cup of water on the pan, and cover it with lid. Cook for about 3 minutes or so. This is to ensure that the top part of the dumplings is cooked by the steam
• Afterward, open the lid and let the dumplings cook until all the water evaporated or gone.
• The dumplings are ready to be served!