Fried pork and shrimp dumplings by J. Kenji López-Alt


“Dumplings are very adaptable and forgiving, both in terms of filling and shaping,” says chef J.Kenji López-Alt. “You can learn to fold it properly, and fold it in half [or] Do what my 5 year old does and make each one a different shape. They’re still great.”

“This is a great recipe for home cooks who want to be able to prep in advance and have something ready in their freezer that’s local and can be put on the table in ten to fifteen minutes. You can prep a large number of them in advance, freeze them, and then cook them straight from the freezer.” author suggests wok cooking book.


Lopez Alt’s biggest tip: Don’t stress! “Don’t worry too much about getting the perfect shape the first time, just enjoy the process,” the chef advises. “The shape of the dumplings will get better and better with practice.”


Ingredients Check List

  • 8 ounces ground pork
  • 6 ounces deveined, peeled raw shrimp, coarsely chopped
  • 8 Chinese garlic cloves (or use 4 chives and 4 green onions), finely chopped
  • 2 teaspoons soy sauce
  • 2 teaspoons minced garlic (about 2 medium cloves)
  • 2 teaspoons chopped fresh ginger (about 1/2 inch. piece)
  • 2 teaspoons granulated sugar
  • 1 teaspoon cornstarch
  • Half a teaspoon of baking soda
  • teaspoon ground white pepper
  • 40 dumpling covers
  • Vegetables, canola oil or other neutral oil, for frying


FAQ Checklist

  • Step 1Use your hands to mix pork, shrimp, chives, soy sauce, garlic, ginger, sugar, cornstarch, baking soda, and white pepper in a bowl until mixture is slightly sticky, about 1 minute.
  • Step 2To form dumplings, smear 2-3 teaspoons of the filling in the center of the wrapper. Wet the edges of the wrapper with wet fingertips. Fold in half, and close the bottom right corner. Fold the front edge of the wrapper repeatedly, closing the edge after each fold until the dumpling is completely closed. Place the dumplings on a baking tray lined with foil. Repeat with remaining filling and wrappers.
  • Step 3Boil water in a pan over high heat. Working in batches, gently place the dumplings in the hot water, and bring to a boil until they float to the surface; Continue to simmer until filling is softened, about 1 to 2 minutes more. Transfer the dumplings to a plate; Drain the water from the pan and wipe it dry.
  • Step 4Working in batches, heat the oil in a skillet over medium-high heat (using about 1 tablespoon of the oil per batch). Fry the dumplings until golden brown, 1 to 2 minutes. Feet it right away.


To make sure the raw filling is well prepared, López-Alt heats up a dime-sized amount for 10 seconds until it’s cooked through for a taste test. I can add more [seasonings] It even tastes good for me.”