Pan-Fried No-Fold Pork and Shrimp Dumplings

These pan-fried pork and shrimp dumplings have crispy golden bottoms, tender wrappers, and a juicy filling seasoned with Chinese leek, ginger, soy sauce, and sesame oil. The addition of chopped shrimp adds more flavor and texture than just pork. They’re steamed and crisped in the same skillet, then served hot with an easy chili oil dipping sauce.

Why This No-Fold Method for Pork and Shrimp Dumplings Works

I first saw this pork and shrimp dumpling method in a viral video from foodie.randy, and the shortcut immediately caught my attention. I love homemade dumplings, but folding and pleating each wrapper can be time-consuming, so I had to see whether this easier method actually worked.

Instead of enclosing the filling inside the wrapper, you place the pork and shrimp mixture directly in the skillet and drape a moistened wrapper over the top. The wrapper adheres to the filling as it cooks, giving you plenty of dumpling flavor and texture without folding, pleating, or sealing. This recipe is similar to my no-fold blanket dumplings, but the pork and shrimp filling gives it a slightly more traditional dumpling flavor.

Combining pork and finely chopped shrimp makes the filling especially juicy and flavorful. The shrimp adds a slight sweetness and springy texture, while Chinese leek, ginger, soy sauce, oyster sauce, and sesame oil give it the savory flavor of a classic dumpling filling.

Cooking everything in one skillet creates two distinct textures. The exposed filling develops a deeply browned, crispy surface, while the added water steams the wrapper until tender and cooks the center through. It’s a quick, low-effort approach that’s perfect when you’re craving homemade dumplings without shaping an entire batch by hand.

Ingredients

For the filling:

• 100 grams ground pork
• 86 grams raw shrimp, finely chopped
• 55 grams Chinese leek, finely chopped
• 1 green onion, finely sliced

For the seasoning:

• 1 tablespoon soy sauce
• ½ tablespoon oyster sauce
• 2 tablespoons water
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon sesame oil
• ½ teaspoon grated ginger

For assembly:

• 10 to 14 dumpling wrappers

For cooking:

• 1 tablespoon neutral oil
• 1 tablespoon water

For garnish:

• 1 green onion, finely sliced
• Sesame seeds, optional

For the dipping sauce:

• ½ tablespoon soy sauce
• 1 tablespoon chili oil

Ingredient Notes

• Ground pork: Use ground pork with some fat rather than an extra-lean variety. The fat keeps the filling juicy as it cooks and balances the firmer texture of the chopped shrimp.
• Chinese leek: Chinese leek is often sold as Chinese chives or garlic chives. It has a mild onion flavor with a noticeable hint of garlic and is commonly used in dumpling fillings. Regular chives or finely sliced green onions are the best substitutes.
• Raw shrimp: Use peeled and deveined raw shrimp, then chop it finely by hand. Leaving a little texture gives the filling a springier bite, while a food processor can quickly turn the shrimp into a smooth paste.
• Dumpling wrappers: Round dumpling, potsticker, or gyoza wrappers all work well. Thaw frozen wrappers completely and keep them covered with a slightly damp towel while assembling so they don’t dry out or crack.
• Oyster sauce: Oyster sauce adds savory depth and a subtle sweetness to the filling. It isn’t the same as soy sauce, but vegetarian mushroom stir-fry sauce can be used as a substitute.

How to Make Pork and Shrimp Dumplings

Step 1: Mix the filling

In a large bowl, combine the ground pork, chopped shrimp, Chinese leek, green onion, soy sauce, oyster sauce, water, salt, black pepper, sesame oil, and grated ginger. Mix until the filling is well combined and slightly sticky.

Step 2: Portion the filling into the pan

Lightly brush or spray a large nonstick skillet with oil. Spoon small portions of the filling directly into the skillet, leaving space between each portion so they do not touch as they cook.

Step 3: Add the wrappers

Lightly moisten one side of each dumpling wrapper with water. Place a wrapper over each portion of filling and gently press around the edges to help it adhere to the pan and hold its shape.

Step 4: Sear, steam, and crisp the dumplings

Cover the skillet with a lid and place it over medium-high heat. Once the dumplings begin to sizzle, reduce the heat to medium and cook for 3-4 minutes to develop a golden crust on the bottom.

Pour the water into the skillet, cover immediately, and allow the dumplings to steam until the filling is fully cooked through.

Remove the lid, increase the heat to medium-high, and continue cooking until the water has fully evaporated and the bottoms of the dumplings are golden brown and crispy.

Step 5: Garnish and serve

Garnish with sliced green onions and sesame seeds if desired. Serve immediately with a dipping sauce made from the soy sauce and chili oil.

Tips for The Best Pork  Dumplings with Shrimp

• Mix the filling until it becomes sticky. Stir the pork and shrimp mixture in one direction for a minute or two. This helps the proteins bind together so the filling stays cohesive as it cooks.
• Keep the portions small and even. Use about 1 tablespoon of filling per dumpling. Oversized portions take longer to cook through and can make it harder for the wrapper to stay attached.
• Use a truly nonstick skillet. The browned filling can stick easily once the water evaporates. A well-seasoned or nonstick pan helps the dumplings release without tearing.
• Moisten only the side touching the filling. Lightly wet the underside of each wrapper so it adheres without becoming overly soft. Too much water can make the wrapper gummy or cause it to slide.
• Keep the wrappers covered while assembling. Dumpling wrappers dry out quickly once exposed to air. Cover the unused wrappers with a slightly damp kitchen towel so they stay flexible and don’t crack.
• Check that the filling is fully cooked. The pork should reach 160°F in the center, and the shrimp should be opaque and firm. Cut into one dumpling if needed before removing the entire batch from the skillet.
• Cook in batches when necessary. Crowding the skillet traps steam and makes browning more difficult. Leave enough room between the dumplings for moisture to escape. I like to use two skillets to cook everything.
• Serve them straight from the skillet. The browned surface begins to soften as the dumplings sit, so serve them immediately with the chili oil dipping sauce.

How to Store Pork and Shrimp Dumplings

Let the cooked dumplings cool, then refrigerate them in an airtight container within 2 hours. Store them for up to 3-4 days.

For the best texture, reheat the dumplings in a lightly oiled nonstick skillet over medium heat. Add a small splash of water, cover for 1-2 minutes to warm the filling and wrapper, then uncover and continue cooking until the water evaporates and the bottoms become crisp again.

The microwave works for a quick option, but the dumplings will be softer. Heat them in short intervals until hot throughout.

I don’t recommend freezing the fully assembled no-fold dumplings because the exposed filling and wrapper can become dry or separate. Instead, freeze tablespoon-sized portions of uncooked filling on a lined tray, transfer them to a freezer-safe container, and thaw them overnight in the refrigerator before cooking with fresh wrappers.

Pork and Shrimp Dumpling FAQs

What are pork and shrimp dumplings?

Pork and shrimp dumplings combine seasoned ground pork with finely chopped shrimp inside or beneath a dumpling wrapper. The pork adds richness and the shrimp gives the filling a slightly sweet flavor and springy texture.

Are these pork and shrimp dumplings the same as potstickers?

Not exactly. Potstickers are traditionally enclosed and sealed inside a wrapper. These no-fold dumplings use the same pan-fry and steam method, but the filling cooks directly against the skillet with a wrapper placed over the top.

Can I use frozen shrimp?

Yes. Thaw the shrimp completely, peel and devein it if needed, then pat it very dry before chopping. Excess moisture can make the filling loose and interfere with browning.

Can I use only pork or only shrimp?

Yes, but the texture will change. All pork creates a richer, softer filling, while all shrimp produces a firmer, lighter dumpling. Keep the total amount of filling about the same when making the substitution.

Can I make the dumpling filling ahead of time?

Yes. Mix the pork and shrimp filling, cover it tightly, and refrigerate it for up to 24 hours. Wait to place it in the skillet and add the wrappers until you’re ready to cook.

Can I use wonton wrappers instead of dumpling wrappers?

Yes, square wonton wrappers can work, but round dumpling or gyoza wrappers fit the portions more neatly. Wonton wrappers are often thinner, so monitor them closely while steaming to prevent overcooking.

How do I know when pork and shrimp dumplings are cooked?

The filling is done when the pork reaches 160°F in the center and the shrimp is opaque and firm. Cut into one dumpling to check if you don’t have an instant-read thermometer.

What dipping sauce goes with pork and shrimp dumplings?

A simple mixture of soy sauce and chili oil pairs well with pork and shrimp dumplings. This chili crisp works great too. You can also add rice vinegar, sesame oil, sliced green onions, grated ginger, or a small pinch of sugar.

More Dumpling Recipes to Try

• Dumpling Lasagna
• Cabbage Dumplings
• Viral Baked Dumplings
• Trader Joe's Chili Crisp Dumpling Bake
• Rice Paper Dumplings with Chicken and Shrimp

Continue to Content

Yield: 4 servings

Pan-Fried No-Fold Pork and Shrimp Dumplings

Print

These pan-fried pork and shrimp dumplings have crispy golden bottoms, tender wrappers, and a juicy filling seasoned with Chinese leek, ginger, soy sauce, and sesame oil. The addition of chopped shrimp adds more flavor and texture than just pork. They’re steamed and crisped in the same skillet, then served hot with an easy chili oil dipping sauce.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

Filling:

• 100 g ground pork
• 86 g raw shrimp, finely chopped
• 55 g Chinese leek, finely chopped
• 1 green onion, finely sliced

Seasoning:

• 1 tablespoon soy sauce
• ½ tablespoon oyster sauce
• 2 tablespoon water
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon sesame oil
• ½ teaspoon grated ginger

Assembly:

• 10–14 dumpling wrappers

For Cooking:

• 1 tablespoon neutral oil
• 1 tablespoon water

Garnishes:

• 1 green onion, finely sliced
• Sesame seeds (optional)
• Dipping Sauce
• ½ tablespoon soy sauce
• 1 tablespoon chili oil

Instructions

1. In a large bowl, combine the ground pork, chopped shrimp, Chinese leek, green onion, soy sauce, oyster sauce, water, salt, black pepper, sesame oil, and grated ginger. Mix until the filling is well combined and slightly sticky.

2. Lightly brush or spray a large nonstick skillet with oil. Spoon small portions of the filling directly into the skillet, leaving space between each portion.

3. Lightly moisten one side of each dumpling wrapper with water. Place a wrapper over each portion of filling and gently press around the edges to help it adhere.

4. Cover the skillet with a lid and place it over medium-high heat. Once the dumplings begin to sizzle, reduce the heat to medium and cook for 3–4 minutes.

5. Pour the water into the skillet, cover immediately, and allow the dumplings to steam until the filling is fully cooked.

6. Remove the lid, increase the heat to medium-high, and continue cooking until the water has evaporated and the bottoms of the dumplings are golden brown and crispy.

7. Garnish with sliced green onions and sesame seeds, if desired. Serve immediately with the soy sauce and chili oil dipping sauce.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 169Total Fat: 13gSaturated Fat: 3gUnsaturated Fat: 11gCholesterol: 50mgSodium: 613mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 10g