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Pork and Shrimp Dumplings
From the blogger: "The flavors of the sesame oil, shrimp and vegetables form the base of any good dumpling. Enjoy this different deep-fried version that fills your mouth with crunchy goodness."
All we can say is, it's a good thing this recipe for Pork and Shrimp Dumplings makes so many in each batch. Once you start eating these delectable, crunchy little delicacies, it's incredibly hard to stop. Serve them at a party and they'll be gone instantly. The good news is, everyone will be praising your skills and clamoring for more!
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Cooking MethodOven, Slow Cooker
Total Timeunder 1 hour
- 250 grams Lean ground pork
- 250 grams Medium shrimp, peeled and minced
- 1/2 cup Turnip, chopped
- 1/2 teaspoon Sesame oil
- 1/4 cup Water
- 1/2 tablespoon Cornstarch
- 1/2 teaspoon Fine salt
- 1/2 tablespoon Ginger, minced
- 1 tablespoon Spring onions, minced (optional)
- 45 Wanton wrappers
- 1 Egg, beaten
- 2 cups Golden Fiesta Palm Oil
- 1/2 cup UFC Banana Catsup, for dipping sauce
Combine the lean ground pork, minced shrimp, chopped turnips, sesame oil, water, cornstarch, fine salt and ginger. Mix until smooth and sticky.
Working with 1 wonton wrapper at a time, scoop about ½ tablespoon pork and shrimp mixture into the center of each wrapper.
Moisten edges of wonton wrapper with beaten egg, and bring 2 opposite corners to center, pinching points to seal.
Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal.
Heat the Golden Fiesta Palm Oil in a deep pan, and deep-fry dumplings until they turn golden brown.
Serve the fried dumplings with UFC Banana Catsup.
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